Raspberry freezer jam, another favourite of mine, and so easy to make! I get my raspberries from the same place I get my strawberries, no pesticides all natural, which is great cause raspberries are super sensitive! They turn to mush quite easily, so with these ones I just lightly rinse with my spray hose instead of my faucet, and they are ready for jam!
A really important tip! Make sure you use a good quality sugar, one that is fine and dissolves easily, nothing is worse than a sugar that doesn’t dissolve! Make sure to use real cane sugar and not sugar made from sugar beets!
What you will need:
- 3 pints of raspberries (which makes just over 6 cups)
- 7 cups of fine granulated pure cane sugar
- 2 pkgs of 57 g Certo (pectin crystals)
- 2- 3/4 cups of water
Lightly rinse raspberries, mash with potato masher in a large bowl. Combine with sugar. Allow to sit for 10 minutes. Meanwhile bring two 3/4 cups of water and mix in with the 2 Certo pkgs and bring to a boil, allow to boil for 1 minute. Stir in the Certo mixture in the raspberries and stir for 3 minutes. Pour mixture in clean jars or freezer safe containers. Cover with lids and allow to set for 12-24 hours. Freeze’s up to a year, and stays good in the fridge for 3 weeks. Enjoy!