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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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