Freezer Raspberry Jam
|Ripe red raspberries||2 Pint|
|Sugar||4 Cup (64 tbs)|
|Liquid fruit pectin||3 Ounce (Half Of 6 Ounce Package)|
|Lemon juice||2 Tablespoon|
1. Prepare containers and lids for freezer jams
2. With potato masher or slotted spoon, thoroughly crush raspberries. If you like, press half of crushed berries through strainer to remove some seeds. Into large bowl, measure 2 cups fruit. With rubber spatula, stir sugar into raspberry mixture until thoroughly mixed; let stand 10 minutes.
3. In small bowl, mix fruit pectin and lemon juice. Stir pectin mixture into fruit mixture; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into containers to 1/2 inch from top; cover containers with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
Serving size: Complete recipe
Calories 3612 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 0.18 g0.91%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.9 mg0.4%
Total Carbohydrates 919 g306.3%
Dietary Fiber 64.3 g257.2%
Sugars 842.4 g
Protein 12 g23.3%
Vitamin A 6.5% Vitamin C 442.2%
Calcium 25% Iron 37.3%
*Based on a 2000 Calorie diet