Wednesday, July 24, 2013

Raspberry Freezer Jam

Because of the interest, I decided to do a quick post of the recipe for the raspberry freezer jam.  Its the same as if you were using blueberries, the only difference is that I omitted the lemon juice and zest in this one. 

4 cups crushed raspberries* (do not puree)(red and/or black)
1 1/2 cups granulated sugar
3 pkgs. No Cook Freezer Jam Pectin from Ball

Wash and rinse containers.
Place prepared fruit in a large mixing bowl.
Gently stir in sugar and allow to stand for 15 minutes.
Slowly sprinkle pectin a little at a time onto fruit mixture while stirring for 3 minutes.
Allow to stand for 5 minutes.
Gently stir again for 1 minute.
Pour jam into jars, leaving 1 inch head space. Seal tightly.
Jam is ready to eat. No standing time is required.
Store in refrigerator and use within 6 weeks or store in freezer for up to one year.
Yield is about 5 1/2 half pint canning jars.

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