No-cook red raspberry freezer jam

1 servings

Ingredients

Quantity Ingredient
2 quarts Fresh red raspberries
(3-1/4 cups pulp)
¼ cup Lemon juice
1 pack Liquid pectin -- 3 ounces
1 cup Light corn syrup
4½ cup White sugar

Directions

Wash and mash the berries. In a 4-qt. saucepan, measure 3-¼ cups pulp; add lemon juice. Slowly stir in pectin: mix thoroughly. Set aside for 30 minutes, stirring frequently to allow the pectin to dissolve. Add syrup; mix well. Add sugar gradually, stirring well to dissolve completely. Warm mixture to 100 deg., using a candy thermometer to confirm temperature. Let set for 10-15 minutes; stir occasionally to keep fruit equally dispersed. Pour into jars or freezer containers and seal. Store in refrigerafor for up to 1 month or in freezer for up to 1 year. Yield: 7 jars, 8 ounces each Recipe By : Country Woman

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