Blue Book Raspberry Jam

Recipe Ingredients

2		Washed raspberries - drained
1/3 cup	78ml	Water
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Grated lemon peel
1		Powdered pectin
6 cups	1188g / 41oz	Sugar

Recipe Instructions

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

Pour hot into sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe yields about 5 half-pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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