Freezer raspberry jam

6 servings

Ingredients

Quantity Ingredient
1 quart Fully ripened red raspberries
4 cups Sugar
3 ounces Fruit pectin (1/2 bottle)
2 tablespoons Lemon juice
4 Freezer containers with lids (8 ounces each)

Directions

1. Crush the raspberries with a slotted spoon, one layer at a time.

If desired, press half of the berries through a strainer to remove the seeds. In a large bowl, measure 2 cups of the crushed fruit; stir in the sugar until most of the sugar is dissolved. Let stand for 10 minutes. 2. In a small bowl, stir the pectin with the lemon juice until the mixture thickens; combine with the fruit mixture. Stir for about 3 minutes to blend well. 3. Ladle the mixture into the containers, leaving ½-inch headspace; cover with the lids. Let stand at room temperature for 24 hours or until set. Freeze. NOTE: For use within 3 weeks, store in the refrigerator.

[Raspberry Recipes from Larriland Farms, Lisbon, MD]

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