Raspberry Jam

Instructions

To prepare for water-bath canning:

1. Wash jars and lids in hot soapy water; rinse with warm water.
2. Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
4. Remove and drain jars and lids, one at a time, as needed for filling.

To make the jam:

1. In a medium saucepan, add all ingredients and heat on medium-high.
2. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Boil 1 minute, stirring constantly.
3. Remove from heat and skim off any foam.
4. Place in refrigerator to cool and solidify.
5. Once opened, store refrigerated and use within 2 weeks.