Raspberry Jam

  • 2 quarts raspberries, washed and drained
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 1 tablespoon grated lemon peel
  • 1 package pectin
  • 6 cups sugar
Combine raspberries, water, lemon juice, lemon peel, and pectin in a large pan. Bring to a rolling boil over high heat, stirring frequently.  Add sugar, return to a boil. Boil hard for 1 minute. Remove from heat and let set 5 minutes.  Spoon off any foam that may be on top. 

Ladle into sterilized jars and process in a hot water bath for 10 minutes. 

Yield: 5 half-pints. 

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