Nothing compares to the bright red color of raspberry jam! Delicious over cream cheese!
2 cups raspberries
2 pounds sugar
2 tablespoons lemon juice
2 cups Merlot wine
1 package pectin 1. Place washed raspberries in 8-quart or larger sauce pot. Pour sugar over raspberries; toss gently to coat. Place raspberries, covered, in refrigerator for 48 hours.
2. Remove raspberries from refrigerator & allow to come to room temperature.
3. Place raspberries over medium high heat. Add wine & stir. Use a potato masher to crush berries. Bring berries to a rolling boil that cannot be stirred down. Cook for 30 minutes. Add lemon juice & package of pectin. Continue to boil, skimming foam from top, until liquid is very thick. To test, dip a metal spoon in cooking jam. If the liquid very slowly slides down the spoon in a sheet, the jam is ready.
4. While jam is cooking, place jars in boiling water and lids (not rings) in a very small sauce pan.
5. When jam reaches the sheeting stage, work quickly to fill sterilized jars, leaving 1/4-inch of head room. Place lid and secure with a ring. Place in a draft free spot to cool. A characteristic "pop" signals when the jar is sealed.
Servings: 64 Yield: 32-ouncesTotal Time: 50 hours
Nutrition (per serving): 60 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 1.8mg sodium, 7.8mg potassium, 15.4g carbohydrates, <1g fiber, 14.3g sugar, <1g protein.
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