Certo Red Raspberry Freezer Jam Recipes

RASPBERRY FREEZER JAM

Steps:

• *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
• Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
• Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
• Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
• Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
• In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
• Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
• Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
• Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
• You might also like Peach Jam or Strawberry Jam!

FRESH RASPBERRY FREEZER JAM

Steps:

• Wash and rinse containers (make sure they are sterile).
• Prepare the berries crushing one cup at a time using a potato masher.
• Measure exact amount of berries and juice and place in a large bowl.
• Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
• While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
• After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
• Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
• Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
• Let stand at room temperature for 24 hours till set.
• You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.

FREEZER RASPBERRY JELLY

Steps:

• Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized.
• Stem and thoroughly crush fully ripe fruit.
• To extract juice, place prepared in jelly bag and squeeze.
• NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
• Wet cloth and spread over a colander or strainer in a bowl.
• Add fruit.
• Bring corners of cloth together.
• Twist bag or cloth and squeeze to extract juice.
• For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
• Using liquid measure, measure the amount of prepared juice and add to a large bowl.
• To measured juice in bowl, add the exact amount of sugar specified.
• DO NOT REDUCE sugar.
• Sugar is critical for the set.
• Mix well and let stand 10 minutes.
• Add CERTO liquid to juice mixture and continue stirring a full 3 minutes.
• A few sugar crystals will remain.
• Pour jelly into washed containers leaving 1/4 inch head room.
• Cover containers at once with tight fitting lids.
• Let stand at room temperature 24 hours til set.
• Store in freezer.
• If using within 3 weeks, store in refrigerator.