Instructions

Directions:

1. Crush raspberries thoroughly, one layer at a time.
2. Press half the pulp through sieve to remove seeds, if desired.
3. Measure exactly 3 cups crushed raspberries into large bowl. (If using frozen berries, drain off much of the liquid, and save for jelly making).
4. Stir in sugar.
5. Let stand 10 min., stirring occasionally.
6. Mixwater and pectin in small saucepan. Bring to boil on high heat, stirring constantly.
7. Continue boiling and stirring 1 min.
8. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
9. Fill containers immediately to within 1/2 inch of tops.
10. Wipe off top edges of containers; immediately cover with lids.
11. Let stand at room temperature 24 hours.
12. Jam is now ready to use.
13. Store in refrigerator up to 3 weeks, or freeze extra containers up to 1 year.
14. If frozen, thaw in refrigerator before using.