• Pick or source your raspberries.
• In a sink colander, rinse your raspberries well and remove any debris, leaves and dirt.
• If desired, use a mesh strainer to remove some of the seeds.
• Fill up a canner with water to the level of the handles and transfer it to the stovetop. Turn on the burner to medium-high and let the water warm.
• Once washed, measure and then transfer your raspberries into 6-Quart pot.
• Measure the exact amount of sugar in a dry measuring cup and set aside.

  DO NOT REDUCE OR CHANGE THE AMOUNT OF SUGAR AS IT CAN RESULT IN SET FAILURE
• Stir in 1 package of Sure-Jell Premium Fruit Pectin (1.75oz), whisk well to combine.
• Add 1/2 teaspoon butter to help reduce foaming, if desired.
• Bring the mixture to a FULL rolling boil, a boil that does not stop when stirring, on HIGH heat, stirring constantly.
• Add the pre-measured sugar to the raspberries and whisk in well.
• Return the raspberry mixture to a FULL rolling boil once again and then boil exactly 1 minute, stirring constantly.
• Skim off the foam with a metal spoon and discard.

Can the Raspberry Jam

• Ladle raspberry jam immediately into prepared jars, filling each within 1/4-inch of the top.
• Use a clean rag to wipe the rims clean.
• Cover the jars with lids and then screw on the seals to just finger tight, NOT fully tight.
• Place the jars in a canning rack and then transfer the rack to the canner. Make sure the water is 1-2 inches ABOVE the jars.
• Cover the canner and process the jam for 10 minutes.
• Remove the jars, carefully, from the canner and rest them on a towel to cool completely.
• Allow the raspberry jam in jars to cool for 24 hours, and then check the seals by pressing your finger on the center of the lid. If a popping noise is present, place that jar in the fridge as the seal did not work.
• If the jars are without a popping seal, congratulations! You can now label and store your raspberry jam in a cook, dry, dark place for up to 1 year.
• Refrigerate opened jam for up to 3 weeks.