Raspberry Jam

2 quarts raspberries, washed and drained

1/3 cup water
1 teaspoon lemon juice
1 tablespoon grated lemon peel
1 package pectin
6 cups sugar

Combine raspberries, water, lemon juice, lemon peel, and pectin in a large pan. 

Bring to a rolling boil over high heat, stirring frequently.  

Add sugar, return to a boil. Boil hard for 1 minute. 

Remove from heat and let set 5 minutes.  

Spoon off any foam that may be on top. 

Ladle into sterilized jars and process in a hot water bath for 10 minutes. 

Yield: 5 half-pints.