Raspberry Freezer Jam

1. 1

   Rinse clean plastic freezer jam containers and lids with boiling water. Dry thoroughly.

2. 2

   Crush raspberries thoroughly, one layer at a time. For seedless jam, press pulp through a sieve to remove seeds. Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

3. 3

   Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is almost dissolved and no longer grainy.

4. 4

   Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.

5. 5

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

No additional tips available.