You can use raspberries or blackberries for this recipe.

Raspberry or Blackberry Preserves

Ingredients

• 2 to 2 1/2 pounds fresh ripe raspberries or blackberries
• 3 cups sugar
• 2 tablespoons freshly squeezed lemon juice

Procedure

The night before cooking, place berries and sugar in a bowl, alternating with layers of berries and sugar, and cover. Let these macerate at room temperature overnight. Next day, add all ingredients including fresh lemon juice to a heavy saucepan and bring to a boil. Lower heat to medium, but keeping it at a slow boil, continue to cook until the jam reaches the desired jelling point. Skim throughout the cooking process. When done place in jars. Chill, cover, and use within a week.

Notes

Recipe from the files of Renee Shelton.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on August 15, 2007. It was updated on October 11, 2020.