5 cups of crushed raspberries ( makes 4 pints)
7 cups of sugar
1 Box of Sure-Jell Pectin
You will also need jelly jars and lids!
Wash jars and screw bands in hot, soapy water and rinse.
Boil water in a saucepan and place your flat lids in the saucepan off the heat and leave in saucepan until ready to use.
Crush berries one cup at a time using a potato masher.
Fill your canner half full with water and bring it to a simmer.
Add sugar and return to a full rolling boil for exactly 1 minute while stirring constantly.
To test if done, take a spoon and drop jam onto a plate that you previously put in the freezer for about 10 minutes. If the jam is ready, it will firm up on the plate quicker than if your plate was at room temperature. This frozen plate trick just cuts down your waiting time!
If the jam runs down the plate it isn’t set….keeping cooking!
The jam in the lower photo is done since it isn’t running down the plate.
Remove cooked jam from heat and skim off foam with a large spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar lids and cover with two-piece lids.
Place jars on elevated rack in canner and lower rack into canner. Water must cover jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process for 10 minutes.
Remove jars from canner and place upringht on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. If the lid springs back, the lid is not sealed properly and you can return it to the water bath to process for 10 more minutes.
Let stand at room temperature for 24 hours.