Sweet Raspberry Jam (Red or Black) Recipe

Mash raspberries in a medium saucepan, add raspberry juice, lemon juice, and pectin stirring until pectin is completely dissolved. Add butter and bring to a hard boil over high heat, stirring continually. Add sugar all at once and bring back to a hard boil. Boil for (2) minutes. Skim off foam using a metal spoon, if necessary. Ladle into very hot sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand to cool over night. Check seals and store in a cool dry place. Shelf life is one year and,

refrigerator life is six months.