How To Time: Raspberry Jam

Some of the raspberries are ripening! I am so excited. The best thing to do with raspberries (in my never to be humble opinion) is to make freezer jam to enjoy on the cold winter mornings on hot toast.

Freezer jam is easy and takes under
1/2 hour if you know what you are doing.
See instructions below:

flowers in pic from here

Prep Time:

30 min

Total Time:

24 hr 30 min

Makes:

About 5 (1-cup) containers or 80 servings, ...

What You Need

2 cups prepared fruit (buy about 2 pt. fully ripe red raspberries)

4 cups sugar, measured into separate bowl

1 pouch CERTO Fruit Pectin

2 Tbsp. fresh lemon juice

Make It

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.

While I am working on this quick project I have left the sprouts out in the garden to pull weeds - oh the weeds are plentiful as the complaints (about weeding).