Ditch the store-bought raspberry jam for a jar made at home

Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than raspberries. RASPBERRY JAM Servings: 64 Start to finish: 20 minutes Chef’s Note: Do not try to make a double batch of this jam in a large pot; it will not work. 2 pounds raspberries 3 cups sugar 1 Granny Smith apple, peeled and shredded 1 tablespoon bottled lemon juice Place 2 small plates in freezer to chill. Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Find more recipes like Classic Raspberry Jam in “Foolproof Preserving.” ___ America’s Test Kitchen provided this article to The Associated Press