Raspberry Freezer Jam
Servings 6 (1/2 cup jars)
Equipment
- 6 Freezer jam containers with lids
Ingredients
- 4 cups combination of fresh raspberries and puree, from 6 cups of fresh raspberries
- 3½ cups of sugar exact amount
- 1 packet of Sure Jell less sugar needed Premium Fruit Pectin
- 1 cup of water
Instructions
- Wash the raspberries. Remove half to a thin wire strainer, and mash the berries into a bowl, this will remove the seeds and produce a raspberry puree.
- Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
- Add exactly 3½ cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring mixture to a boil on medium-high heat, stirring constantly.
- Boil and stir for 1 minute. Remove from heat.
- Quickly stir the 4 cups of mashed raspberry puree and the whole raspberries, into the hot sugar mixture; stir until thoroughly mixed.
- Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set.
- Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
- Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectins call for different amounts of sugar and fruit.