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6 cups (1.5 L) raspberries, closely packed 6 cups (1.5 L) sugar, warmed
Place raspberries in a Dutch oven. Bring gently to a boil, mashing berries as they heat. Bring to a full rolling
boil, stirring constantly, and boil for 2 minutes. Add warmed sugar. Continue to stir and cook over high heat
until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Using
a rotary beater or lowest speed of an electric mixer, beat for 4 minutes. Pour into hot sterilized jars, leaving
1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling
water bath for 10 minutes. Makes about 5 cups (1.25 L).
Place raspberries in a Dutch oven. Bring gently to a boil, mashing berries as they heat. Bring to a full rolling
boil, stirring constantly, and boil for 2 minutes. Add warmed sugar. Continue to stir and cook over high heat
until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Using
a rotary beater or lowest speed of an electric mixer, beat for 4 minutes. Pour into hot sterilized jars, leaving
1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling
water bath for 10 minutes. Makes about 5 cups (1.25 L).
