Raspberry Jam

From the Sure Jell Pectin package

Makes about 9 half pints.

5 c. crushed berries or pulp (Crush about 4 pints. Sieve half of the pulp to remove seeds if desired or strain pulp for seedless)
7 c. sugar
1 pkg. Sure Jell pectin

Wash jars and rings in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Prepare berries. Measure exact amount of prepared fruit into 6-8 quart sauce pot. Measure exact amount of sugar into a separate bowl. Stir 1 box pectin into fruit in sauce pot. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids and rings. Screw bands tightly. Invert for 5 minutes then turn back over. Let stand 24 hours at room temperature. Check seal. Any that spring back, refrigerate immediately. Store unopened jars in a cool, dry, dark place up to one year. Refrigerate opened jam up to 3 weeks.