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Raspberry Freezer Jam




Source of Recipe


www


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