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Make your own raspberry jam! You’ll need: 3 cups mashed raspberries. 3 Tbsp fruit pectin. 2-3 1/3 cups white sugar. Non-aluminum pot. Canning jars, lids, and rings. Tips: The less sugar you add, the less firm the jam will set. If jam doesn’t set using the plate test, boil again for 1 minute and re-test. If water bath canning, leave 1/4 inch of headspace and process for 10 minutes. Don’t add hot jam to cold canning jars, they could break! Jam stores in fridge for about 6 months. Canned for about
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