3 c. finely mashed or sieved ripe red raspberries
6 c. sugar
1 pkg. powdered fruit pectin
1 c. water

Combine berries and sugar. Let stand at room temperature about 20 minutes, stirring occasionally. Boil pectin and water rapidly for 1 minute, stirring. Remove from heat. Add fruit and stir about 2 minutes.

Pour into containers; cover. Let stand at room temperature 24 hours. If jam does not set, refrigerate until it does. Store in freezer. Makes about 8 to 9 half pints.

VARIATIONS:

BLACKBERRY JAM: Substitute fully ripe blackberries for red raspberries but reduce sugar from 6 cups to 5 1/2 cups.

CONCORD GRAPE JAM: Heat fully ripe stemmed grapes without adding water to break skins and soften grapes. Put through food mill or colander to remove seeds. Measure pulp and substitute for raspberries.

TART PLUM JAM: Pit fully ripe tart plums and put through food chopper or blender. Measure and substitute for raspberries.