8 cups raspberries
juice of 1 lemon
1/4 tsp butter
3 Tbs Ball Real Fruit Low or No-Sugar Pectin*
3 cups granulated sugar

Combine raspberries and lemon juice in large saucepan. Stir in pectin. Add 1/4 teaspoon butter to reduce foaming. Bring mixture to a full rolling boil that cannot be stirred down using medium high heat and stirring constantly. Add sugar and return to full rolling boil while stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Ladle hot jam into canning jars that have been sterilized and are still hot. Leave 1/4 inch headspace. Wipe rims and center lids on jars. Apply bands until fingertip tight. Place filled jars in canner filled with boiling water making sure jars are covered by 1-2 inches of water. Put lid on canner and process for 10 minutes. Remove jars and allow to cool completely. You will hear a popping sound as the jars seal. After jars cool, check lids for seal. Sealed jars can be stored in the pantry, unsealed jars should be stored in the refrigerator and used quickly.

* I like using the no-sugar pectin because I can adjust the amount of sugar I add. Traditional pectin requires adding 6 or more cups of sugar. With this pectin you can add any amount of sugar you desire (or none at all) according to your own preferences.

Recipe Courtesy of Carol Smithback