Raspberry Freezer Jam

 By Elizabeth at OhioThoughts Blog

Ingredients

3 cups crushed Raspberries

(About 6 cups fresh red raspberries or

7 – 6oz packages from the grocery store)

5 ¼ cups pure cane sugar

¾ cup water

1 box Sure-Jell Fruit Pectin

Directions:

Wash, rinse and sterilize containers and lids.

Small plastic freezer containers are fine,

but I prefer Ball half pints glass jars.

Gently wash raspberries.

 In a large bowl, crush raspberries thoroughly, one cup at a time, using a potato masher.

You can use a food processor but be very careful not to over process the berries or chop too fine.  Do Not Puree.  Jam should have bits of fruit!

If desired, press half of fruit pulp through a sieve to remove seeds.

Measure exactly 3 cups crushed raspberries into large bowl.  Measure exact amount of sugar into a separate bowl.  Do not reduce the amount of sugar as it may result in set failure.

Stir sugar into raspberries. Mix well. Let stand 10 min., stirring occasionally.

 Meanwhile, mix water and pectin in a small saucepan. Pectin may start out lumpy, but that’s OK.

Bring to boil on medium high heat, stirring constantly. Continue boiling for 1 minute, stirring constantly.

Add pectin into fruit mixture; stirring until sugar is dissolved and no longer grainy, approximately 3 minutes.  (A few sugar crystals may remain.)

 Pour jam into sterilized containers, leaving 1/2 inch of headspace at the top of the jars or containers for expansion during freezing. Wipe rims of containers and put on lids. Let stand at room temperature 24 hours until completely set. Jam is ready!  Freeze containers up to 1 year.  To use, just thaw.  Store thawed jam in refrigerator up to 3 weeks.  

*See more recipes and DIY projects from Elizabeth at OhioThoughtsblog.blogspot.com