Blue Ribbon Raspberry Jam

Prepare canner for hot water bath.

Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Measure sugar and set aside. Sort and wash berries. Crush berries with a potato masher. I sieve half the berries to remove seeds. Make sure you have 5 cups of berries.

Place prepared fruit in a 6 - 8 quart sauce pan. Add pectin and cook over medium high heat and bring to a full rolling boil. Stir constantly, add sugar and mix well. Bring back to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Quickly ladle into hot jars, leaving ¼-inch headspace. Wipe rims with damp cloth and attach two piece lids. Place into canning rack and carefully lower into canner. Cover and bring to a boil for 5 minutes. Remove lid and place jars on a towel to cool. When cool, check lids for proper seal.