Freezer Raspberry Jam Recipe
Ingredients
| 4 8-ounce freezer-safe, dishwasher-safe containers or jelly glasses with tight-fitting lids | ||
| 2 pints fully ripe red raspberries | ||
| Sugar | 4 Cup (16 tbs) | |
| 1/2 6-ounce package liquid fruit pectin | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Prepare containers and lids for freezer jams
2. With potato masher or slotted spoon, thoroughly crush raspberries. If you like, press half of crushed berries through strainer to remove some seeds. Into large bowl, measure 2 cups fruit. With rubber spatula, stir sugar into raspberry mixture until thoroughly mixed; let stand 10 minutes.
3. In small bowl, mix fruit pectin and lemon juice. Stir pectin mixture into fruit mixture; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into containers to 1/2 inch from top; cover containers with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
2. With potato masher or slotted spoon, thoroughly crush raspberries. If you like, press half of crushed berries through strainer to remove some seeds. Into large bowl, measure 2 cups fruit. With rubber spatula, stir sugar into raspberry mixture until thoroughly mixed; let stand 10 minutes.
3. In small bowl, mix fruit pectin and lemon juice. Stir pectin mixture into fruit mixture; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into containers to 1/2 inch from top; cover containers with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
Chef
