4 medium lemons
1 1/4 cups water
1/8 teaspoon baking soda
1 cinnamon stick
3 cups fresh or frozen raspberries -
crushed
7 cups sugar
1 (3 ounce) package
liquid fruit pectin 
Grate the lemon peels and place them
in a medium saucepan. Trim the white
inner pith from the lemons and peels and
discard it.
Cut the lemons in halves and
remove the seeds.
Chop pulp; set aside.
Add water, baking soda and cinnamon
to saucepan; bring to boil. Reduce heat;
cover and simmer for 20 minutes.
Add lemon pulp; return to a boil.
Reduce heat; simmer, uncovered, for 10
minutes.
Remove cinnamon.
In a large kettle, combine the
raspberries, sugar and lemon mixture;
bring to a full rolling boil, stirring
continuously.
Boil for about 2 minutes. Quickly
stir in
Fruit Jell Pectin; return to a full rolling
boil. Boil for about a minute, stirring
constantly.
Remove from the heat; skim off
any foam. Pour hot into hot jars,
leaving 1/4-in. headspace.
Adjust caps. Process for 10 minutes
in a boiling water bath{1}.
|
.
