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["What to do ahead:
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Sterilize jars and lids.
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Prepare some old newspaper to put under your jars when filing them.
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Read the instructions of the Pectin and check you have enough for your jam.", "Weigh the sugar. Put half the sugar in a non-reactive pot.", "Rinse the raspberries very quickly and put on kitchen paper towel to drain for 1 minute. Add the raspberries to the pot and cover with the remaining sugar.
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Stir to coat the raspberries with sugar and cover with a clean cloth. Let stand at room temperature for 8 hours, stirring occasionally, so the sugar dissolves completely before cooking. You will have a lot of syrup, unlike the mix fruit + sugar and cook method.", "For no-seed jam: Pass the raspberries through a food mill fitted with a fine screen and weigh the raspberries after deseeded.", "Bring the raspberries and sugar to a low simmer and cook for 15minutes, stirring constantly to prevent burning. During this boiling stage, skim off the foam, using a big spoon.", "Check the directions of your No-Sugar Needed Pectin Packet and measure the pectin needed for the weight of raspberries. To this quantity add 25% more of Pectin (see Note 3) and dissolve all of this pectin in the lemon juice.", "Add the lemon juice / pectin to the pan and allow the berry-pectin mix to boil on medium heat for 1 minute.", "Fill sterilized jars immediately (it's really important that the jam is still very hot) to 1/4 inch of tops, wipe clean the rims and close immediately with a sterilized tight fitting lid. Turn the jars up-side down for 20 minutes. Turn them back over and allow to cool.", "Clean jars, label them at least with the date and store in cool dark place.", "Note 1: Always make only one batch at a time. If you double or triple the recipe's contents you often end up with a softer jam.", "Note 2: If you want, sterilize the jam in the jars. Place the filled jars in a water bath. Boil for 10 minutes after the water has returned to a boil.
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Remove the jars to cool on a cooling rack.", "Note 3: Pectin - About Pectin: I did some research on brands sold in the US. The one that is most similar to the one I use nowadays is Sure-Jell ""No Sugar Needed"" Pectin. Because I cut down on sugar, I prefer to add 25% more of pectin to the jam and be sure that it sets, rather than having a runnier jam and having to ""remake"" the jam.", "If you care to make some jam as a food gift, check these 2 labels from http://www.creaturecomfortsblog.com/, they are absolutely adorable:
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http://www.creaturecomfortsblog.com/home/2010/8/25/homemade-caramel-fudge-sauces-plus-free-printable-tags.html
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http://www.creaturecomfortsblog.com/home/2011/6/15/free-printable-summer-fruit-labels-gift-tags.html"]
