I made jam!! Successful jam!! And I didn't cook anything, or sterilize anything! How awesome is that?! I'm so thrilled. I love freezer jam because it doesn't taste as syrupy as normal jam. And it stays so pretty and bright! Not to mention, any one with a big bowl and a freezer can make it. I love not having to have equipment to make deliciousness, don't you?
This is the BEST raspberry jam I have ever tasted! It tastes fresh, and tangy, and summery. I love it. I want to put it on everything! I upped the lemon juice a bit and decreased the sugar. It still set perfectly, so don't be scared. Give it a try!
Freezer Raspberry Jam (adapted from MCP Pectin Box)
1 box of pectin (MCP is what I used)
3 1/4 cups crushed raspberries
1/4 cup fresh lemon juice, plus 1 tablepoon
4 cups sugar
1 cup corn syrup
First: The Berries
I crushed my berries in a 2-cup glass measuring cup. I just added and crushed with a wooden spoon till I had 2 cups.
Then, I crushed a few cups of berries in a seperate bowl, then strained them through a wire strainer into the measuring cup until I had 1 1/4 cups of raspberry puree.
Make sure your jam containers are washed and dried.
Prepare your fruit (crushing and straining) and stir in a large bowl with the lemon juice. (I added the extra tablespoon of juice for more tang; it was perfect!)
Gradually stir the whole box of pectin into your fruit. Set aside for 30 minutes, stirring occasionally.
Pour into containers, leaving about a 1/2 inch of space for the jam to expand in the freezer. Let stand at room temperature for about 24 hours, then freeze or refrigerate.
I'm so excited, this is my first post for Tutorials Tips & Tidbits over at StoneGable! I didn't think just any recipe would be quite right, but this counts as a "how-to", don't you think??