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Raspberry Jam *

Source of Recipe


Internet



List of Ingredients



• 2 quarts raspberries
  
• 1 package powdered pectin
  
• 1/3 cup water
  
• 1 Tbsp grated lemon peel
  
• 1 Tbsp lemon juice
  
• 6 cups sugar
  






Instructions



1. In a large saucepot, combine raspberries, pectin, water, lemon peel and lemon juice. Bring to a boil over high heat, stirring frequently.
   
   
2. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
   
   
3. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water bath canner.
   
   Makes about 5 half-pints.