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.
- Portion size 25 servings
- Credits : Canadian Living Magazine: July 2006
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.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein trace
- Calories 23.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 6 g
- Iron 1.0
- Folate 1.0
- Vitamin C 5.0