12 cups (3 litres) fresh or frozen raspberries (about 1.5 kg / 3 lb fresh raspberry)
6 cups (1.5 litres) sugar
1/4 cup (60 ml) lemon juice
Preparation
In a large heavy saucepan, combine all the ingredients. Bring to a simmer, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 104 °C (219 °F). Skim carefully and stir frequently during cooking.
Pour into sterilized jars.
Description
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