Gardening & Raspberry Jam
Fill canner about 2/3 full with water and bring to a boil.
In a separate pot heat jars and lids in hot water (not boiling) until ready to use.
Follow directions on pectin packet.
For liquid pectin:
Combine 4 cups of crushed raspberries, 6 1/2 cups of sugar and 1/2 a tsp of butter in a pot
Bring jam mixture to full rolling boil over high heat.
Add the contents of 1 packet of liquid pectin and continue to let boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam.
Grab hot jars with tongs and drain the water.
Place a funnel over your jar and carefully pour in hot jam mixture.
Leave about 1/4 inch head space and be sure and use a clean damp cloth to remove any residue.
Place your hot lid on the jar, apply the band, and tighten.
Place your jars in the canner making sure the water covers your jars by at least 1 to 2 inches.
Place the lid on the canner and bring the water back to a steady boil.
Process your jars for 10 minutes (longer for altitudes higher than 1,000 feet above sea level).
Remove jars from the canner and place on a towel to cool untouched for 12-24 hours.
Before putting the jars away be sure and check the lids to make sure they all sealed.
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