Tuesday, July 27, 2010

Raspberry Freezer Jam

We have lots and lots of Blackberries and Raspberries this year.  They are so plump, juicy and delicious this year.  I was looking for a way to use them up and I found the following recipe for Raspberry Jam on the Kraft website.  It should work equally well for Blackberries.

6 cups of fully ripe berries
5 1/4 cups sugar (measured into separate bowl)
3/4 cup water
1 box Sure Jell Fruit Pectin

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

Crush berries thoroughly, one layer at a time.  (Press half of pulp through a sieve to remove seeds, if desired.)  Measure exactly 3 cups crushed berries into large bowl.  Stir in sugar.  Let stand 10 minutes, stirring occasionally.

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

Fill containers immediately to within 1/2" of tops.  Wipe off top edges of containers; immediately cover with lids.  Let stand at room temperature 24 hours.  Jam is now ready to use.  Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.  Thaw in refrigerator before using.

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