Christine Ferber, Raspbery Confiture

2 1/4 pounds (1 kg) homegrown raspberries 3 3/4 cups (800g) granulated sugar Juice of one small lemon Combine the raspberries, sugar and lemon juice. Bring to a boil, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Return to a boil.

Linda Ziedrich, Acid Content in Fruit

Linda Ziedrich, Pectin in Fruit

3/4 sugar to every cup of fruit

low pectin fruits require 1/2 cup of sugar for every cup of fruit
high pectin fruits require up to 1 1/4 cups of sugar for every cup of fruit

jelly or jam should be cooked to 218 degrees F to 222 degree F