Prep
15-30 mins
Cook
24 HRS
Calories
40
Ingredients
3 cups
prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups
sugar, measured into separate bowl
3/4 cup
water
Instructions
Step 1
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Step 2
Crush raspberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Step 3
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
Step 4
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.