This recipe for Best and Easiest Raspberry Jam Ever, by Wendy Kroeker, is from The vonNiessen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
To crushed berries, add the vinegar. Boil for 3 minutes, no more. Add the sugar and bring back to boil. Cook at a rolling boil for 6 minutes. Put immediately into jars with snap lids to seal. The short cooking time of this jam keeps the flavour and colour of fresh raspberries intact! Jam making does NOT get any easier!
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