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Homemade Raspberry Jam

There’s nothing like the taste of homemade raspberry jam! And this flavorful jam far surpasses the flavor of any store-bought jam
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Ingredients
  

  • 6 cups raspberries crushed
  • 1 box pectin
  • 6 cups sugar
  • 1/4 tsp butter optional

Instructions
 

  • Place crushed berries in a large pot. Stir in a box of pectin.
  • Bring to a rolling boil (a boil that doesn’t stir down) while stirring constantly. Stir in sugar. Add butter to reduce foaming, if desired.
  • Bring back to a full rolling boil. Boil for 4 minutes. Remove from heat.
  • Using a narrow mouth funnel, ladle or pour jam into pint jars. 
    To seal the jars, immediately wipe off the lip of the jar, top with a lid and secure with a ring. Using potholders or a dry towel, invert the hot jar and it will seal while it cools.
  • Once cooled, remove the ring, clean the jar and it’s ready for storage on the shelf.
  • If you are not sealing the jars, store the jam in the refrigerator. Makes about 4 ½ pints of jam.