Golden Raspberry Preserves

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INGREDIENTS :

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

DIRECTIONS :

  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.
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