Raspberry Jam

Directions

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