Raspberry & Apple Jam - cooking recipe

Ingredients

6 1/2 cups raspberries (6 1/2 cups mashed raspberry equals 12 pints or approximately 2 pounds)
2 1/2 cups apples (peeled and diced)
2 cups sugar
1/4 cup lemon juice
4 teaspoons dry pectin (follow directions on your Pectin box)

Preparation

Wash, remove stems, and mash berries.
Dice apples into tiny pieces - you can leave skins on, but I peel them.
Place apples and lemon juice in large pan on medium heat.
Cook apples for 5 minutes until soft.
Add mashed berries and cook until it boils, stirring a few times.
Let fruit boil for 2-3 minutes.
In separate bowl, combine sugar and pectin and stir together.
Add sugar/pectin mixture into boiling fruit and stir.
Boil (high boil) for 5 minutes.
Remove from heat and fill jars to 1/4\" of top. (Recipe makes nine 8oz. jars).
Wipe rims clean and screw on 2-piece lids.
Let jars cool. You will hear a \"pop\" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.