Many years ago I used to make jam…strawberry, raspberry and peach. Only I made it the hard way…by cooking the jam, packaging it in sterile jars then doing the hot bath thing until the jars were sealed.

I remember my mom used to make jam…only she did it the easy way….
Freezer Jam!

Here is a sure-fire easy freezer jam recipe from Kraft Foods.

Raspberry Freezer Jam

What You Need

3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water 1 box SURE.JELL Fruit Pectin

Make It

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

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

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

FILL containers immediately to within 1/2 inch 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.

Kraft Kitchens Tips
How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Substitute
Prepare using blackberries.

Raspberry Freezer Jam

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com