Raspberry Jam

A few weeks back my husband and I picked 10 pints of raspberries.  Riding high on the success of my apple butter experience, I attempted raspberry jam for the second venture in canning.

I went back to the good ole' Betty Crocker Cookbook for advice. The package of Ball liquid pectin was also helpful.

Raspberry Jam

10 pints of Raspberries

4 cups sugar

2 Tablespoons of Lemon Juice

1/2 packet Liquid Pectin

Place all of the ingredients except pectin, in a large non reactive pan.  Heat to a boil  and stir in the pectin.  Continue cooking until mixture is thickened and translucent. Pour into prepared jars.  Seal the jars and place in a large pot of water covering the jars two inches over their tops.

Boil for 10 minutes.

Carefully remove from the pot and place in a dry kitchen towel to cool. If any jars do not properly seal, (the lid should be tightly indented) refrigerate and use that jar first.