I haven’t done traditional canning in years.
I much prefer recipes that do not require special equipment, take very little time to prepare and no hot-water-bath for the jars is required.
This freezer recipe fits my definition of canning (especially during the hot summer months) perfectly.
You can use canning jars, but any clean glass jar with a lid works just fine. This recipe will fill 6 half-pint jars (enough to give some to the neighbors).
When measuring raspberries, remember that one small basket is a pint and weighs 12-ounces (approximately). One pint is 2-cups. Some markets sell half-pints weighing 6 ounces, which equals 1-cup.
- 2 pints (4 cups) fresh raspberries, rinsed
- 4 cups sugar
- 1 3-ounce pouch liquid fruit pectin
- 3 tablespoons fresh lemon juice
- In a large bowl, place half of the raspberries and pour on half of the sugar. Using a fork, stir the two together, crushing the berries.
- Repeat with the remaining berries and sugar, stir until sugar dissolves (I leave some berries partially crushed). Set aside for about 20 minutes.
- In a small bowl, stir together the liquid pectin and lemon juice. Add this mixture to the bowl of berries and stir 3-4 minutes.
- Pour the preserves into clean, dry jars. Top with lids and let stand at room temperature for 24 hours.
- Store jars in the freezer.
- Store opened preserves in the refrigerator for up to 1 month.