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Blue Book Raspberry Jam
2 quarts washed raspberries -- drained
1/3 cup water
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 package powdered pectin
6 cups sugar
Combine raspberries, water, lemon juice, lemon peel and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring frequently. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
Pour hot into sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
This recipe yields about 5 half-pints.
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