Categories: Fruits, Preserves 
      Yield: 1 servings 
  
     12 c  Raspberries (6 pints) 
      3 c  Sugar 
  1 1/3 c  Homemade pectin 
      2 tb Fresh lemon juice 
  
  Pick over the raspberries for any leaves or unusable fruit.  There should 
  be 3 packed quarts.  Combine with the sugar in a large bowl and let stand 
  at room temperature for 6 hours or overnight in the refrigerator.  Stir 
  occasionally. Stir together the raspberry mixture, pectin, and lemon juice 
  in a large shallow nonreactive preserving pan and place over high heat. 
  Bring to a full boil, skimm off foam, then lower heat to medium. Stir often 
  so the bottom does not burn. When the jam is sufficiently thickened, the 
  bubbles on top will become smaller and the jam will look like bubbling tar. 
  This takes approximately 20 minutes, depending on the size of the pan. If 
  the jam is still too liquid, continue cooking for 5 minutes more and test 
  again. Turn off the heat and remove a tablespoon of jam to a small plate to 
  test. 
   Chill in the freezer for 5 minutes.  If the jam is the consistency 
  desired, turn the heat to low while ladling the jam into hot sterilized 
  jars.  Wipe rims clean with a damp towel.  Seal with new lids and metal 
  rings.  Process in a hot-water bath for 5 minutes.  Remove, cool, check 
  seals, label, and store.