Blue Book Raspberry Jam

Ingredients

• 2 quarts washed raspberries — drained
• 1/3 cup water
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon peel
• 1 package powdered pectin
• 6 cups sugar

Directions

1. Combine raspberries, water, lemon juice, lemon peel and pectin in a large
2. sauce pot. Bring to a rolling boil over high heat, stirring frequently.
3. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring

constantly.

1. Pour hot into sterilized jars, leaving 1/4-inch head space. Adjust caps.
2. Process 10 minutes in boiling water bath.
3. This recipe yields about 5 half-pints.