Ingredients:
- 10 Cups Fresh Raspberries
- 1 Box Certo Pectin Powder
Directions:
- Inspect and wash Jars in hot soapy water. Rinse well. Keep Sanitized in warm oven til needed.
- Prepare your canning pot , fill a water bath canner with water and put on the stove to boil. It should be ready to use after you have finished making your jam.
- Wash Raspberries
- Smash Raspberries in layers in a big pot. Approximately 10 cups of fresh berries equals 5 Cups smashed.
- Add pectin and stir well.
- Turn stove to medium-high and stir as mixture heats up
- Once it comes to a rolling boil, add sugar and lemon juice . Boil for one more minute.
- Remove Jam from heat and continue stirring another 5 minutes. Skim away any foam that accumulates on the surface.
- Carefully ladle into hot jars. Wipe the rims with a clean cloth. Cover with lids. Make sure rings are snug but not too tight.
- When Water bath is at full boil, lower jars into the boiling water using the rack and oven mitts (ensure jars are covered in one inch of boiling water) and process for 10 mins)
- Remove from water using the Jar tongs carefully place on counter. Let cool. Check seals, and refrigerate any lids that have not sealed.
