Judy’s Raspberry Freezer Jam

• servings: Several pints

Ingredients

2 quarts of raspberries

1 box of Sure-Jell

7 cups of sugar

Directions

Wash and crush berries to make 5 cups. Add 1 box of Sure-Jell pectin to berries. Bring mixture to full rolling boil over high heat, stirring constantly. Boil about ½ to 1 minute. Have 7 cups of sugar pre-measured. Add all at once to berries. Bring to full rolling boil, stirring constantly. Continue to boil hard for about 2 minutes. Remove from heat. Skim off any foam. Fill jars to about ½ inch from top. Wipe and clean rims. Put on lids and screw caps. Cool and put in freezer.

Notes

Do not double batch! Raspberries will be ready for harvest the first two weeks of July.