Raspberry Jam With Chambord - cooking recipe

Ingredients

3 1/4 cups raspberries, crushed (about 5 cups)
4 cups granulated sugar
3 tablespoons lemon juice
1 (6 ounce) envelope liquid fruit pectin
1/3 1/3 cup framboise liqueur or 1/3 cup raspberry liqueur

Preparation

Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.