Raspberry Lemon Freezer Jam

This is our family's favorite jam. The recipe is from the Certo liquid fruit pectin package. When I started making this jam 15 years ago, the recipe called for lemon zest. I notice it isn't included in the current recipe insert, but lemon zest is the secret delicious ingredient--don't omit it!

2 C crushed raspberries (about 2 pts.)

1 tsp lemon zest, minced

2 T fresh lemon juice

4 C sugar

1 pouch Certo (liquid fruit pectin)

Crush raspberries one cup at a time, using a potato masher for best results. Measure exact amount of prepared fruit into a large bowl. Measure exact amount of sugar into a separate bowl.

Stir sugar into raspberries. Mix well. Let stand 10 minutes; stir occasionally. In a separate small bowl, stir pectin into lemon juice.

Stir lemon zest into raspberry/sugar mixture, then stir in pectin/lemon juice. Stir constantly until sugar is completely dissolved and no longer grainy (about three minutes). Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.

Let stand at room temperature 24 hours until set. Refrigerate up to three weeks. Otherwise, store in freezer for up to one year. Thaw in the refrigerator.