- 2½ cups fresh raspberries
- ¾ cup sugar
- 1½ tsp pectin
- 1 tbsp lemon juice
- ¼ tsp kosher salt
In a small bowl, mix together sugar and pectin. Add fresh raspberries to a medium saucepan and pour the sugar mixture, lemon juice, and salt over the berries. Bring to a boil then reduce heat to medium. Cook while stirring for 10 minutes.
Remove from heat and transfer the preserves to a separate container. Cover loosely and allow to cool in the fridge for at least 1 hour.
Sodium: 51mg | Calcium: 7mg | Sugar: 13.7g | Fiber: 1.9g | Potassium: 40mg | Calories: 62kcal | Fat: 0.2g | Protein: 0.3g | Carbohydrates: 15.9g