Freezer Jam

It is that time of year for making jam. I know that I get lots of visits for my Freezer Rasp jam recipe so here it is again along with a new one for Freezer Blackberry jam which I haven’t tried yet so can’t promise it will be as good as the other.

Freezer Raspberry Jam

2.5 lbs rasps

4 lbs  Caster sugar

4 tbsp lemon juice

Bottle Certo

METHOD:

Crush berries with potato masher

Add sugar and lemon juice.

Leave to stand for 1 to 1.5 hours.

Stir and add Certo.

Stir well for 2-3 minutes.

Put in small containers.

Leave 12-24 hours

Put in freezer

Take out and use as required.

FREEZER BLACKBERRY JAM

4 x 150g punnets Blackberries

1kg Fairtrade caster sugar

250g Certo liquid pectin

2 tbsp freshly squeezed lemon juice

METHOD:

Crush berries with potato masher

Fold in caster sugar, add Certo and lemon juice and stir well

Pour jam into clean containers, put on lids and stand at room temperature for 24 hours.

Freeze for up to a year. Remove from freezer an hour before use and keep in fridge thereafter.

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