We put this on top of warm cinnamon rolls before we put on the cream cheese frosting. It is so delicious!!!
1 2/3 cups washed and crushed fresh raspberries (crush with potato masher)
2 tbsp RealFruit Instant Pectin
2/3 cups white sugar or splenda
Stir together sugar and pectin in a bowl.
Add crushed raspberries and stir for 3 minutes
Ladle jam into clean jars or containers and let stand for 30 minutes.
Good in the refrigerator for 3 weeks, or the freezer for 1 year. Makes 2 half pint jars.
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