Raspberry (Champagne) and Orange Jam

3 cups of crushed raspberries (about 6 pints)
1 cup champagne
1 cup chopped orange segments (skins removed)
1/4 cup fresh squeezed orange juice
2 tbsp. fresh squeezed lemon juice
2 tbsp. orange zest
1/4 tspn. butter
6 cups sugar
1 pectin pouch

Mix the crushed raspberries and champagne and let stand for 1-2 hours in the refrigerator. This process softens the raspberry seeds to make for a better jam.

In an 8 quart pan, mix the raspberry/champagne mixture, chopped oranges, orange juice, lemon juice, orange zest, butter and sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute (or until gelling point), remove the pan from the heat. Skim off any foam. 

To prevent floating fruit, allow the jam to cool 5 minutes before filling jars. Gently stir the jam to distribute the fruit. Ladle the jam into hot jars, leaving 1/4-inch headspace. Wipe the jars rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.