Cooked Raspberry Jam - CERTO Liquid

Instructions

1. Crush raspberries, one layer at a time.
2. Sieve half the pulp to remove seeds, if desired.
3. Measure exactly 3-3/4 cups prepared raspberries into large saucepan.
4. Add sugar and lemon juice; mix well.
5. Bring to boil on high heat; cook 1 min.
6. Remove from heat.
7. Stir in pectin.
8. Stir and skim 5 min.
9. to prevent fruit from floating to surface.
10. Pour into warm sterilized jars, filling up to 1/4 inch from rims.
11. Cover with lids.
12. Let stand at room temperature 24 hours or until set.