Raspberry Jam

 This is my favorite jam.   Delicious on toast, pancakes, waffles, French toast or a PB&J sandwich. 

RASPBERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 1/2 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).