I have wanted to try my hand at canning but I can’t quite get my head wrapped around where I will store the huge canning pot you need. So I decided to try the next best thing….Freezer Jam. This jam requires no cooking & no jar boiling so it is much easier, safer & less time consuming.
- 3 cups crushed raspberries
- 5 1/2 cups sugar
- 2 oz pkg pectin crystals
- 3/4 cup water
- One half of the raspberry pulp may be sieved to remove seeds if desired. Crush raspberries iwth a potato masher. Add sugar to crushed raspberries and mix thoroughly. Let stand 10-15 minutes.
- In small saucepan combine pectin crystals and water. Bring to a boil. Cook and stir for 1 minute. Combine with fruit mixture and stir a least three minutes. Ladle into containers and cover tightly with lids. Let stand at room temperature 24 hours. Store in freezer for up to one year. Yields 4 1/2 cups
This jam is REALLY sweet. It's yummy but next time I would definitely cut back on the sugar. I actually started to do that on this batch but then I started reading the paper from the pectin box & it had about 3 different warnings that cutting back on a recipe's sugar content could make it not gel. There are also specific pectin types that require less sugar. I might give one of these a go next time as well. Oh yeah, and don't do what I did & buy 500 mL (2 cup) jars. Unless you have a house full of crazy jam eaters, the jar will be too big.
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 40 Sodium: 25mg Carbohydrates: 11g Fiber: 1g