Total Time
Prep 10 mins
Cook 45 mins

This is is response to a request for raspberry preserves. Cook time is estimated.


  1. Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
  2. Bring slowly to a boil, stirring until sugar dissolves.
  3. Add lemon juice, if using.
  4. Cook rapidly almost to gelling point.
  5. As mixture thickens, stir frequently to prevent sticking.
  6. Remove from heat.
  7. Skim foam if necessary.
  8. Ladle hot preserves into hot jars, leaving 1/4 inch head space.
  9. Adjust two-piece caps.
  10. Process 15 minutes in a boiling water canner.
  11. Yield: about 4 half pints.
Most Helpful

This was my first time canning, so I appreciate how simple and direct the instructions were. I had some trouble with step 4, as I did not know what the "gelling point" was, and consequently my first batch is more like a syrup than a spread. That is my own fault though, and my second batch came out just fine. I do have one complaint about the recipe itself, however. I used fresh picked berries, which were already very sweet and though the amount of sugar called for seemed excessive, I was unsure as to whether or not I could decrease it. As a result, the jam (and syrup;)) are super-duper sweet. Perhaps 4 cups of sugar is more appropriate with store-bought or frozen berries though. All in all I'm quite pleased, so thanks for a good beginner recipe!

chiclet July 18, 2006

i used 3 pints of blueberries , 1 1/2 c sugar and the juice of half a lime, this was very easy to make and tastes fresh and summery. i just poured it into a tupperware container and refrigerated it

chia July 29, 2003