4 (1/2 pint) jars of jam
- 2 quarts fresh, whole raspberries (6 cups crushed)
- 1 tablespoon lemon juice, freshly squeezed
- 1 (1.75 oz.) box dry pectin
- 6 cups C&H® Granulated Sugar
In a deep stockpot, crush berries with a ladle. Over medium heat, bring mixture to a boil and continue to cook 30 minutes, stirring constantly. Add lemon juice and pectin; cook two minutes. Add sugar, continue stirring and return to full boil. Boil rapidly one minute, stirring constantly. Remove from heat; skim.
Ladle into hot, sterilized, canning jars, leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil 5 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately. Store in a cool dark place.
To reduce seeds or make seedless raspberry jam, remove cooked raspberries from heat prior to adding lemon juice and pectin. Strain through fine-meshed sieve to remove all or some seeds. Be careful, as liquid will be hot. You may want to let the berries cool slightly before attempting this process.
For a softer consistency, use two (1.2 oz.) pouches dry pectin.