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Ingredients
- 4 cups prepared fruit (about 3 pt. fully ripe red raspberries)
- 3-1/2 cups sugar, measured into separate bowl
- 1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
- 1 cup water
Method
- Rinse clean plastic containers and lids with boiling water.
- Dry thoroughly.
- 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.
- 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.
- 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.
