anna's raspberry freezer jam |
|
This is the best jam ever. Simple and no double boiling on hot summer days!
For strawberry jam, use the following instead of raspberries.
2 cups of strawberries
2T lemon juice
Then do all the same things.
For strawberry jam, use the following instead of raspberries.
2 cups of strawberries
2T lemon juice
Then do all the same things.
|
4 cups crushed raspberries, about 6-8 small containers
3/4 cup of water |
4 cups white sugar
1 box MCP brand pectin (Anna says this brand is best--in the yellow box) |
Add sugar to fruit mix. Mix well. Let stand 10 minutes. Stir occasionally. Dissolve pectin in water. Bring to a *full rolling boil* and boil well for one minute. Anna says the full rolling boil is the most important step.
Add hot pectin to fruit mix and stir for 3 minutes. Fill jars to 1/2” of the top. Refrigerate for 24 hours. Then freeze.
Add hot pectin to fruit mix and stir for 3 minutes. Fill jars to 1/2” of the top. Refrigerate for 24 hours. Then freeze.
