<http://schema.org/recipeInstructions>
" In 12-inch skillet, combine raspberries, lemon juice, pectin, and margarine. Heat to boiling on high, blending and mashing with potato masher or back of spoon; boil 1 minute. Stir in sugar; return to boiling. Boil jam 2 minutes longer, until syrupy, stirring occasionally. Remove from heat. Cool at room temperature 15 minutes. Pour jam into two clean 1/2-pint jars with tight-fitting lids. Cover and refrigerate until jam is set and cold, about 8 hours. (Jam will thicken as it chills.) Keep jam refrigerated and use within 3 weeks."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a16404/raspberry-jam-recipe/>