Raspberry Freezer Jam

• Vegan
• Gluten free

• Produce

  • 3 1/2 cups Raspberries

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 4 1/2 cups Granulated sugar
  • 1 box Sure jell pectin

Found on garnishandglaze.com

Ingredients

• 3½ cups mashed raspberries (about 2 pounds 14 ounces)
• 1 box Sure Jell Pectin
• 1 cup light corn syrup
• 4½ cups granulated sugar

Directions

• Place raspberries in a large pot and sift in the pectin a little at a time while stirring.
• Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
• After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F or you can just rub it between your fingers to make sure you dont feel any grains.).
• Pour jam into clean plastic containers or glass jars.
• Jam lasts about 3 weeks in the fridge and up to 6 months in the freezer.