• Crushed Raspberries - 4 Cups
  • Granulated Sugar - 5 Cups
  • Fruit Pectin - 1 6oz. box


Prepare jam jars and lids by washing thoroughly with soapy warm water.

In large heavy pot, combine raspberries and sugar. Bring to a steady boil and boil for about 15 minutes. Add pectin and cook for another minute.

Remove from heat and cool till tepid. Fill jars and allow to cool completely.

Jam will not "set" till the next day.

Yields about 4 12-oz. jars