1. Prepare the Raspberries: Start by washing your fresh raspberries under cold water. Once clean, place them in a large bowl. Using a rigid pastry blender or a potato masher, crush the berries until you have a mixture with mostly crushed fruit but still a few small bits. Aim for a total of 3 cups of crushed raspberries, so you may need to mash more than you expect. The aroma of fresh raspberries filling your kitchen is irresistible!
2. Combine with Sugar: Measure out 5¼ cups of granulated sugar and add it directly to the bowl with the crushed raspberries. Stir gently to combine everything well. Let the mixture sit for about 10 minutes, stirring every couple of minutes. You’ll notice the sugar starts to dissolve and create a syrupy liquid that brings out the natural sweetness of the berries.
3. Create the Pectin Mixture: In a small saucepan, combine ¾ cup of water with the SURE-JELL Original Premium Fruit Pectin. Stir it well, as pectin can initially appear lumpy. Place the saucepan over medium-high heat and bring the mixture to a vigorous boil, stirring constantly to prevent sticking. Let it boil for exactly 1 minute while continuing to stir. This is where the magic happens, as the pectin dissolves completely.
4. Mix Everything Together: Once your pectin mixture is ready, remove it from the heat. Immediately pour the hot pectin mixture into your bowl of crushed raspberry and sugar. Stir this mixture constantly for about 3 minutes until you no longer feel any grainy sugar; it should feel smooth. Don’t worry if a few sugar crystals remain; they’ll dissolve as the jam sets.
5. Fill Containers: Grab your freezer-safe containers, and using a ladle and a canning funnel, fill each one with the hot jam mixture. Remember to leave about a ½ inch of headspace at the top of each container—this allows room for the jam to expand while freezing. The vibrant color of your jam will look fantastic!
6. Seal and Store: Once filled, take a damp paper towel and carefully wipe the rims of each container to ensure a good seal. Screw on the lids tightly. It’s crucial to let the filled containers stand at room temperature for 24 hours so the jam can set properly. After that, you can place them in the refrigerator for up to 1 month or in the freezer for up to 1 year. Just remember to thaw in the refrigerator before using!
