Saturday, July 7, 2012
I used a flat and a half of raspberries (picked by someone else) for this freezer jam – and had one pint extra to eat! Below is the recipe I used. I usually make the low-sugar option but bought the wrong pectin. You can’t adjust amounts in this recipe or something really bad will happen.
Printable recipe here
2 cups crushed raspberries (I don’t take out any of the seeds)
4 cups sugar
2 Tbl fresh lemon juice
1 envelope liquid pectin
Mix berries and sugar and let stand for 10 minutes. Add lemon juice and pectin, stirring for 2-3 minutes. Pour into clean and dry containers. Seal with lids and let stand at room temperature for 24 hours. Freeze all except one to store in your refrigerator ready for your toast in the morning or your vanilla bean ice cream at night!