|Note the consistent distribution of seeds|
1) 6 cups of raspberries* and 3 cups of sugar.
2) Mash 'em up and boil them hard for 5 minutes and soft for 20.
3) Seal them in a boiling water bath for 5 minutes.
It's a bit sour, tbh. Most raspberry jam recipes - and most berry recipes in general - are more on the order of 1 part berries to 1 part sugar. But this one boiled up just fine and gelled just fine** and it tastes really freaking good on a fresh Bisquick biscuit.
So now that we have passed proof of concept I'll probably can another 8 or 12 half-pints tomorrow. Because, yeah it's good. And because man cannot live on apple jelly alone, or so I've read.
* the original recipe calls for 5 cups of "perfectly ripe" raspberries and 2.5 cups of sugar, but whatevs. Canning is a rather forgiving science so long as you don't double or triple the batch.
** Though one of the 4 half pints didn't seal I suspect that's on me and not on the recipe.