Raspberry Preserves with Lemon & Light Pectin

For the Raspberry Preserves

Stir gently to avoid crushing berries too much—let the fruit shine like rubies in the galley's stores

Ingredients

• 2 ½ Cups Fresh Raspberries
• ¾ Cup Granulated Sugar
• 1 ½ Teaspoons Pectin
• 1 Tablespoon Lemon Juice
• ¼ Teaspoon Kosher Salt

Instructions

1. In a small bowl, mix sugar and pectin until evenly combined.
2. Add raspberries to a medium saucepan. Pour sugar mixture, lemon juice, and salt over the berries.
3. Bring to a boil over medium-high heat, then reduce heat to medium.
4. Cook while stirring gently for 10 minutes until thickened slightly.
5. Remove from heat and transfer preserves to a clean container.
6. Cover loosely and refrigerate for at least 1 hour before serving.

Prep: 5 min • Cook: 10 min • Wait: 1 hour