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There's nothing like homemade raspberry jam and freezer jam is the easiest way to get from berries to jam in just 30 minutes. Whether you're new to the world of canning, or an old pro, this jam is for you.
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*RECIPE BELOW*
Bernardin is giving away a free gift pack to a lucky subscriber. To enter the giveaway, follow the rules below.
1. You must be a subscriber to enter because this giveaway is to thank subscribers.
2. In order to enter, you must write #itsmyjam in the comment section below.
3. You must get parental permission if you are a minor.
4. Winner will be announced on Facebook Live on August 21st 2017 at 12:00 pm EST.
5. The winner will be chosen in a random draw.
6. This giveaway will be open from the time of upload and closes on August 20, 2017 at 11:59:59 EST.
7. Open to residents of Canada only.
INGREDIENTS:
1-1/2 cups (375 ml) granulated sugar
1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
4 cups (1000 ml) crushed raspberries
DIRECTIONS:
Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
Wash, crush and measure raspberries.
In a large mixing bowl, combine Freezer Jam Pectin and sugar until well blended. Stir fruit into pectin-sugar mixture; stir 3 minutes.
Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.