Ingredients:

• 2 quarts raspberries
• 1 tablespoon grated lemon peel
• 1 tablespoon lemon juice
• 1/3 cup water
• 1 package (14 ounces) powdered pectin
• 6 cups sugar

Directions:

1. Prepare home canning jars and lids according to manufacturer’s instructions.
2. Wash and drain raspberries.
3. Combine raspberries, lemon peel, lemon juice and water in a large saucepot.
4. Stir in pectin; bring to a full rolling boil over high heat, stirring frequently.
5. Add the sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.
6. Remove from heat; skim foam.
7. Carefully ladle jam into hot jars, leaving 1/4-inch head space; adjust caps.
8. Process 10 minutes in a boiling water bath canner.