Ingredients:

3 c Finely mashed or sieved red
-raspberries
6 c Sugar
1 pk Powdered pectin
1 c Water

Method:

Combine berries and sugar.
Let stand about 20 minutes, stirring occasionally.
Combine pectin and water in a small saucepan.
Bring to a boil; boil 1 minute, stirring constantly.
Add pectin to fruit mixture; stir 3 minutes.
Pour into can or freeze jars, leaving 1/2 inch head space.
Adjust caps.
Let stand until set, up to 24 hours.
Freeze.
Yield: about 9 half pints.
Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-1/2 cups.
Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes.
Crush grapes.
Simmer grapes without adding water until grapes have softened.
Put pulp through a colander or food mill before measuring.
Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring.