3 cups prepared fruit (about 3 pints fully ripe red raspberries or blackberries or combination of each)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box fruit pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
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.
Makes 7 (1 cup) containers.
Date: October 14, 2002