RASPBERRY FREEZER JAM RECIPES

Steps:

• Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
• Add crushed raspberries, stirring to combine.
• Continue stirring mixture for 3 minutes.
• Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
• Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

Steps:

• Have clean and dry food storage containers or jars ready and set aside.
• Use a dry measuring cup to measure out the exact amount of crushed fruit. Pour into a large bowl, set aside.
• Measure out the exact amount of sugar into a large saucepan or medium pot. Add pectin powder and whisk to blend. Stir in water.
• Bring mixture to a full boil over medium-high heat stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove pan from heat.
• Immediately stir in crushed raspberries and stir for 1 minute.
• Pour into prepared jars leaving at least ½-inch space at the top for the jam to expand once frozen. Cover with lids.
• Let rest at room temperature for 24 hours then transfer to freezer.
• Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in the refrigerator.