Sorry for the late post.
I have wanted to try my hand at canning but I can’t quite get my head wrapped around where I will store the huge canning pot you need. So I decided to try the next best thing….Freezer Jam. This jam requires no cooking & no jar boiling so it is much easier, safer & less time consuming.
BC Raspberry Freezer Jam
from bcraspberries.com
- 3 cups crushed raspberries
- 5 1/2 cups sugar
- 2 oz pkg pectin crystals
- 3/4 cup water
One half of the raspberry pulp may be sieved to remove seeds if desired. Crush raspberries iwth a potato masher. Add sugar to crushed raspberries and mix thoroughly. Let stand 10-15 minutes.
In small saucepan combine pectin crystals and water. Bring to a boil. Cook and stir for 1 minute. Combine with fruit mixture and stir a least three minutes. Ladle into containers and cover tightly with lids. Let stand at room temperature 24 hours. Store in freezer for up to one year. Yields 4 1/2 cups
Recipe Notes: This jam is REALLY sweet. It’s yummy but next time I would definitely cut back on the sugar. I actually started to do that on this batch but then I started reading the paper from the pectin box & it had about 3 different warnings that cutting back on a recipe’s sugar content could make it not gel. There are also specific pectin types that require less sugar. I might give one of these a go next time as well. Oh yeah, and don’t do what I did & buy 500 mL (2 cup) jars. Unless you have a house full of crazy jam eaters, the jar will be too big.
Don’t forget to check out what else is cooking this Wednesday over at Shan’s blog.
{ 2 comments… read them below or add one }
I’ve been toying with giving the whole canning thing a try. Mike’s Dad suggested freezer jam, which I’d never really heard of before. Thanks for the recipe Merry! I may give this a go.
I’ve been thinking about freezer jam, Merry, and this looks just up my alley. I agree that I don’t like jam that’s too sweet, so I might play around with things a bit. Thanks for the great recipe!