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from The Big Book of Preserving the Harvest

by Carol W. Costenbader

4 cups raspberries, washed, picked over and drained

3 cups sugar

1/4 cup fresh lemon juice, strained

Combine all ingredients in a ceramic 2 quart bowl, stirring occasionally to

let all sugar dissolve, about 2 hours

Pour mixture into a heavy 3 quart saucepan

Bring to a boil, reduce heat and simmer, stirring frequently, until a

cooking thermometer reaches 220 degrees F or until it passes a jelly test.

(Allow about 5 minutes, depending on how juicy the berries are.)

Remove from heat and skim off any foam that may have formed with a metal

spoon

Ladle into three 1/2pint jars that are sterile, allowing 1/4 inch

headspace. Cap and seal.

Process 10 minutes in a boiling water bath canner.

Yield 3 1/2-pints

Ruth