Ingredients:

  • 4 cups fresh raspberries (about 600g)
  • 2 cups granulated sugar (400g)
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 1 package (1.75 oz) fruit pectin (such as Sure-Jell or Certo)
  • Mason jars (4 x 1-pint, or equivalent jars)
  • Water for boiling

Instructions:

  1. Sterilize jars by boiling them for 10 minutes.
  2. In a large bowl, combine raspberries and use a potato masher to mash until mostly smooth (some chunks are okay).
  3. In a large pot, combine mashed raspberries, sugar, lemon juice, and fruit pectin. Stir well and let sit for 10 minutes.
  4. Place pot over medium heat and bring to a rapid boil, stirring constantly. Boil for about 10 minutes until thickened.
  5. Remove sterilized jars from boiling water and ladle hot jam into jars, leaving 1/4 inch headspace.
  6. Wipe the rims clean, place lids on jars, and screw on bands until fingertip-tight.
  7. Process jars in boiling water for 5-10 minutes to ensure a proper seal.
  8. Let jars cool completely on a wire rack. Once cooled, check seals and store in a cool, dark place.