Raspberry Freezer Jam

I love raspberry jams! I recommend picking a bunch of yellows and then 1/4 reds - the yellows are sweeter but the reds will give your jam a lovely fuschia color.

Ingredients

(Remove hulls, stems, pits, skins as required; mash or grind room temperature fruit)

4 cups mashed fruit (you can also use the following fruits with the same recipe: Strawberry, Blueberry, Raspberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum)

¼ cup lemon or lime juice (optional)
½ to 1 cup honey OR 3/4 to 2 cups sugar
¾ cup boiling water (for dissolving pectin)
3 tsp pectin (Pomona’s Universal Pectin)
4 tsp calcium water (plus more if needed…see directions that follow)

Directions:

1. Wash and rinse freezer containers.

2. Prepare fruit. Measure fruit into large bowl with lemon or lime juice (if called for/using).

3. Measure sweetener of choice, add to fruit, mix well.

4. Bring 3/4 cup water to a boil. Place into food processor/blender. Add proper amount of Pomona’s Pectin, to make liquid pectin. Make sure to VENT LID. Blend 1-2 minuted until all the powder is dissolved.

5. Add hot liquid pectin to fruit, mix well.

6. Add 4 tsp. calcium water from jar, mix well into fruit mixture. Jell should appear. If not, stir in 1 tsp calcium water at a time until jam is jelled.

7. Fill containers to 1/2″ headspace to top of container. Allow to cool and come to room temperature BEFORE placing in the freezer. Store in freezer for up to 1 year. Refrigerate after thawing. Lasts about 1 week in refrigerator.