Title: Reduced-Seed Raspberry Jam
Categories: Jam Canning
Yield: 8 Half pints

8	pt	Raspberries; approximately
6	c	Sugar
2	tb	Lemon juice

Run the fresh berries through a sieve, in batches. Most of the seeds will be removed, but not all (removing all the seeds from raspberry jam is just about impossible.) After each batch, take the seeds from the sieve and put them in a four-fold layer of cheesecloth, pressing them gently to yield as much juice as possible. Discard the seeds. Continue this process until you have eight cups of pulp and juice.

Put the pulp/juice mixture into a nonreactive saucepan. Stir in the sugar over medium heat and add the lemon juice. Stir until the sugar is completely dissolved.

Turn the heat up and bring to a boil. Boil for 20 to 25 minutes, until the temperature on an inserted candy thermometer reaches 104 C/220 F (jelly stage.) Stir occasionally during heating, especially toward the end when the jam is thickening up, to prevent scorching.

When the jam has reached setting temperature, turn off the heat and skim any foam. Allow the jam to sit for ten minutes, then ladle it off into hot jars and process 10 minutes in a boiling water bath to seal.

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