Well...turns out the family jam recipe that I hold dear to my heart actually just comes from the back of the Certo liquid pectin package!! This recipe is definitely not vegan - and by the looks of the ingredients, isn't the healthiest either. HOWEVER, no one actually ever eats a whole jar of jam in one sitting, right? A couple teaspoons here and there never hurt anyone! My grandma is at the ripe age of 87 and has a teaspoon a day on her home made bun. A teaspoon a day, must keep the doctor away. Thats my motto. I have made jam before with the vegan pectin - also known as cellulose. Never really set well for me, was more of a syrup type jam. So if you're cool with that, then go ahead and read the back of that package and go from there - then let me know how it works out.
2 cups prepared fruit (buy about 2 pt. fully ripe red raspberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice
Properly sterilize all jars and lids.
Crush the raspberries with a masher about a cup at a time until you have exactly 2C crushed berries.
Add the sugar and stir. Let sit for 10 minutes and stir occasionally.
Stir in pectin and lemon juice and stir until all the sugar is dissolved.
Fill up jars 1/2" from the top. Wipe the rims of the jars and place lids on.
Leave sit overnight (my grandma says this is the most important) before placing in the freezer. These stay for a year (if they last that long) or take out the night before you intend to use them in the am. Enjoy!!