Freezer Raspberry Jam Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 quart: Fully ripened red raspberries,
4 cup: Sugar,
3 ounce: Fruit pectin, 1/2 bottle
2 tbsp: Lemon juice,
4: Freezer containers with lids, 8 ounces each
Directions:
1. Crush the raspberries with a slotted spoon, one layer at a time.
If desired, press half of the berries through a strainer to remove
the seeds. In a large bowl, measure 2 cups of the crushed fruit; stir
in the sugar until most of the sugar is dissolved. Let stand for 10
minutes. 2. In a small bowl, stir the pectin with the lemon juice
until the mixture thickens; combine with the fruit mixture. Stir for
about 3 minutes to blend well. 3. Ladle the mixture into the
containers, leaving 1/2-inch headspace; cover with the lids. Let
stand at room temperature for 24 hours or until set. Freeze. NOTE:
For use within 3 weeks, store in the refrigerator.
[Raspberry Recipes from Larriland Farms, Lisbon, MD]
Source from luhu.jp
If desired, press half of the berries through a strainer to remove
the seeds. In a large bowl, measure 2 cups of the crushed fruit; stir
in the sugar until most of the sugar is dissolved. Let stand for 10
minutes. 2. In a small bowl, stir the pectin with the lemon juice
until the mixture thickens; combine with the fruit mixture. Stir for
about 3 minutes to blend well. 3. Ladle the mixture into the
containers, leaving 1/2-inch headspace; cover with the lids. Let
stand at room temperature for 24 hours or until set. Freeze. NOTE:
For use within 3 weeks, store in the refrigerator.
[Raspberry Recipes from Larriland Farms, Lisbon, MD]
Source from luhu.jp