Ingredients
- 5 cups fresh raspberries crushed
- 7 cups white sugar
- 1 (2 ounce) box CERTO pectin crystals
Method
- Sterilize canning jars and lids.
- Mix together raspberries and pectin in a large stock pot over medium heat.
- Bring to a boil.
- Mix in sugar.
- Bring to a rolling boil and cook for exactly 1 minute longer.
- Remove from heat and stir for 5 minutes longer.
- Pour into sterile jars leaving 1/4 inch gap at the top.
- Close and seal the jars.
