Ingredients
2
pints (4 cups) red or golden raspberries, crushed (2 cups)
5 1/4
cups sugar
1/2
teaspoon grated lemon peel
1
tablespoon lemon juice
3/4
cup water
1
package (1 3/4 ounces) powdered fruit pectin
Preparation
Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.
