The rain finally came down on Saturday and beat down the heat. My Mom and I took the opportunity to make up a batch of freezer raspberry jam. Raspberries are my all time favorite berry and, obviously, make my favorite jam. My Mom spent a morning picking at a friend’s house and came back with more quarts than we could ever eat fresh (even though I have been trying my best). So a few days ago she tested out the freezer jam recipe her friend suggested (which appears in the Sure Jell Pectin box). I don’t know much about jam making and canning, but as far as I can tell, freezer jam makes a lot more jam per amount of berries, has a fresher taste and involves less sterilizing and jar boiling because you always keep it refrigerated. And it is extremely delicious.
One half hour + 2 quarts of raspberries = 5 big mason jars of jam to keep me going until next berry season…or for quite a while anyway.
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