 | Seedless Red Raspberry Jam6 12 oz. jars 30 minutes |
| • | 1 30 oz. jar The Perfect Purée Red Raspberry Puree, thawed |
| • | 6 1/2 cups granulated sugar |
| • | 1/2 tsp. butter |
| • | 1 3-oz.packet liquid pectin |
| Method: | |
| 1. | In a large saucepot stir together Raspberry Puree, sugar, and butter. Bring mixture to a rolling boil over high heat, stirring constantly. |
| 2. | Add pectin; return mixture to a rolling boil. Stir constantly for 1 minute. |
| 3. | Pour jam into hot sterilized jars and seal immediately with paraffin or use standard metal lids with rings. |