Seedless Raspberry Jam Recipe

In large bowl, crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot. Over low heat, cook raspberries until soft. Remove from heat and strain through a fine-meshed sieve to remove seeds. Add raspberry juice back to 6-quart pan and add lemon juice and pectin; stir well. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly add sugar, continue stirring and return to a full boil. Boil rapidly for 1 minute, stirring constantly. Remove from heat; skim.

Ladle into hot, sterilized, canning jars leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 5 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.) Store in a cool dark place. *To sterilized jars bathe them in hot water before using.

Makes 6 half-pints.