How to Make Raspberry Jam (Freezer Method)

Step-by-Step Guide

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   Step 1: Prepare the raspberries.

   Give them a very gentle rinse by dipping them into cold water while in a colander. , Mash with a potato masher or a muddle. ,, Add the Sure-Jell (or other brand) pectin too.
   
   Stir to combine well. , Stir through. , Cook until it starts to boil, stirring constantly.
   
   When it starts to boil, cook for 1 minute exactly (no more). , Add the crushed raspberries and stir for 1 minute. , Seal tightly.
   
   Let stand for 24 hours.
   
   During this time the jam will set.
   
   Do not fill right to the top; leave space for expansion during freezing. , Pop the jars into the freezer and let freeze. , The frozen jam should stay good for up to a year.
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   Step 2: Tip into a mixing bowl.

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   Step 3: Measure the 8 cups needed for this recipe.

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   Step 4: Add 7 cups of sugar to a preserving pot or large heavy-based saucepan.

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   Step 5: Add 2 cups of water.

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   Step 6: Turn the stove hotplate onto medium-high heat.

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   Step 7: Remove from the heat immediately.

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   Step 8: Pour into the sterilized jars.

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   Step 9: Label and date the jars.

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    Step 10: Thaw in the refrigerator prior to eating.

Detailed Guide

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