Raspberry Jam
One of my favorite childhood memories was going to the Puyallup Fair and eating warm Fisher Scones topped with raspberry jam...YUM!!
Servings: 8 half pints
Ingredients
- 2 quarts fresh raspberries (8 cups or 64 oz.)
- 1 (1 3/4 oz.) pkg. powdered fruit pectin
- 7 c. granulated sugar
- 2 T. lemon juice
Instructions
- Crush 1 cup of the berries in an 8-quart Dutch oven or pot. Continue adding berries, crushing after each addition until you have crushed all the berries. Stir in pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add sugar and lemon juice. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle jam at once into hot sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when the water returns to boil) adjusting for altitude. Remove jars; cool on wire rack
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