Canning Recipes




Blue Book Raspberry Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 quarts washed raspberries -- drained
1/3 cup water
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 package powdered pectin
6 cups sugar

Combine raspberries, water, lemon juice, lemon peel and pectin in a large
sauce pot. Bring to a rolling boil over high heat, stirring frequently.
Add sugar; return to a rolling boil. Boil hard 1 minute, stirring
constantly.

Pour hot into sterilized jars, leaving 1/4-inch head space. Adjust caps.
Process 10 minutes in boiling water bath.

This recipe yields about 5 half-pints.





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