Ingredients
4cupsraspberries,from about 6 whole raspberries, approximately 32 oz, crushed
3½cupsgranulated sugar,(700 g)
1¾ozSure-Jell For Less or No Sugar Needed Recipes Fruit Pectin,(1 package)
1cupwater
Preparation
Have clean and dry food storage containers or jars ready and set aside.
Use a dry measuring cup to measure out the exact amount of crushed fruit. Pour into a large bowl, set aside.
Measure out the exact amount of sugar into a large saucepan or medium pot. Add pectin powder and whisk to blend. Stir in water.
Bring mixture to a full boil over medium-high heat stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove pan from heat.
Immediately stir in crushed raspberries and stir for 1 minute.
Pour into prepared jars leaving at least ½-inch space at the top for the jam to expand once frozen. Cover with lids.
Let rest at room temperature for 24 hours then transfer to freezer.
Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in the refrigerator.
