- 2- 12 oz. packages fresh raspberries
- 1- 3oz. package lemon jello (not diet)
- 1 cup sugar
Rinse and pick through raspberries – put in a saucepan. Add jello & sugar. Cook over low heat stirring occasionally, yes… low & slow for about 20 minutes.
Cool slightly and transfer to containers of your choice. My jam goes straight in the fridge to set up. You can freeze this (use plastic containers) or if you know how to can, water bath for 10 minutes. Remember if there is no pop on the lid- its ok, just put in the fridge and use it up ; ) The 4 oz. mason jars make great gifts- include the recipe on the back of the label. By the way, college students LOVE this!