Raspberry Freezer Jam
Ingredients
6 cups ripe red raspberries
5-1/4 cups sugar, divided
3/4 cup water
1 box Sure Jell Fruit Pectin
Preparation
1
Rinse clean plastic freezer jam containers and lids with boiling water. Dry thoroughly.
2
Crush raspberries thoroughly, one layer at a time. For seedless jam, press pulp through a sieve to remove seeds. Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
3
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is almost dissolved and no longer grainy.
4
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.
5
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
6
Tools
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Yield:
7 1-cup containers
Added:
Thursday, August 4, 2011 - 4:09pm
