Recipe
Ingredients
3 cups prepared fruit (about 3 pt. fully ripe red raspberries or blackberries)
5 ¼ cups sugar, measured into a separate bowl
¾ cup water
6 T Fruit Pectin
Directions
1) Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
2) Crush raspberries thoroughly, one layer at a time.
3) Measure exactly 3 cups of crushed raspberries into a large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
4) Mix water and pectin in a small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
5) Fill containers immediately to within 1/2 inch off the tops. Wipe off the top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours.
6) Jam is now ready to use. Store in refrigerator for up to 3 weeks or freeze extra containers for up to 1 year. Thaw in refrigerator before using.