|Time to get out all of those random jars you have.|
Raspberry Jam in particular is just so much better when you use the lower sugar pectin. It does not need the additional sugar AND the raspberry flavor just shines when left alone. I love it so much.
We are following the recipe here under the “Quick and Easy” freezer jam recipes. I tend to like my homemade endeavors to be quick and easy so this just fits.
It’s recommended to mush your berries around a cup at a time. I don’t measure yet-I just grab a handful and go to town.
This is the children’s most favorite part to assist with because it is the most likely to cause permanent staining to their face and clothes. And when do we ever let them mush things?
From here we measure out 4 cups of berries. I have a separate bowl standing by to add berries to as I mush them.
I didn’t show this, but it is important to whisk the sugar and the pectin together BEFORE you add the water. The sugar’s course texture breaks up the pectin, distributing it evenly and preventing clumps when you add 1 C water to the box of pectin and 3 1/2 C sugar.
Add water to your whisked pectin/sugar mixture on high heat.
While bringing to a boil scoot over and “thumbs up” that sweet Ray LaMontagne song on Pandora. I love Ray-his sweet voice is necessary when taking on cooking projects.
It will quickly start bubbling and boiling. Once it reaches this point let it boil for a minute or two. You want it to be in that very early caramelizing state.
Pull it off the heat and add the berries.
Gently stir the mixture together until incorporated, about 1 minute.
Make a huge mess adding to jars. One day I am going to purchase a funnel. And it’s going to be awesome. Until then…I just wipe my jars.
Let sit for a day or so and then freeze!!
My most favorite bread recipe is PERFECT with this amazing jam! Stay tuned for more jam recipes too ♥
- 4 cups prepared fruit (about 3 pints ripe red raspberries)
- 3-1/2 cups sugar
- 1 box low-sugar pectin
- 1 cup water
- RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- CRUSH raspberries thoroughly, one layer at a time. (Press ½ of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
- MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.
- FILL all containers immediately to within ½ 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.
You can see more information about the recipe, other jam recipes and nutritional information here.