Posted 9/1/2010 10:30:29 AM
I strain half of the raspberry mixture before adding the pectin. It makes for less seeds in the final jam. Then I take the strained pulp, add a cup or two or water (depending on the amount of pulp), and heat it on the stove top to extract as much raspberry flavoring as possible. Strain the mixture and measure it--add cup for cup of sugar. Return to the heat and simmer until thickened and reduced: raspberry syrup! Stores great in the fridge for 3-4 weeks.