Prep
15-30 mins
Cook
15 MIN
Calories
30
Ingredients
4 cups
prepared fruit (about 3 pt. fully ripe red raspberries)
3-1/2 cups
sugar, measured into separate bowl
1 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 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
Step 3
Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.
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. Thaw in refrigerator before using.