Perfectly sweet and simple
Yields: 3-4 pints
- 4 quarts of raspberries
- 2 lemons
- sugar
- Wash the raspberries.
- Juice the 2 lemons
- Put the raspberries and lemon juice in a large pot and bring to a boil. Boil for 15 minutes. Strain off the juice and measure. Return the juice to the pan.
- Add 1 1/2 cups sugar for each cup of juice.
- Heat until sugar is dissolved.
- Pour into clean hot jars. Wipe rim and place warm lid and ring on the jar.
- Process in a boiling water canner for 15 minutes.
