Raspberry Jam
2 qts. raspberries, washed and drained
1/3 C. water
1 t. lemon juice
1 T. grated lemon peel
1 package pectin
6 C. sugar
Combine raspberries, water, lemon juice, lemon peel and pectin in a large pan. Bring to a rolling boil over high heat, stirring frequently. Add sugar, return to a boil. Boil hard 1 minute. Remove from heat and let set 5 minutes. Spoon off any foam that may be on top.
Ladle into sterilized jars and process in a water bath for 10 minutes.
Yield: 5 half pints
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