Raspberry Freezer Jam
Source of Recipe
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2 cups crushed raspberries, about 2-3 pints
4 cups granulated sugar
1 pouch Liquid Pectin
Wash and rinse 4 pint jars.
Wash, thoroughly drain and crush raspberries, one layer at a time. Sieve part of pulp to remove seeds, if desired.
Measure 2 cups 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 with lids. 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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