Cooked Raspberry Jam - CERTO Liquid

1. 1

   Crush raspberries, one layer at a time.

2. 2

   Sieve half the pulp to remove seeds, if desired.

3. 3

   Measure exactly 3-3/4 cups prepared raspberries into large saucepan.

4. 4

   Add sugar and lemon juice; mix well.

5. 5

   Bring to boil on high heat; cook 1 min.

6. 6

   Remove from heat.

7. 7

   Stir in pectin.

8. 8

   Stir and skim 5 min.

9. 9

   to prevent fruit from floating to surface.

10. 10

    Pour into warm sterilized jars, filling up to 1/4 inch from rims.

11. 11

    Cover with lids.

12. 12

    Let stand at room temperature 24 hours or until set.

No additional tips available.