Raspberry freezer jam

7 cups

Ingredients

Quantity Ingredient
3 cups Raspberries, cleaned & picked over
5¼ cup Sugar
2 tablespoons Lemon juice
1 pack Sure Jell fruit pectin
¾ cup Water

Directions

Put the raspberries into a large bowl and crush the fruit lightly with a fork or potato masher. Add the sugar and lemon juice. Set aside to allow the sugar to dissolve with the fruit for 10 minutes.

Place the Sure Jell and water in a small saucepan and bring to a boil, stirring constantly. Boil for 1 minute, stirring all the time. The mixture will turn clear.

Pour over the fruit mixture and stir well for about 3 minutes.

Immediately spoon into clean clear plastic containers, leaving about ½-inch of space at the top to allow for expansion in the freezer.

Seal with lids and let stand at room temperature for 24 hours.

Freeze for up to 1 year. May be refrigerated for up to 1 month.

** Dallas Morning News -- Food section - 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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