Raspberries evoke images of elegance. This raspberry jam recipe exudes relaxed country elegance.
24 ounces fresh or frozen red raspberries, chopped
3 cups water
1 box powdered pectin
7 cups sugar
In large pan, stir together raspberries, water and pectin. Bring to a boil, stirring constantly. Continue stirring while adding sugar. Maintain hard boil while stirring constantly 3 minutes. Remove from heat. Stir until foam is reabsorbed. (The foam contains pectin.)
Pack into clean jars. Wipe rims of jars with clean, wet cloth. Seal. Process in hot water bath or pressure cooker according to manufacturer’s directions. Yields 8 to 10 8-ounce jars.