Low Sugar Raspberry Freezer Jam

 We have made this recipe using our raspberries that we grow for a few years now.  We make jam in the summer and then give it as neighbor gifts around Christmas time. We love the low sugar because it tastes closer to our fresh raspberries. The recipe came from Ovenspiration. 

6 C fresh raspberries

3 1/2 C sugar, granulated

1 C water

1 3/4 oz low sugar Sure-Jell (pink package)

1. In a large bowl, mash the raspberries with a potato masher or using a food processor (don't completely puree).  You should end up with about 3 C crushed raspberries. 

2. In a large saucepan, mix the water, sugar and pectin. Heat to boiling, stirring constantly.  Boil and stir for 1 minute. 

3. Pour the hot pectin mixture over the raspberry mixture and stir constantly for 1 minute. 

4. Immediately spoon the hot mixture into freezer-safe jars/containers. Leave at least 1/2 inch of space at the top of each jar to allow for expansion. (makes about 12 4oz jars)

5. Wipe the rim of each jar and then seal with lid. 

6. Let the jars stand at room temperature for 24 hours to set. Then, transfer to the freezer to store for up to 12 months or in the refrigerator for up to 3 weeks. 

7. Once frozen, thaw the jam in the refrigerator and stir before serving. 

Note: To sanitize jars, place in a large pot or canner with boiling water.  Boil for 10 minutes to sanitize.  Place lid tops in a small sauce pan and boil as well.