Please halve this recipe if you find it too large. You will also have to cut down on the cooking time to about 30 minutes, but please use the cold plate test for testing the thickness of the jam.
Yield: 10 – 1 cup jars
Cooking time: 65-75 minutes
16 cups fresh raspberries
1/2 cup lemon juice
7 cups of sugar
1. Sterilize the jars. I use the dishwasher method for sterilizing the jars and sterilizing them again once filled with jam and sealed.
2. Put all the ingredients in a large heavy pot. Mix well and bring up to a simmer, mixing frequently.
3. Continue simmering and frequently mixing the raspberry mixture for about 60 minutes more using the cold plate test for testing the viscosity of the jam.
4. When the jam is the thickness you like, pour the hot jam(needs to be hot)into the sterilized canning jars. I use a 8 cup measuring cup to pour the jam into each jar. It will splash a little so be careful. Pour the jam to 1/4 inch from the top of the jar. Wipe off the the edges of each jar with a clean paper towel. Fasten lids securely. Sterilize the filled jars with the method of your choice. Let the jars cool to room temperature and then place in a cool place away from light for up to a year. If you are unsure the jars achieved a proper seal, keep them in the refrigerator, they will keep for a year.