Raspberry Jam

• 4 ½ lb. (2 kg) fresh ripe raspberries
• 10 ½ cups (4 ½

Wash and quickly drain the raspberries. Remove any remaining stems. Place the raspberries in a preserving pan with the sugar and water and bring to a boil, stirring gently. Boil for 30 minutes or until the jam coats a spoon and beads (see note). When done, remove the jam from the heat and ladle into clean jars. Allow to cool completely before covering the