A simple homemade strawberry rhubarb jam with rich sweet and tart flavor perfect for everyday use.

Scale

5 cups crushed fresh raspberries

7 cups granulated sugar

1 packet Sure-Jell fruit pectin

2 tbsp lemon juice

1/2 tsp butter

1. Wash and prepare jars, lids, and bands

2. Crush raspberries until smooth

3. Combine raspberries, pectin, and lemon juice; bring to boil

4. Add sugar and boil for one minute

5. Skim foam and ladle into jars

6. Process in water bath canner

7. Cool for 24 hours and store

Use fresh fruit for best flavor

Stir continuously while cooking

Store in a cool dark place