Freezer jam is easy and takes under
1/2 hour if you know what you are doing.
See instructions below:
What You Need
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Great garden! I love raspberry jam!
Gorgeous photos! I want jam...bring me jam. I'll give you toast. Lots of love and kisses, more later.
i heart jam!!!!!
i love raspberries... i'll have to try this, thanks Jules, love the garden :)
Just started blogging and clicked my way over to your page. Love it! But what really zinged me is this recipe for freezer jam. My friend just gave me a jar and as my 7 yr old son said "it's heaven with jam". Now I'm going to really get creative and not just blog but try and make jam. Thanks for all the inspiration!
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