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.

Freezer Raspberry Jam recipe

I can’t recommend this recipe highly enough. Even non-jam-makers can do it. And it truly tastes of rasps because none of the flavour has been boiled out.

2.5 lbs Rasps

4lbs caster sugar

4 tbsp lemon juice

bottle Certo (found in large supermarkets near jam making stuff)

Method:

Crush berries (I use potato masher)

Add sugar and lemon juice

Leave to stand for 1 – 1.5 hours

Stir and add Certo

Stir well for 2-3 minutes

Put in small containers (I use Lock ‘n’ Lock or old ice-cream pots)

Leave 12-24 hours

Put in freezer

Take out as required and keep in fridge while using.