The Waiting Game

is not good when it comes to most foods. Like waiting for more raspberries to ripen while the already picked ones turn moldy. The second picking becomes picking out the moldy ones then using them to make jam. I added blueberries to make up the missing raspberries. Which I could have done in the first place. The blueberries actually make it so you don't have to sieve the seeds out of the raspberries. A nice inconsequential consequence.
Raspberry Freezer Jam
Makes About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

3 cups prepared fruit (buy about 6 cups fully ripe red or black raspberries) (I used half black raspberries, half blueberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

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. Not necessary if you use half blueberries.) 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.

Kraft Kitchens Tips

How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Prepare using blackberries.


Michelle said...

Not that blueberry-raspberry jam doesn't sound divine, but I thought I'd leave you this tip in case you didn't know already:

When you pick berries or take them home from the grocery store, mix up a solution that is one part vinegar (white or apple cider) to ten parts water. Dump the berries in, swirl them around, and drain. You can rinse, but it's so diluted you can't taste the vinegar. The pop in the fridge. This should make your berries last at least a week free from mold and mushiness!

Tarnation said...

Thanks Michelle! That is a great tip!

Taryn said...

Neat tip. Yummy jam.