Cooked Raspberry Jam

1. 1

   Mix prepared fruit and pectin in large saucepan.

2. 2

   Bring to full rolling boil on high heat, stirring constantly.

3. 3

   Add sugar; stir.

4. 4

   Return to full rolling boil and boil 1 min., stirring constantly.

5. 5

   Remove from heat.

6. 6

   Stir and skim foam for 5 min.

7. 7

   to prevent fruit from floating to top.

8. 8

   Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.

9. 9

   Seal while hot with sterilized two-piece lids with new centres.

10. 10

    Let stand at room temperature 24 hours or until set.

No additional tips available.