Raspberry Jam

Raspberry Jam- From Taste of Home Tri-Berry Jam (makes about 13 half pints or 13 cups)
9 c. berries (fresh or frozen)
11 c. sugar
1 Tbsp butter (optional)
¼ c. lemon juice
2 pkg (1 ¾ oz each) powdered fruit pectin

Combine berries, lemon juice, and butter if using in large pot and crush fruit slightly.  Stir in pectin.  Bring to full rolling boil over high heat stirring constantly.  Stir in sugar and return to full rolling boil.  Boil 1 minute, stirring constantly.

Remove from heat, skim off any foam.  Ladle into your washed hot jars, leaving ¼” headspace.  Process 10 minutes in boiling water canner.  This is for altitudes of 1000 ft or less.  Add an additional minute for every additional 1000 feet.  We made for our neighbors the Christmas of 2013 with raspberries and blackberries.  There’s nothing so sweet as a beautiful jar of homemade jam.  The half-pint jars are like gems!