Raspberry Jam With Chambord

I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard.

• Ready In: 30 mins
• Yields: 6 cups

Ingredients

• 3 1⁄4 cups raspberries, crushed (about 5 cups)
• 4  cups granulated sugar
• 3  tablespoons lemon juice
• 1 (6 ounce) envelope  liquid fruit pectin
• 1⁄3 cup Chambord raspberry liquor or 1⁄3 cup framboise liqueur or 1⁄3 cup  raspberry liqueur

Directions

1. Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
2. Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.