Recipe - Red Raspberry Jam

3 cup Finely mashed or sieved red
raspberries
6 cup Sugar
1 pack Powdered pectin
1 cup Water

Combine berries and sugar. Let stand about 20 minutes, stirring
occasionally. Combine pectin and water in a small saucepan. Bring to a
boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir
3 minutes. Pour into can or freeze jars, leaving One half inch head space.
Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9
half pints.

Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar
from 6 cups to 5One half cups.

Grape Jam: Follow recipe for red raspberry jam, except seeds are separated
after heating Concord Grapes. Crush grapes. Simmer grapes without adding
water until grapes have softened. Put pulp through a colander or food mill
before measuring.

Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are
pitted and put through a food chopper or blender before measuring.

From: Ball Blue Book Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini