Raspberry Jam - cooking recipe

Ingredients

4 cups frozen raspberries, thawed
2 tbsp lemon juice
5 tsp pectin
2 1/2 cups sugar, warmed

Preparation

Place raspberries in a large heavy-based saucepan. Add lemon juice and 2 tbsp water. Bring to a boil over moderately high heat. Reduce heat to low and simmer, stirring occasionally, for 5 mins or until berries are soft.
Combine pectin and sugar. Stir sugar mixture into berry mixture. Cook and stir 2 mins or until sugar dissolves.
Increase heat to medium. Bring to a boil. Boil, uncovered, without stirring for 5 mins or until jam gels when tested.
Remove pan from heat. Stand for 5 mins or until bubbles subside. Spoon hot jam into hot sterilized jars and seal while jars are hot. Invert for 2 mins. Turn upright and cool to room temperature.