Raspberry Jam
List of Ingredients
2 quarts fresh raspberries
1 1-3/4-ounce package regular powdered fruit pectin
7 cups sugar Recipe
Crush 1 cup of the berries in an 8-quart Dutch oven or pot. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add sugar all at once. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Ladle jam at once into hot sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when the water returns to boil). Remove jars; cool on wire rack. Makes about 8 half-pints (one-hundred-twelve, 1-tablespoon servings).
To cut sweetness of the jam, you can also add 2 tablespoons lemon juice to the fruit mixture before processing.
Nutrition facts per serving: 46 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 1 mg sodium, 12 g carbohydrate, 1 g fiber, 0 g protein.
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