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Raspberry Jam

Yield 7 half pints

Ingredients

  • 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

  1. 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.

  2. 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.

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