Raspberry Pie Filling

I was really wanting to try this...I found the berries hard to fold in without doing a lot of crushing...so take it easy. Original recipe here.

Makes 4 pints

1 1/2 cups granulated sugar
2/3 cup Clear Jel
2 tablespoons lemon juice
7 cups raspberries

Directions
Prepare canner, lids and bands.

In a large saucepan, combine sugar and ClearJel. Whisk in water. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat.

Ladle hot pie filling into hot jars, leaving 1 in headspace. Remove air bubbles. Wipe rim and put lid and bands on.

Place jars in canner, and bring to boil and process 30 minutes.