Feel the edge of the jar, make sure there are no nicks and the top is smooth.
Use a 8 - 10 qt. pan for jam and jellies. Make sure it has a flat bottom.
Increasing the size of jelly and jam recipes is NOT recommended. It is better to
make two batches.
2 qts. raspberries, washed and drained
1/3 C. water
1 t. lemon juice
1 T. grated lemon peel
1 package pectin
6 C. sugar
Combine raspberries, water, lemon juice, lemon peel and pectin in a large pan.
Bring to a rolling boil over high heat, stirring frequently. Add sugar, return
to a boil. Boil hard 1 minute. Remove from heat and let set 5 minutes. Spoon off
any foam that may be on top.
Ladle into sterilized jars and process in a water bath for 10 minutes.
Yield: 5 half pints