Two Bags of Frozen Raspberries
3 or 4 Plums, Peaches or Pears.
One box of Sure Jell Pectin
6 Pint Jars (they come in packs of 12, so we can split them)
Lots of Sugar (but not too much, we are doing low-sugar jam)
One orange or lemon for juice and rind
Sure Jell $2.50
Jars (if halved) $4
Total: about $20
Put berries in a large pot and break them down. Cut up other fruit and add it and sugar. Once boiling, add pectin and lemon juice bring again to a boil. When the mixture has reached a "syrupy" consistency, and coats a metal spoon, then it is ready to be canned. Pour (Carefully!) into the sanitize jars till 1/4 inch from the rim. Wipe rims and put the lids that have been warmed in almost boiling water then tighten the ring to ALMOST completely shut, leave a little wiggle room. Put the jars into a boiling water bath till they are submerged, and leave for 25-30 min. Carefully- remove jars and tighten lids. When you hear popping, you know the lids are sealing correctly. Jam has a shelf life of 2 years, and if opened and refrigerated, 2 weeks.