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posted: 6/18/2013 6:00 AM

Raspberry Jam

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  • Trudy Van Slooten enjoys making fresh jam. She recommends topping jars of peach and strawberry jam with paraffin wax.

       Trudy Van Slooten enjoys making fresh jam. She recommends topping jars of peach and strawberry jam with paraffin wax.
    Bev Horne | Staff Photographer

 

5 cups fresh raspberries

1 package (1.75 ounces) Sure-Jell

7 cups sugar

Rinse the raspberries and put them in a large soup pot. Stir in the Sure-Jell and bring to a boil; cook for 1 minute.

Add the sugar and bring to a second boil for 1 minute.

Transfer jam to small (6-8 ounce) jars that have been washed/sterilized in your dishwasher. Seal tight.

Makes four to five jars.

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