6 (6oz) packages Raspberries, pressed through food-mill to equal 4 cups of puree
6-1/2 cups granulated sugar
1 packet (3oz) liquid pectin
1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine raspberries and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam (important).
3. Ladle hot jam into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
4. Process for 15 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool 12-24 hours. Clean jars and store.
Yield: 2.5 (1/2 pint) jars and 9 (4oz) jelly jars.
Recipe modified from Ball Complete Book of Home Preserving, pg. 41.