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Method Prep:10min › Cook:20min › Ready in:30min
Place the raspberries into a large, heavy saucepan and crush them with a potato masher.
Add the sugar and pectin and heat very slowly, stirring all the time until every grain of sugar has dissolved. Add the butter, increase the heat, bring to a full rolling boil and boil for exactly 4 minutes. Remove from the heat, cool for 1 minute, then place in jam jars and cover immediately.