30 Minutes to Homemade SURE.JELL Raspberry Freezer Jam

1. 1

   Rinse clean plastic containers and lids with boiling water.

2. 2

   Dry thoroughly.

3. 3

   Crush raspberries thoroughly, one layer at a time.

4. 4

   Press half the pulp through sieve to remove seeds, if desired.

5. 5

   Measure exactly 3 cups crushed raspberries into large bowl.

6. 6

   Stir in sugar.

7. 7

   Let stand 10 min., stirring occasionally.

8. 8

   Mix water and pectin in small saucepan.

9. 9

   Bring to boil on high heat, stirring constantly.

10. 10

    Continue boiling and stirring 1 min.

11. 11

    Add to fruit mixture; stir 3 min.

12. 12

    or until sugar is almost dissolved and no longer grainy.

13. 13

    (A few sugar crystals may remain.)

14. 14

    Fill all containers immediately to within 1/2 inch of tops.

15. 15

    Wipe off top edges of containers; immediately cover with lids.

16. 16

    Let stand at room temperature 24 hours.

17. 17

    Jam is now ready to use.

18. 18

    Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

19. 19

    If frozen, thaw in refrigerator before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.