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| 3 Tasse | Finely mashed or sieved red raspberries |
| 6 Tasse | sugar |
| 1 Packung | Powdered pectin |
| 1 Tasse | water |
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Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9 half pints.
Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-1/2 cups.
Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes. Crush grapes. Simmer grapes without adding water until grapes have softened. Put pulp through a colander or food mill before measuring.
Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring.
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