Cooking web notes

5 cups crushed raspberries
7 cups sugar
1 box dry pectin

Bring your boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. (I leave my jars in the canner until I need them.) Pour boiling water over flat lids in saucepan. Let stand in hot water until ready to use. Drain jars well before filling.

Wash and crush raspberries. Mash one cup at a time, using a potato masher. Dump prepared fruit into 6- or 8-qt. sauce pot.

Stir pectin into prepared fruit in sauce pot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil 1 to 4 minutes, stirring constantly. Remove from heat. Skim off any foam.

Immediately ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10-15 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Holly's Note:
I usually just follow the recipe that is inside the box of pectin. They vary just slightly from brand to brand, but the basic is like this one.