Homemade Freezer Jam (raspberry)

Jam! Sweet, fresh, homemade jam. There's nothing like a piece of homemade bread with a thick layer of jam on it. Whether it be apricot, strawberry, or raspberry (we have made all of those) there's nothing from the store that can even compare to homemade. If you make sure you buy your fruit on season, it's a great way to stock up on lots of jam that will last you through the year.

Make sure you wash out all of the jars you need. Even if they look clean, who knows what's been in that dusty old closet or the corner in your basement.

Measure your fruit into a blender (I've found that one small clamshell has 1 and 1/2 cups, and you need 6 cups for a recipe, therefore use 4 cartons per batch), food processor, or mash it by hand, and blend,

blend, 

blend!

Stop mashing/blending when the texture (feel free to try it!) is just how you want it.

Make sure to measure it into the bowl where the fruit will be, just to be sure that the quantity is right. (you will need 3 cups of crushed fruit)

Mix with more sugar than you'll even want to look at (don't worry-- all jam has a looot of sugar) and let sit for 10 minutes. Taste a bit, to see how grainy it is, so you can tell if the sugar granules have dissolved once you pour the pectin in.

You'll want to start your pectin mixture about 3-4 minutes before the fruit is done sitting, so you can pour it in right when it's done.

(bad picture, but you get the idea) Make sure you mix the pectin in thoroughly, so the sugar is all the way dissolved. (3 minutes.)

I actually had a little routine. I would blend up the berries, add the sugar, and while it was sitting I would pour the jam in the other bowl into the jars. So I actually had two bowls of jam going, one that was done and needed to be poured, one that was sitting, waiting for the pectin mixture. After I finished pouring the finished one, I would start the pectin for the other mixture, which ended up being really close to the exact amount of time it needed for each step!

Pour into your prepared jars, and close the lids.

And, there you go! Look at all that (as my friend would say) 'glorious' red jam.

Aww, what a cute family of jars! (I ran out of small jars, hence the 'mom' and 'dad' jars).

• • Ingredients

    • 3 cups prepared fruit
    • 5-1/4 cups sugar
    • 3/4 cup water
    • 1 box SURE-JELL Fruit Pectin

    Recipe Directions:

    Rinse clean plastic containers and lids with boiling water. Dry thoroughly.Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.