3 1/4 cups crushed berries
1/4 cup lemon juice
1, 2-ounce package pectin (MCP brand preferably)
1 cup light corn syrup
4 1/2 cups sugar
*Wash and rinse plastic storage containers so they are ready to be filled.
*Prepare fruit: wash raspberries in cold water. Crush clean berries with a potato masher or pulse in a food processor (do NOT puree. There should be little bits of fruit still in the jam.) Measure exact amount of crushed berries into a large pot.
*Add lemon juice and stir.
*Gradually stir pectin into fruit. Mix thoroughly. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
*Pour corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
*Stir in sugar gradually. After mixing in sugar, put the pan on lowest stove heat setting and stir, making sure all the sugar is dissolved. You don't want the jam to get too warm. Stir constantly until sugar is completely dissolved and no longer grainy.
*Pour into prepared containers leaving 1/2" space at top for expansion during freezing. Let stand at room temperature for 24 hours until set.
*Store in refrigerator for up to 3 weeks or freeze for up to 1 year.
NOTES FROM MOM: Costco gets raspberries from Mexico in April that come in 12-oz. clam shells. To make 6 batches of jam, you need:
-14, 12-oz clamshells of fresh berries
-6 boxes of pectin
-27 cups of sugar
-6 cups Karo syrup
-1 1/2 cups lemon juice
Two 12-oz clamshells makes approximately 3 cups of crushed berries.
A single recipe yields approximately 8 cups of finished jam (or 4, 2-cup storage containers).
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