|1 1/2||cups granulated sugar|
|1||package (1.75 ounces) powdered pectin|
|6||cups (a little more than 1 quart) raspberries, rinsed, picked over, and drained|
|1/2||cup brown sugar|
|6||tablespoons lemon juice|
|1||teaspoon vanilla extract|
2. In a bowl, combine 1/4 cup of the granulated sugar with the pectin. Stir well.
3. In a large saucepan, combine raspberries, remaining 1 1/4 cups granulated sugar, brown sugar, and lemon juice. Let stand for 10 minutes or until the juices flow.
4. Add vanilla. Stir gently and bring the mixture to a boil slowly over medium heat.
5. Stir in the pectin mixture. Turn the heat to high and boil vigorously for a few minutes. If you have a candy thermometer, you can test to see if it has reached 200 or so degrees F. (This recipe originally said it had to reach 220, but I didn't get it that hot and it jelled just fine.)
6. Pour mixture into hot, sterilized jars, wiping down jar rims with a damp paper towel. Place lids onto jars and screw on bands, and place the jars in the canner, making sure the jars are covered by 1 to 2 inches of water.
7. Bring the water to a boil over high heat. Process the jars for 15 minutes.
8. With the jar lifter, lift the jars from the pot. Place them on a clean kitchen towel and listen for the sound of success: POP! Let stand for 12 to 24 hours or until completely cool.
9. Test the seal by pressing down the center of the lid with your finger; it should not move. If it didn't seal, you'll just have to eat that one right away.