12 c  Raspberries (6 pints)
3 c  Sugar
1 1/3 c  Homemade pectin
2 tb Fresh lemon juice

Pick over the raspberries for any leaves or unusable fruit. There should be
3 packed quarts. Combine with the sugar in a large bowl and let stand at
room temperature for 6 hours or overnight in the refrigerator. Stir
occasionally. Stir together the raspberry mixture, pectin, and lemon juice
in a large shallow nonreactive preserving pan and place over high heat.
Bring to a full boil, skimm off foam, then lower heat to medium. Stir often
so the bottom does not burn. When the jam is sufficiently thickened, the
bubbles on top will become smaller and the jam will look like bubbling tar.
This takes approximately 20 minutes, depending on the size of the pan. If
the jam is still too liquid, continue cooking for 5 minutes more and test
again. Turn off the heat and remove a tablespoon of jam to a small plate to
test.
Chill in the freezer for 5 minutes. If the jam is the consistency
desired, turn the heat to low while ladling the jam into hot sterilized
jars. Wipe rims clean with a damp towel. Seal with new lids and metal
rings. Process in a hot-water bath for 5 minutes. Remove, cool, check
seals, label, and store.