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1
Prepare fruit:
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2
crush 2 quarts of raspberries (should equal 4 cups of crushed berries).
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3
Measure 4 cups into a large pot, stir sugar into the fruit,
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4
mix thoroughly.
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5
Add butter (reduces foaming).
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6
Bring mixture full rolling boil, stirring constantly. Open Certo pectin pouch and quickly stir contents into fruit mixture.
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7
Bring to full rolling boil again and continue boiling for one minute, stirring constantly.
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8
Remove from heat.
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9
Skim off any foam with a large metal spoon.
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10
Make sure you have jars ready and fill to 1/3 of inch from the top.
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11
Wipe jar rims and threads and cover quickly with lids.
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12
Screw bands on tightly.
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13
Invert jars for 5 minutes then turn upright. Check lids to see if there is a slight bulging on top.
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14
If there is, they are sealed.
