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
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