Raspberry Freezer Jam and a Blog Award
As I promised, today’s recipe is Raspberry Freezer Jam. This is the recipe that I have been making ever since I started to make raspberry jam. I love it, so I don’t dare try anything else. You don’t want to mess with a good thing. This recipe come from inside the box of MCP fruit pectin.
Now this is different from the pectin I use in the strawberry jam.
This recipe has two additional ingredients corn syrup and lemon juice. So if you are opposed to corn syrup you could try the raspberry recipe in side the Sure Jell.
Also, I just received my second blog award. Thanks to Dakotapam at dakotapam.blogspot.com. I am so excited. I also have 10 awards to give out.
- 1 – My Sisters Cucina– Sara has a lot of good recipe that are along the same as the recipes that I share.
- 2 – Deanna’s Corner Cooking – Her site says “Because there’s no cookin’ like home cookin'”. She just posted a Pantry Pasta Salad I’m wanting to try.
- 3 – What’s For Dinner – This is another get blog Angela’s blog is starting in May. Her site says it’s a “common cure for the fast food fix”. She also recently posted a list of menu ideas from food storage.
- 4 – Mommy’s Kitchen – This is one of my new favorite sites. I have featured a recipe from Tina on my blog, her Salisbury Steak. Yummy! Thanks Tina.
- 5 – Of Food and Fat – Brindi has lots of great recipes too. On her blog she describes her life like this “My life is like a Woman’s Day magazine – lose 10 lbs. while making a fabulous new cake recipe.” I feel the exact same way.
- 6 – Southern Plate – Here is a great place for Southern recipes. This blog currently has a lot of fun apple recipes. I also recently featured her recipe for Pizza Rolls on my blog.
- 7 – She’s Cookin’ Now! – This blog is by Laura, she got points right there by having the same name as me. She also has great recipes. She does Tuesday’s with Dorie. This is something I would love to be a part of, but my lives too crazy to attempt right now. However, I like to look at Laura’s blog and see how her Tuesday’s with Dorie recipe worked out.
- 8 – Day 2 Day with Holly J – First, I love the name of her blog. She also branches out a little from food on her blog. She also just posted a recipe I am dying to try, homemade Pizza Hut original pan pizza with homemade ranch dressing and breadsticks. Pizza Hut pan pizza is a weakness of mine and to be able to make it at home, even better.
- 9- Family Favorites – What recipes wouldn’t be good if they were family favorites. Rachel’s Blog name says it all. I love her recipes. I am dying to try her recipe for No Bake Peanut Butter Pie. Yum!
- 10 – Living on Less – Janet just recently started this blog. It’s my only non-food blog I am giving an award to. Her site will help me get all the things to make my recipes for less. Unfortunately, this site is mainly for local Utahn’s since the bargains are at local stores. However, all of you who are outside Utah could probably learn a few things from her posts.
Here is what we need to make the
Freezer Raspberry Jam
- RASPBERRIES
- LEMON JUICE
- SUGAR
- LIGHT CORN SYRUP
- MCP FRUIT PECTIN
Raspberry Freezer Jam
Real Mom Kitchen
Ingredients
- 3 ¼ cups crushed raspberries I actually puree mine in the blender and it has always worked
- ¼ cup lemon juice
- 4 ½ cups sugar
- 1 cup light corn syrup
- 1 box MCP fruit pectin
Instructions
- Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine.
- Next, crush your berries using a potato masher or food processor. I know the instructions inside the package say not the puree but I always have with my raspberry jam and it has always worked. Measure your sugar into a bowl. Measure your berries and put into a separate large bowl. Add the lemon juice to the berries.
- Gradually stir in the box of MCP Pectin. Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly. Next, stir in corn syrup. This prevents sugar crystals during freezer storage. Gradually stir in the sugar. Stir until the sugar is dissolved and no longer grainy.
- Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I've done mine longer). Makes 7 cups.
Tried this recipe?Let us know how it was!
I was so happy to find this recipe! When I first moved to our new state I had never made jam at all! But…..my new friends made freezer jam and it was incredible! Sooooo I tried it using all the “ old” ingredients, which I use MCP Pectin, and add the corn syrup like I learned when I was first making it….30 years ago! I haven’t changed anything from the original recipe….it’s still incredible, and now I’m teaching my daughter and granddaughter the “old way”!
I found you when looking up “Why isn’t corn syrup used in MCP Pectin anymore?”….
Thanks again for putting this out there! The jam is fantastic every time!
Donna B
I use old peanut butter jars for freezer jam. With 4 kids we eat a lot of peanut butter and since the brand we eat comes in plastic jars they are not breakable. 🙂
Our raspberries are just starting to get ripe. I have been thinking about making jam and after reading your recipe perhaps freezer jam is the way to go. Thanks for the idea.
I have been making freezer jam with Sure-Jell for decades, even winning a bunch of blue ribbons at various county fairs. This year, I thought I would try MCP Premium Pectin. I notice that all the freezer jam recipes call for a cup of light corn syrup. What difference does the corn syrup make viz-a-viz the comparable Sure-Jell recipe? I sense a taste or texture difference, but it is not clear enough to describe. Is it possible to eliminate the corn syrup, and if so, should I add more sugar, and if so, how much?
For decades, I have used Sure-Jell for making freezer jams. I’ve even won a bunch of blue ribbons at several county fairs. This year, however, I decided to give MCP Premium Fruit Pectin a try. I notice that all the freezer jam recipes call for a cup of light corn syrup. I’v hunted around, but have not found an explanation as to why. What difference does it make viz-a-viz a comparable Sure-Jell recipe that omits it. Somehow, the MCP recipe tastes different, but I don’t know why or how. Can I use the MCP and omit the corn syrup, and if so, would I add more sugar, and if so, how much sugar?
Wow!! My first award!! I am so excited! That was so sweet and thoughtful of you. I love your blog as well. I love you music too!! It reminds me of rockin’ out with my neices! 🙂 You really made my day!! 🙂
Whoopie! After a long day of sixth grade reading assessments, it was so fun to come home and read your blog first and see an award for my little site. Your site is always full of stuff I know that my family will eat. Get started on that cookbook!
Thank you so much! I can’t wait to visit these other blogs. I love finding new recipe blogs.
I am making your cheeseburger pasta for supper! Can’t wait!
Freezer jam is the best. we used to make blackberry all the time when I was little. I miss those days!!
Hey, if possible, could you please shoot me an email to [email protected]? I wanted to email you something real quick!
Thank you!
Christy
Wow!
Thanks for reading my blog, first and foremost, and I hope that you are getting good info that will help you in all your yummy food creations. I will have to bookmark this blog and check it often for good ideas myself!
Thanks again, for the award. I feel so “popular” now!
Yipppeeee! My first blog award! I’d like to thank the academy, my lovely family…..
Seriously though, thank you – you made my day 🙂
WOW! Thank you so very much!!! I am honored! I really appreciate you reading Southern Plate and the compliments have thrilled me to death today!
Thank you!
Christy