Based on spoon licks and the consistency of the jam waiting in the jars, this recipe looks like a winner. I'll let you know after the party I'm planning with myself and a whole loaf of bread.
Ingredients:
2 cups crushed raspberries (about 2 pints fully ripe red raspberries)
4 cups sugar
1 pouch CERTO fruit pectin (it is important to buy this liquid form of pectin)
2 tablespoons fresh lemon juice
Lemon zest
Directions:
Crush the raspberries thoroughly, using a potato masher or fork. Measure exactly 2 cups of the mashed berries into a large bowl. Stir in the sugar and let stand for 10 minutes stirring occasionally. Zest the lemon right into the raspberry mixture. Combine pectin and lemon juice in a small bowl and stir. Add the pectin and lemon mixture to the raspberry mixture and stir for 3 minutes or until the sugar is dissolved and no longer grainy. Fill jam jars immediately to within 1/2 inch of tops and immediately cover with lids. Let jars of jam stand at room temperature for 24 hours to set. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
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