One of the great inherited aspects of our old house were these amazing raspberry bushes. This years weather has been a bit tough on them and the bushes are small with less berries than normal, but I’m still making jam at least twice a week instead of every-other day like in years past. As my freezer door proves, I think we will be ok with a smaller crop of berries than normal this year.
This is the recipe I use to make my jelly and every year I’m amazed at how simple it is really. Plus, there is nothing quite as amazing in the middle of a Minnesota winter than to open a jar and pretend it is summer again.
Raspberry Freezer Jam
(makes 4 pints)
3 C crushed raspberries
5 1/4 C sugar
3/4 C water
1 box pectin
1. Crush your berries using a potato masher or food processor. Don’t make a puree or your jam won’t set completely. Add the sugar to the berries and stir well. Allow mixture to sit for ten minutes, stirring occasionally.
2. Mix together in a small saucepan the water and pectin. Bring to a boil over high heat and boil for one minute. Add to berry mixture and stir for three minutes.
3. Pour jam into four sterilized jam jars or plastic freezer containers and cover with sterilized lids. Allow jam to sit on the counter for 24 hours before storing in the freezer.