Ingredients
Scale
6 cups raspberries, crushed
1 box of pectin
1/4 tsp. butter {I used unsalted}
8 1/2 cups sugar
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain well before filling.
- Crush raspberries, and measure 6 cups prepared fruit into 6- or 8-qt. sauce pot.
- Stir pectin into prepared fruit in sauce pot.
- Add butter to reduce foaming.
- Bring mixture to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
- Stir in sugar.
- Return to full rolling boil and boil exactly 4 min., stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids.
- Screw bands tightly. P
- lace jars on elevated rack in canner.
- Lower rack into canner.
Notes
{Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.}