Ingredients

• 5 c. raspberries and juice
• 7 c. sugar
• 1 box powdered pectin

Directions

• Half-fill water-bath canner with hot water; place it on the stove and let it come to a boil while preparing jam.
• Crush the raspberries with a potato masher. Mix the raspberries and pectin and heat to boiling, stirring constantly.
• Add the sugar all at once and stir until dissolved. Continue stirring gently until the mixture comes to a full rolling boil that cannot be stirred down. Start timing for one minute and stir constantly while it continues to boil.
• Remove from heat. Skim any foam from the jam, and carefully ladle the jam into clean jars using a canning funnel. Fill jars to within 1/4 inch of the rim. Wipe the rim with a clean, damp cloth. Quickly apply the lid and fasten with a ring. Process for 10 minutes (when water begins to boil again, start timing) in a boiling-water bath.

Makes 8 servings.

Per (1-tablespoon) Serving: about 45 calories, 0 grams (g) of fat, 12 g carbohydrate,  0 g of fiber, and 0 mg sodium.