Easy Raspberry Jam

When I was a kid, my mom made me breakfast and it always included a slice of toast with raspberry or strawberry jam. Raspberries jam is so good on anything from toast to baked ham! This recipe works with blackberries, too.
~~~ Submitted by Lynne

Ingredients
2 cups fresh raspberries (makes 1.5 cup of mashed raspberries)
2 tbsp lemon juice
1/2 cup sugar
1 tbsp pectin

Tools
1/4 pt or 1/2 pt jars
Canning funnel (optional, just makes filling the jars a lot easier)
Deep pot or canner
Rack for bottom of canner so that the jars do not sit directly on the bottom
Jar lifter or metal tongs to put jars in to the canner and take them out.

Instructions

1) Fill the canner with enough water to cover the jars, and bring to a boil. Put the jars in the boiling water, then turn down to a simmer until ready to use.
2) Using a low speed blender or food processor, pulse the raspberries once or twice so that you're left with a chunky mixture. Alternatively, place the raspberries in a plastic bag and mash them.
3) Bring the raspberry mash, lemon juice and sugar to a rolling boil over high heat, stirring frequently.
4) Stir the pectin in all at once and continue to boil for 1 minute, stirring constantly.
5) Remove the pan from the heat and skim off any foam. Ladle the jam into the jars leaving 1/4 inch of headspace. Wipe the rims so that they are clean of any jam.
6) Dip the lids into the hot water for 10 seconds or so to soften the rubber, place the lids on the jars, and screw on the bands until they are finger tight
7) Place the jars in the canner and bring to a boil. Make sure there is at least an inch of water covering the jars. Boil for 10 minutes and remove the jars from the canner to cool.

NOTE: You should hear the lids seal with a "pop". Check the seals after 24 hours by unscrewing the bands and holding the jar by the seal. The jar should not come away from the seal. If any of the lids don't seal, the jam is still ok, but should be used up within 30 days. Otherwise, it should keep for up to 2 years.

Note 1: If you don't want the seeds in the jam, either use seedless raspberries or press them through a cheesecloth or sieve. But doing this will reduce the volume of raspberries, so it takes more raspberries to make the recipe.

Note 2: You may not have room for all the jam mash to fit in the jars. Just refrigerate what's left and use it within 7 days.