Raspberry Jam

• 2 qts. red raspberries, free of leaves and rinsed
• 6 1/2 c. sugar
• 1 pouch "Certo" pectin
• 1/2 tsp. butter
• Jelly jars

1. Prepare fruit:
2. crush 2 quarts of raspberries (should equal 4 cups of crushed berries).
3. Measure 4 cups into a large pot, stir sugar into the fruit,
4. mix thoroughly.
5. Add butter (reduces foaming).
6. Bring mixture full rolling boil, stirring constantly. Open Certo pectin pouch and quickly stir contents into fruit mixture.
7. Bring to full rolling boil again and continue boiling for one minute, stirring constantly.
8. Remove from heat.
9. Skim off any foam with a large metal spoon.
10. Make sure you have jars ready and fill to 1/3 of inch from the top.
11. Wipe jar rims and threads and cover quickly with lids.
12. Screw bands on tightly.
13. Invert jars for 5 minutes then turn upright. Check lids to see if there is a slight bulging on top.
14. If there is, they are sealed.

red raspberries, sugar, pectin, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64301 (may not work)