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Place raspberries in a medium size saucepan and place over low heat. Bring to a boil for 5 minutes.
Add first part of the sugar and mix well. Bring to a boil for 10 minutes, stirring often to prevent burning. Add second part of sugar, stir and boil for 10 minutes more. Add remaining sugar with the pectin, bring to a boil and stir until mixture marks 218° F (102°C). Remove from the heat, pour into sterilized jars and cool.
Store in dry places.
See instructions for the Preparation and Storing of Preserves and Jams
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