This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe has been requested. It was developed by Purdue University and can be refrigerated or frozen.

Uncooked Red Raspberry Jam.

3 cups finely mashed or sieved red raspberries
6 cups sugar
1 package powdered pectin
1 cup water

Combine berries and sugar; let stand 20 minutes, stirring occasionally. Stir pectin into water, bring to boiling and boil rapidly for 1 minute, stirring constantly,. Remove from stove. Add berries and stir for about 2 minutes. Pour into jelly glasses. Cover and let stand at room temperature for 24 hours or until jellied. Seal with paraffin and store in freezer, or keep it several weeks in refrigerator. Makes 9 glasses.

To use liquid pectin, omit powdered pectin and water. Use one half bottle liquid pectin (1/2 cup). No boiling necessary.