RASPBERRY JAM
5 cups Raspberries
7 cups cane sugar
1 Sure Jell Pectin

1. Measure sugar and keep ready. Mix pectin with fruit, and bring to a boil using medium-high heat in a heavy bottom saucepan. 
2. At once add sugar. Bring to a full boil (that cannot be stirred down).  Boil hard for one minute.  Remove from heat and skim for 5 minutes. This helps prevent floating fruit.
3. Put quickly into jars leaving 1/4-inch headspace. Clean rim and seal with rings. Tighten rings.
4. Water bath in boiling water for 10 minutes. Remove and set on newspaper to cool. It should set in 24 hours. Next day remove rings and wash jars. Store with rings off.  Makes about 8 cups jam

Note: You can remove some of the seeds by putting fruit through a fine wire sieve before cooking.