3 cup finely mashed or sieved red raspberries
6 cup sugar
1 pkg powdered pectin
1 cup water

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.