Yep, more jam. There were some brilliantly ripe raspberries for sale at the local farmers’ market and I couldn’t pass them up.
I had to make jam before I realized this but jam has twice the amount of sugar as it does fruit. Seriously: don’t think you’re eating preserved fruit with a dusting sprinkling of sugar. It’s closer to Pixie Stix than Nature’s Candy.
Which is probably why I wanted to make it.
The one issue with raspberry jam is that the berries are rife with firm little seeds. Even after straining half the mixture through a sieve, there are still tons of seeds. Next time, I will either buy 1 quart of raspberries and strain them down to 2 cups or strain 2 pints of raspberries and make up the difference with blueberries, strawberries, or a combination of both.
Raspberry Freezer Jam
2 cups prepared fruit (buy about 2 pt. fully ripe red raspberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice
Rise clean plastic (I used glass — LR) 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 some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
In a small bowl, mix pectin with lemon juice. Add to raspberry mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. (I found that the jam began to gel after about 5 minutes. –LR) 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. Yields 5 cups.