L prepared raspberries 4 c
mL sugar 3 1/4 c
pkg low sugar pectin crystals
(57 g; 2 oz)
Wash and scald freezer containers. Wash raspberries, and crush one layer at a
time. Put one half through food mill or
sieve to remove seeds if desired.
Measure 1 L (4 c) into a bowl.
Combine low-sugar pectin crystals with 65 mL (1/4 c) of the measured
sugar. Gradually add pectin mixture to
fruit, stirring constantly. Let stand
30 minutes, stirring occasionally.
Gradually stir in remaining sugar and continue stirring for 3 minutes.
Pour quickly into prepared containers.
Cover at once with tight lids.
Let stand at room temperature until set (as long as 24 hours). Store in freezer. If used within 2 or 3 weeks, jam may be stored in refrigerator.
Yield: 1.5 L (6 cups)
Food Preservation Database, funded by Agriculture Development Fund