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Prep time
3 hours
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Cook time
45 minutes
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Makes
30 pints
Author Notes
This freezer jam is like a baby step version of canning. Because you never bring the jam to a boil and store in below zero temperatures, you lessen the chances of accidental contamination or heat-related mishaps. Rather than sweat over a stove, my grandma uses this method to make jam for friends and family.
One note: Freezer jams always run a little thinner than heat-processed preserves. Give them time to set to a nice, spreadable consistency. —Katie Macdonald
Ingredients
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14 pounds
raspberries
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8
boxes of pectin (Grandma uses SureJell)
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2 cups
lemon juice
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32 ounces
corn syrup
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24 cups
sugar
Directions
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Crush or puree raspberries.
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Heat the fruit in a large pot over medium heat until baby-milk warm (Grandma's words). You never bring it to a full boil.
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Add the pectin one box at a time, stirring slowly. This should take about 1/2 hour.
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Next add the sugar, corn syrup, and lemon juice. Stir well.
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Prepare your jars. The jars don't need to be hot but it helps that the lids are hot when you screw on rings.
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After jam thickens, let stand for 3 hours at room temperature. Then store in freezer.
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