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4 c. fresh raspberries, cleaned and washed
2 1/2 c. sugar
2 tbsp. lemon juice
1/4 bottle (6 oz.) liquid pectin

Combine raspberries, sugar and lemon juice in 1 1/2 quart glass casserole.

Microwave for 7 minutes on medium high (roast). Stir and continue cooking for 8 to 11 minutes on medium high or until bubbly. Stir in pectin.

Fill glass jars, cool, and cover. Preserves will keep up to 4 months in refrigerator.

About 2 cups preserves.

TIP: Substitute 2 packages (10 ounces each) frozen raspberries with sugar for fresh raspberries. Reduce sugar by 1/4 cup and increase cooking time 5 to 6 minutes.

RECIPE VARIATION: Strawberries can be used instead of raspberries.

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