Once this was done and in jars, I bounded into the room where Forrest was and proclaimed my undying love of raspberries and how I will now be able to enjoy disgusting amounts of sugar and fresh raspberry flavor during the cold winter months in New York.
This recipe is the same one that is contained in the SureJell Pectin insert. I'll post my own version of the directions here, but the pectin packet will contain details that are helpful to first time jam makers. It's worth looking over for certain.
3 cups crushed raspberries
1 6oz packet of SureJell Fruit Pectin
5 1/4 cups sugar
3/4 cup water
Directions:
Place raspberries and sugar in a large bowl and mix throughly. Let sit for at least ten minutes. Meanwhile, in a small sauce pan, mix water and pectin over high heat until boiling. Continue to boil for one minute, stirring constantly. Remove from heat, and pour into raspberry sugar mix. Stir for about 5 minutes minimum and long if sugar is not totally dissolved. Once sugar is dissolved, pour into jars, stopping about 1/2 inch from the top to allow for expansion in the freezer. Wipe edges clean, screw on lids, and let set 24 hours before freezing.
Makes about 7 cups of jam.
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