QUICK AND EASY RASPBERRY JAM
Author Notes: Easy freezer jam recipe for your fresh summer berries. —Bottle Your Brand
Makes 8 cups
- 2 pounds fresh raspberries
- 1 1/3 cups sugar
- 4 tablespoons instant pectin
- Give raspberries a quick wash and then crush one layer at a time in a large bowl or puree in a blender and set aside.
- In a separate bowl, stir the sugar and pectin together. Slowly add fruit and whisk together for 3 minutes until all the ingredients are incorporated.
- Pour raspberry jam mixture in to freezable containers making sure to leave at least 1/2 inch head space to allow for the liquid to expand once in the freezer. Let jam stand 30 minutes before placing containers in the freezer.
- To finish off your jam for gift giving, order one of these personalized food labels using a pre-made template on our website or create your own.
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