Raspberry jam on toast. Raspberry jam on bisquits. Raspberry jam on...well let's be honest here, this stuff is great on pretty much anything.
8 c. raspberries
1 (1.75 ounce) package regular powdered fruit pectin
7 c. sugar
In about a 10-quart heavy pot, crush 1 cup of the raspberries using a potato masher. Continue adding raspberries and crushing them until you have 5 cups of crushed berries. Stir in the pectin. Bring to a full rolling boil, stirring constantly. Stir in the sugar all at once into the berry mixture. Return to a full rolling boil being sure to stir constantly. Boil hard for 1 minute, stirring constantly. Remove pot from heat. Quickly skim off the foam with a metal spoon.
Ladle your hot jam into hot sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe the jar rims clean and adjust the two piece canning lids.
Process your filled jars in a waterbath canner for 5 minutes. Be sure to start your timing when the water returns to boiling. Remove your jars from the canner and cool on wire racks.
Makes about 8 half pints.