1Wash raspberries in running water and crush them thoroughly; then simmer covered for 10 minutes.
2Put the fruit in a jelly bag and extract all juice possible.
3Measure 4 cups of juice. If there is less than 4 cups, add water to make this measure.
4Place raspberry juice, sugar and lemon juice in a preserving kettle and cook over high heat until it boils, stirring constantly.
5Immediately stir in the pectin. Then bring to a full rolling boil and boil hard for one minute, stirring constantly.
6Remove from heat and skim off foam with a metal spoon.
7Ladle into hot, sterilized jars and seal immediately.
8Process jars according to directions
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