Raspberry Jam

1. Sterilize glass jam jars & lids in boiling water

2. Measure EXACTLY 4 cups of crushed raspberries and EXACTLY 6 ½ cups of sugar into separate containers initially to be safe. Mix berries and sugar. Heat mixture on high until it reaches a full rolling boil stirring constantly.

3. Pour contents of one CERTO 3 oz. pouch into the boiling mixture. Bring to a full rolling boil again while stirring (mixture should be frothing). Boil for 1 minute stirring constantly then remove from heat. DON'T OVERCOOK

4. Skim foam on top then fill jars to within 1/8 inch of top and screw on lids. Invert jars for 5 minutes then turn upright. Jars may be stored at room temperature now. The natural acids in raspberries will prevent formation of molds. This recipe makes 7 cups of finished jam.

5. If your jam fails to gel (this happens occasionally) consider using this mixture as an excellent syrup for pancakes or waffles. Just reheat and use just a small amount of cornstarch (a tablespoon or so) to thicken as needed.