Raspberry Freezer Jam

Get jammin' with this super-easy fruit spread! ...MORE + LESS -

4 cups (1 L) red or golden raspberries (crushed is 2 cups/500 mL)

5 1/4 cups (1.3 L) sugar

1/2 tsp (2 mL) grated lemon peel

1 tbsp (15 mL) lemon juice

3/4 cup (175 mL) water

1 pkg ( 57g) fruit pectin crystals (powdered fruit pectin)

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1

Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
2

Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
3

Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.

Substitution: No fresh raspberries? Frozen (thawed and drained) berries are a great substitute.
Variation: For mixed-berry jam, use 1 cup crushed strawberries (2 cup whole), in place of 1 cup of the raspberries.