Description
Exclusive recipe for Roots & Boots Seasonal Club members, from my ebook Sugar-Free Canning.
Ingredients
Scale
- 10 cups raspberries, smashed
- 4 tablespoons lemon juice
- 3 1/2 – 4 cups honey
Instructions
- Add berries to a bowl or large measuring cup and smash with a potato masher. Continue adding berries and mashing until you have 5 cups of smashed berries. Then repeat for 10 cups total.
- Add the berries to a large, wide pot.
- Stir in honey and lemon juice and allow to rest for a few minutes until the honey dissolves.
- Bring the berry mixture to a boil and cook for 30-45 minutes, stirring occasionally.
- When the jam has thickened, pour it into clean, hot jars.
- For canning, process in a hot water bath for 10 minutes.