Raspberry Freezer Jam
By: Sheri Wetherell
Published: Thursday, August 4, 2011 - 4:09pm

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