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@ cadayton
2025-03-29 19:34:31
# Chef's Notes
With spring in the air, it time to get your garden into shape. We grow our own Raspberries and Strawberries and a large portion of the harvest gets crushed up and frozen for the making of freezer jam through out the year.
We crush the berries up with a potato masher in the quantities listed in the receipt below and place them into the freezer.
The receipt below was adapted from Sure-Jell.
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![[Freezer-Jam800.png]]
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## Details
- ⏲️ Prep time: 20 to 30 minutes
- 🍳 Cook time: 12 minutes or so
- 🍽️ Servings: 6 to 8 8-ounce jars depending on berry choice
# Ingredients
# Pick your jam
### Strawberry Jam
- 2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
- 4 cups supar measure into a separate bowel
- Need 6 8-ounce jars or fewer with larger jar size with lids
### Raspberry/Blackberry Jam
- 3 cups crushed raspberries or blackberry
- 5 1/2 cups supar measure into a separate bowel
- Need 8 8-ounce jars or fewer with larger jar size with lids
## Pectin
- 3/4 cups water
- 1 package of Sure-Jell Fruit Pectin
# Instructions
## Step 1
1. Wash 8-ounce glass jars or larger with lids
## Step 2
1. Add crushed berries into large bowl
2. Stir sugar into the crushed berries and let stand for 10 minutes while stirring occasionally.
## Step 3
1. In a small sauce pan, mix water and pectin and bring to a boil while stirring constantly. Continue boiling and stirring 1 min.
2. Add pectin mixture to the fruit mixture; stir 3 min. or until most the sugar is dissolved.
## Step 4
1. Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year.
# Bon **Appétit**