INGREDIENTS:
3 1/4 cup crushed raspberries
1/4 cup fresh squeezed lemon juice
4 1/2 cup granulated sugar
1 cup light corn syrup
1 box MCP Pectin
DIRECTIONS:
Wash the berries and containers for your jam. Crush the raspberries and put into a large mixing bowl. Add the 1/4 cup lemon juice. I like to just use a small bowl and crush about 1/2 cup at a time with a fork.
Measure the sugar in a separate bowl and set aside.
Gradually stir the MCP Pectin into the crushed berries. Set it aside and stir every 5 minutes for 30 minutes to allow the pectin to dissolve.
Stir in the light corn syrup. This prevents the sugar from crystallizing in the freezer.
Gradually stir in the sugar and continue to stir until the sugar is dissolved.
Pour the jam in freezer safe containers leaving 1/2 inch at the top. Leave the jam at room temperature to set for 24 hours. Store in the freezer for 1 year or in the fridge for 3 weeks.
Enjoy!
This recipe makes about 8 cups of jam.
