We Be Jammin'... Black Raspberry Jam

Black Raspberry Jam

Found on freshpreserving

Makes 8 half pints 

3-1/2 cups crushed black raspberries (about 5 pints) 

1/4 cup lemon juice 

1 3-oz pouch Liquid Pectin 

1/2 tsp butter or margarine, optional 

7 cups sugar 

Combine prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary Ladle jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.