- 2 quarts raspberries, washed and drained
- 1/3 cup water
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 1 (1 3/4-ounce) package powdered fruit pectin
- 6 cups sugar
How to Make It
Combine raspberries, water, lemon rind, juice, and powdered pectin in a flat-bottomed kettle; mix well. Bring to a rolling boil, stirring frequently. Add sugar, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.
Ladle jam into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process jam in boiling- water bath 10 minutes.