Raspberry Freezer Jam
Source of Recipe
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Recipe Introduction
Liquid Pectin
List of Ingredients
2 cups (500 ml) crushed raspberries, about 2-3 pints (500-750 ml)
4 cups (1000 ml) granulated sugar
1 pouch (85 ml) BERNARDIN Liquid Pectin
Recipe
Wash and rinse 4-250 ml mason jars.
Wash, thoroughly drain and crush raspberries, one layer at a time. Sieve part of pulp to remove seeds, if desired.
Measure 2 cups (500 ml) prepared raspberries and sugar into a large bowl. Mix well; let stand 10 minutes.
Stir in Liquid Pectin. Continue stirring 3 minutes.
Ladle jam into a clean 250 ml mason jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Cover tightly with a BERNARDIN Storage Lid or 2-piece SNAP Lid. Repeat for remaining jam.
Let stand in refrigerator until set. Freeze within 24 hours for long term storage.
Store in freezer up to 1 year or in refrigerator up to 3 weeks.
Makes about 4-250 ml jars
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