I use MCP fruit pectin made by Sure Jell
MUST BE MCP in the 2oz box.
Need:
-Nine, 6 oz Driscoll’s Raspberries (from fruit market)
OR 9 cups whole berries, or 6 cups crushed berries
-MCP Fruit Pectin
-4 lb bag sugar
-Canner/Boiler with supplies for bottling
-Six, 1 pint bottles with lids (pre washed and dry)
-Extra Large Pan (over 8 quart)
-wooden spoon
-about 2 medium and 1 large bowl
Crush Raspberries one cup at a time till you get 6 cups crushed berries
Place in large Pan/Saucepot
Measure 8, ½ cups sugar (almost a 4 lb bag) in separate bowl and set aside
Stir in 1 box pectin into fruit in stove top pan
Bring to a full rolling boil on high heat, stirring constantly
Stir in sugar quickly
Return to a full rolling boil and then time it to boil exactly 4 minutes (for jams), stirring constantly. This is the hardest part because it is very hot and splatters. Once it turns to a full boil, I turn the heat down to medium-high to control the rolling boil, continually stirring and using a lid to protect me from getting splattered J
Remove from heat
Skim off foam with metal spoon
Ladle quickly into prepared jars (leaving 1/8 inch space from top)
Wipe jar rims
Cover with two-piece lids. Screw bands tightly
Place jars on rack in canner
Hot water must cover jars by 2 inches
Add boiling water if needed
Cover and bring water to a gentle boil
Once boiling, process in canner for 10minutes in Kentucky, 20 minute in Utah (depending on altitude)
Remove jars and place upright on towel to cool completely
After jars are completely cool, check seals
If lid springs back, lid is NOT sealed and refrigeration is necessary
Let sealed jam stand at room temp for 24 hours
Store in cool, dry, dark place up to 1 year
Unopened jams store in fridge up to 3 weeks
MAKES 6 pint bottles
