Raspberry Freezer Jam – Freezer Jam Pectin
Liven up breakfasts and tea time with this tasty jam made with Raspberries. It’s the easiest way to get from berries to jam in just minutes and it uses far less sugar than most other freezer jams!
4 cups ( 1 L crushed Raspberries), about 2 1/2 pints fresh
1-1/2 cup (375 ml) granulated sugar OR SPLENDA® No Calorie Sweetener
1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
Crush raspberries, thoroughly by using a masher. measure 4 cups in a shallow bowl or pan.
In a large mixing bowl, combine crushed raspberries, Freezer Jam Pectin, sugar or SPLENDA®. Stir fruit mixture for about 3 minutes.
Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
Makes about 5 x 250 ml jars.
Note: Splenda® No Calorie Sweetener may be substituted for the granulated sugar. Use the same quantity of Splenda® as directed for granulated sugar. Other artificial sweeteners are not suitable substitutes.