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Raspberry Jam with Chambord

3 3/4 cups crushed raspberries (about 5 cups whole berries)

4 cups sugar

3 tbsp lemon juice

1 pouch liquid pectin

1/3 cup Chambord or Raspberry Liquer

Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan and let stand 15 minutes. (I always warm my sugar for 15-20 minutes in a 250 degree oven first as warm sugar dissolves better.)

Place fruit over high heat, bring to a full rolling boil and boil HARD for 2 minutes, stirring constantly. Remove from heat, stir in pectin and liquer.

Ladle into hot sterilized jars, affix hot lids and rings to fingertip tight, and process 5 minutes from reboil in boiling water bath.

Makes about 6 cups. Now go out there and win some more ribbons!!! :-)

Elaine