Raspberry Pie Filling - cooking recipe

Ingredients

1 3/4 cups granulated sugar
2/3 cup pectin, see note
2 cups water, cool
2 tablespoons lemon juice
7 cups raspberries

Preparation

*Note, recipe calls for Clearjel-red and blue food coloring optional.
Prepare canner, jars and lids.
In a large stainless saucepan combine sugar and Clearjel.
Whisk in water.
Add blue and red food coloring if using, a few drops at a time to achieve desired color.
Bring to a boil over medium high heat, stirring constantly.
Add lemon juice.
Return to a boil and cook for 1 minute.
Reduce heat to low quickly folding in raspberries.
Return to a boil over medium high heat stirring frequently.
Once boil is achieved remove from heat.
Ladle filling into clean hot jars leaving 1 inch headspace.
Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
Repeat.
Place jar in canner and cover.
Bring to a boil and process for 30 minutes.
Turn off canner, remove lid and let jars stand in canner 5 minutes.
Remove jars, let cool then store.