Raspberries are one of the seediest of berries but also one of the
tastiest. Naturally occurring pectin in the berries generally assures a
good set when making jam. Raspberry jam is delicious used as a cake
filling, in tarts or spooned over plain yogurt. Makes 7 c. or 7 (8-
fluid-oz.) jars.Wash jars in hot soapy water and rinse. Place on a rack in the sink and
pour boiling water in and over each jar. Drain. Keep hot by transferring
clean jars to a cookie tray and placing in a 200-degree F oven.Prepare raspberries by removing any stems and caps. Place in a sink of
cold water and stir gently with your hands for 5seconds. Lift the
raspberries into a colander to drain.Measure the raspberries into a 6- or 8-qt. pot. Stir the sugar into the
fruit and mix well. Bring to a full rolling boil over high heat,
stirring constantly.
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