Raspberry Jam
Raspberries, especially those grown in British Columbia, ensure us that summer is really here. Homemade jam is the essence of preserving summer to enjoy when the berries are no longer around. Try this amazingly easy freezer jam, using half the amount of sugar that is normally called for.
Ingredients:
4 cups crushed raspberries
1 1/2 cups granulated sugar
1 pouch (45g) BERNARDIN freezer jam pectin
Method:
1. Wash and rinse five 250 ml. mason jars and lids.
2. Wash the fruit by spraying and crush the fruit one layer at a time. Transfer to a bowl as you measure.
3. Stir in the sugar and let it stand for 15 minutes.
4. Gradually add the freezer jam pectin to the fruit mixture and stir for a full 3 minutes to dissolve and thoroughly combine.
5. Let the fruit rest for 5 minutes after stirring.
6. Ladle jam into the clean jars leaving 1/2 inch headspace from the top. Wipe the jar rims and apply the lids tightly.
7. Store in the freezer for up to 1 year.
