If there was ever a ‘jam’ you’d want to get in to with your kiddos, this is it — especially if they appreciate a good cooking project!  My girls and I whipped up two separate batches of this yummy stuff after dinner last night, and it took a grand total of what — forty five minutes from start to finish?!   The recipe is quick and easy, and you won’t even make a very big mess of your kitchen!

You’ll be so glad you have this jam socked away come  January!  Just think of how happy we’ll all be when we have a little taste of summer to spread on our buttered toast when the winter winds are howlin’.

Oh, and speaking of toast, when you run out to grab your berries, pick up a loaf of the Sendik’s Artisan Country French Bread too (on sale for 3.59/loaf).  I love this bread, and it’s perfect vehicle for this raspberry jam!

ENJOY!

RASPBERRY FREEZER JAM

Makes:  5 – 1 cup containers

Source:  Saveur.com

Don’t attempt to double this, it won’t work properly.  If you’d like a double batch, you’ll have to make them separately.  Don’t ask me why, that’s just the way it is!

• 4 c. fresh raspberries, rinsed and drained well (this was about 4 ½ packages)
• 4 c. super-fine sugar
• 1 – 3 oz. pouch of liquid fruit pectin (find this on the bottom shelf of the baking/spice aisle)
• 3 T. FRESH lemon juice, do not even THINK about using the stuff in the little plastic lemon!

Place the berries in a large bowl.   Crush them to the consistency that you like (I used my pastry blender for this).  Stir in the sugar, allow to sit until the sugar fully dissolves, about 20 minutes, stirring every five minutes or so.

Combine the pectin and the fresh lemon juice.  Add the pectin mixture to the berry mixture, stir for 3 minutes.  Ladle in to containers and set aside at room temperature for 24 hours.  Place in the freezer and use jam at your leisure!