-
1
Pick over the raspberries for any leaves or unusable fruit.
-
2
There should be 3 packed quarts.
-
3
Combine with the sugar in a large bowl and let stand at room temperature for 6 hours or overnight in the refrigerator.
-
4
Stir occasionally.
-
5
Stir together the raspberry mixture, pectin, and lemon juice in a large shallow nonreactive preserving pan and place over high heat.
-
6
Bring to a full boil, skim off foam, then lower heat to medium.
-
7
Stir often so the bottom does not burn.
-
8
When the jam is sufficiently thickened, the bubbles on top will become smaller and the jam will look like bubbling tar.
-
9
This takes approximately 20 minutes, depending on the size of the pan.
-
10
If the jam is still too liquid, continue cooking for 5 minutes more and test again.
-
11
Turn off the heat and remove a tablespoon of jam to a small plate to test.
-
12
Chill in the freezer for 5 minutes.
-
13
If the jam is the consistency desired, turn the heat to low while ladling the jam into hot sterilized jars.
-
14
Wipe rims clean with a damp towel.
-
15
Seal with new lids and metal rings.
-
16
Process in a hot-water bath for 5 minutes.
-
17
Remove, cool, check seals, label, and store.
