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1
Wash berries if sandy and drain well.
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2
Dry on paper towels.
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3
Combine sugar and water in a traditional unlined copper pot or in any heavy 12-inch pot not made of stainless steel or cast iron.
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4
Bring to a boil, stirring constantly.
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5
Boil for 1 minute.
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6
Add enough berries to form a single layer (3 to 4 cups) and boil 1 minute.
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7
Remove with slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup.
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8
Reduce syrup remaining in pot to original quantity of 9 ounces and proceed with subsequent batches of berries.
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9
From time to time drain the syrup from the bowl back into the pot.
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10
Skim white foam from surface.
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11
When last batch is completed, boil syrup down again (temperature should be about 210 degrees Fahrenheit) and reserve.
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12
Sieve berries to remove most, but not all, seeds.
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13
There should be about 2 cups of raspberry pulp and 2/3 cup of seeds.
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14
Add sieved berries to syrup and simmer 10 minutes, or until reduced to 4 cups.
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15
Rinse 4 half-pint canning jars in boiling water.
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16
Fill with raspberry mixture and cover.
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17
Place on rack in water bath that comes 1 inch up the sides.
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18
Process for 10 minutes after water comes to a boil.
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19
Remove and allow to cool before checking seal.
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20
(The jars must be upright to force out any air and to produce a vacuum to seal them.)
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21
Jam takes about two days in the jars to thicken.
