Yesterday my husband and I spent 2 hours out in the backyard picking some fresh black raspberries, so that we could make some delicious raspberry freezer jam. The following recipe is the easiest recipe that I have ever used to make jam. You can use this recipe for raspberries, mulberries, blueberries, strawberries or black raspberries.
This is a no cook recipe and takes only a few minutes to make.
Tip: If you get stained fingertips while picking blackberries, I have found 2 things that will immediately get the purplish color off my fingers. 1. Use some Dawn hand dish washing soap or 2. Use some lemon juice, both will work equally well for removing the berry stain from your skin.
- 4 cups crushed black raspberries
- 1 1/2 cups granulated sugar or Splenda sweetener
- 1 (1.59 ounce) packet Ball Freezer Jam Fruit Pectin
Stir granulated sugar and the contents of the freezer jam fruit pectin packet together in a large bowl, just until both are mixed together. Wash and rinse your berries under cool tap water and then drain. I then used a manual food processor to crush them or you can use your blender on the low setting. Just remember, jam is to have small chunks of fruit within it, so don’t over process it. Stir in 4 cups of crushed berries, continue stirring the mixture for 3-4 minutes.
Ladle the jam into clean jars, leaving a 1/2″ head space. I prefer to use little 4 ounce plastic freezer containers because they are stackable and the perfect size for my family.
Place the lid onto your desired container. Let the jam sit on your kitchen counter until the mixture starts to thicken. Once it has thickened (around 30-45 minutes) place your containers into the freezer.
This recipe will yield about 5 half pint jars.
Storage: The jam will keep for up to 1 year in your freezer or for up to 3 weeks in your refrigerator.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit her recipe blog at: http://wahmshelly.blogspot.com
Photo. Lola Rudolphi