Instructions: Grate peel from lemons and place in a medium saucepan. Trim white pith from lemons and discard. Cut lemons in half and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to a boil.

Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to boil.

Reduce heat; simmer, uncovered for 10 minutes. Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour into hot jars, leaving 1/4 in. headspace.

Adjust caps. Process for 10 minutes in a boiling-water bath.

Yield: 8
half-pints.

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