Golden Raspberry Preserves



  • 1½kgs golden raspberries
  • 2 cup granulated sugar
  • 1 package of pectin
  • 4 tablespoons bottled lemon juice


  1. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
  2. Mix the raspberries and sugar in a large stockpot and bring to a boil over high heat. Add the pectin and lemon juice. Boil for 15 to 20 minutes, stirring often, until the preserves are 105°C.
  3. Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
  4. Fill the jars up to 6mm below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 2½cm of water. Bring to a boil and process for 5 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.