- 5 c fresh raspberries
- 1 1/2 c white sugar
- 3 tbsp. pectin
- 2 tbsp. fresh lemon juice
- Pinch of salt
- In a sauce pan, sweat the raspberries over medium heat for 5 minutes to bring out the juices, then add the rest of the ingredients and bring to a boil.
- Let boil for 1 minute, then remove from heat and let cool to room temperature on counter.
- Store in refrigerator for 3 weeks or frozen for 6 months.