Cooked Raspberry Jam

• 5 cups prepared fruit (about 8 cups fully ripe raspberries)
• 1 box (57 g) Certo Pectin Crystals
• 7 cups sugar, measured into separate bowl

1. Mix prepared fruit and pectin in large saucepan.
2. Bring to full rolling boil on high heat, stirring constantly.
3. Add sugar; stir.
4. Return to full rolling boil and boil 1 min., stirring constantly.
5. Remove from heat.
6. Stir and skim foam for 5 min.
7. to prevent fruit from floating to top.
8. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
9. Seal while hot with sterilized two-piece lids with new centres.
10. Let stand at room temperature 24 hours or until set.

fully ripe raspberries, crystals, sugar

Taken from www.kraftrecipes.com/recipes/cooked-raspberry-jam-179127.aspx (may not work)