Start with about 4 pints of fresh Oregon raspberries, putting them into the food processor and pulse to grind the fruit into a pulpy mix. This should yield about 3 cups of pulp

Add 2 tablespoons of powdered pectin. I also add about 1/2 t of butter to help keep the foam down. Over medium heat, bring this mixture to a boil that can not be stirred down.

Add 3 1/3 cups of castor sugar and stir well to dissolve. Bring the mixture back up to a boil for 1 minute and remove from the heat.

Spoon into sterile jars – mine are ~1/2 pint. Add the gaskets, lids and clamps and place into a steam canner (use whatever canner type you feel will be safe). Once steam is vigorously venting from the canner, set the time for 12 minutes. Cool for 20-30 minutes with the lid on the remove it and the jars to a towel on the counter to cool.

Store the jam with the clamps removed.