- Cooking Time:
- Preparation Time:
- 2 quarts fresh raspberries
- 1 1-3/4-ounce package regular powdered fruit pectin
- 7 cups sugar
- 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
- To cut sweetness of the jam, you can also add 2 tablespoons lemon juice to the fruit mixture before processing.
Best of Eva's Family Recipes
Angel Acres Thanksgiving Dinner Cookbook!
Mr. Ham's Sweet Brown and Red Barbecue Sauce and Other Awesome RecipesSee More
Dark Molten Chocolate Cakes
Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
Turkey and Heirloom Tomato Frittata with BasilSee More