No-Cook Raspberry Jam

 

3
pints red raspberries or blackberries
5 1/4
cups sugar
1
box Sure-Jell fruit pectin
3/4
cup water

 

 

Wash and rinse plastic containers with tight-fitting lids.  Use 1 to 2 cup size containers.

 

Wash berries.  Crush berries.  Sieve 1/2 of the pulp to remove some seeds.  Measure 3 cups prepared berries into large bowl.  Add sugar.  Mix well.  Let stand 10 minutes, stirring occasionally.

 

Stir pectin and water in small saucepan.  Bring to boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.  Stir pectin mixture into fruit mixture.  Stir constantly until sugar is completely dissolved and no longer grainy, about three minutes.  A few sugar crystals may remain. 

 

Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing.  Cover.  Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in freezer for up to 1 year.  Thaw in refrigerator. 

 

Makes 7 cups.