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Ingredients
- 6 cups prepared raspberries (buy about 8 cups raspberries)
- 1 box Certo Light Pectin Crystals
- 4-1/2 cups granulated sugar, divided
Method
- Crush raspberries, one layer at a time.
- Sieve half the pulp to remove seeds, if desired.
- Measure exactly 6 cups prepared raspberries into large saucepan.
- Combine pectin crystals and 1/4 cup sugar; stir into prepared fruit.
- Bring to boil on high heat.
- Stir in remaining sugar.
- Return to boil; cook 1 min.
- Remove from heat.
- Stir and skim 5 min.
- to prevent fruit from floating to surface.
- Pour into warm sterilized jars, filling up to 1/4 inch from rims.
- Cover with lids.
- Let stand at room temperature 24 hours or until set.
