Preserving Method: Freezing

Makes 5 Ball® half-pint (8oz) Plastic Freezer jars or hot freezer safe glass jars

Try this recipe using Ball® Plastic half-pint 8 oz. Freezer Jars with push on lids 

You will need

• 3 cups crushed raspberries (about 2 lb), crushed 
• 1-3/4 cups unsweetened cranberry-raspberry or apple juice 
• 3 Tbsp Low or No-Sugar Needed Pectin 
• Up to 3 cups sugar, 1-1/2 cups granular no calorie sweetener, or 3/4 to 1 cup honey

Directions

1. Gradually whisk pectin into fruit juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat. 
2. Immediately add prepared fruit into hot pectin mixture. Stir vigorously for 1 minute. Stir in desired sweetener. 
3. Fill clean plastic freezer jars or hot glass jars. Loosely push down lids and let jam stand in refrigerator until set, approximately 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.