Summer-Fresh Raspberry Freezer Jam
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With a loose set and intensely fresh raspberry taste that captured our taste buds, this is the Test Kitchen's hand's down favourite freezer jam.
Servings: 5 cups (1.25 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 23 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 5% |
| folate | 1% |
Suggested Recipes
-
8 cups (2 L) raspberries
1-1/2 cups (375 mL) granulated sugar
1 pkg (45 g) Bernardin Freezer jam pectin
Preparation:
In large bowl and using potato masher, crush raspberries, 1 cup (250 mL) at a time, to make 4 cups (1 L).
In bowl, whisk sugar with pectin; add to raspberries and stir for 3 minutes.
Pour into five 1-cup (250 mL) airtight containers, leaving 1/2-inch (1 cm) headspace. Cover and refrigerate for up to 3 weeks or freeze for up to 1 year.
Additional Information
Source
Canadian Living Magazine: July 2006
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