Cooking web notes

Early this afternoon, my husband and I ventured out into the backyard to pick some fresh red raspberries from the raspberry bushes. Finally, they are plump and juicy and ready to be eaten! We picked 6 cups of raspberries and used 4 cups in the following recipe (before crushing).



Raspberry Freezer Jam Recipe



3 1/4 cups crushed raspberries

5 cups granulated sugar

1 teaspoon lemon juice

3/4 cup water

1 package of Sure Jell



Wash and drain your raspberries. You will need 4 cups of picked raspberries to equal 3 1/4 cups of crushed berries. After washing your berries, place them in the Tupperware Quick Chef (or other food processor) and process until the consistency of jam.



In the Tupperware Thatsa Bowl combine crushed raspberries, granulated sugar and lemon juice. Stir ingredients together using the saucy silicone spatula. Let this mixture sit for 20-25 minutes.

In a small saucepan, combine water with 1 box of Sure Jell. Bring mixture to a boil and boil for exactly 1 minute. Remove from burner and pour Sure Jell mixture into the berries mixture. Stir with the Saucy Silicone Spatula until all ingredients are combined.



Use a Ladle and spoon mixture into a Tupperware Snack Cup, leaving 1/2" headspace in the container. Seal containers and place into the freezer for 48 hours before using.



Storage: The jam will keep for up to 1 year in the freezer and up to 1 week in the refrigerator.