Cooked Raspberry Jam - CERTO Liquid

Directions

1. 1
   Crush raspberries, one layer at a time.
2. 2
   Sieve half the pulp to remove seeds, if desired.
3. 3
   Measure exactly 3-3/4 cups prepared raspberries into large saucepan.
4. 4
   Add sugar and lemon juice; mix well.
5. 5
   Bring to boil on high heat; cook 1 min.
6. 6
   Remove from heat.
7. 7
   Stir in pectin.
8. 8
   Stir and skim 5 min.
9. 9
   to prevent fruit from floating to surface.
10. 10
    Pour into warm sterilized jars, filling up to 1/4 inch from rims.
11. 11
    Cover with lids.
12. 12
    Let stand at room temperature 24 hours or until set.