---------- Recipe via Meal-Master (tm) v8.02
       Title: RASPBERRY JAM
  Categories: Fruits, Preserves
       Yield: 1 servings
      12 c  Raspberries (6 pints)
       3 c  Sugar
   1 1/3 c  Homemade pectin
       2 tb Fresh lemon juice
   Pick over the raspberries for any leaves or unusable
   fruit.  There should be 3 packed quarts.  Combine with
   the sugar in a large bowl and let stand at room
   temperature for 6 hours or overnight in the
   refrigerator.  Stir occasionally. Stir together the
   raspberry mixture, pectin, and lemon juice in a large
   shallow nonreactive preserving pan and place over high
   heat. Bring to a full boil, skimm off foam, then lower
   heat to medium. Stir often so the bottom does not
   burn. When the jam is sufficiently thickened, the
   bubbles on top will become smaller and the jam will
   look like bubbling tar. This takes approximately 20
   minutes, depending on the size of the pan. If the jam
   is still too liquid, continue cooking for 5 minutes
   more and test again. Turn off the heat and remove a
   tablespoon of jam to a small plate to test.
    Chill in the freezer for 5 minutes.  If the jam is
   the consistency desired, turn the heat to low while
   ladling the jam into hot sterilized jars.  Wipe rims
   clean with a damp towel.  Seal with new lids and metal
   rings.  Process in a hot-water bath for 5 minutes.
   Remove, cool, check seals, label, and store.