Serves:

Ingredients:

6 lb Black raspberries
7 c Sugar
1 T Freshly squeezed lemon juice
1 6 oz. bottle liquid pectin

Method:

Wash raspberries in running water and crush them thoroughly; then simmer covered for 10 minutes.
Put the fruit in a jelly bag and extract all juice possible.
Measure 4 cups of juice.
If there is less than 4 cups, add water to make this measure.
Place raspberry juice, sugar and lemon juice in a preserving kettle and cook over high heat until it boils, stirring constantly.
Immediately stir in the pectin.
Then bring to a full rolling boil and boil hard for one minute, stirring constantly.
Remove from heat and skim off foam with a metal spoon.
Ladle into hot, sterilized jars and seal immediately.
Submitted by John Hartman Indianapolis, IN 1996