After the berries were picked, it was time to prepare the jam.  So I took the directions out of the box of Sure Jell and my Mom and I set out to the task ahead of us.  

While I prepared the raspberries, my Mom boiled the jars and lids.  

After I squished the berries, I used a sieve to remove a good portion of the seeds.

While I was on raspberry seed removal duty, my Mom was boiling the lids.

It was at this point everything went wrong.  Why you ask?  Well, that would be because I realized one millisecond to late that I had been reading the freezer jam directions instead of the canning ones. During the whole process, I had kept commenting to my Mom how canning was practically the same as making freezer jam.   Of course, the directions appeared similar, they were the same ones I had used the week or so before to make freezer jam.  It was one of those "a ha!" moments.  

However, everything was not a loss.  The jam did turn out, surprise, surprise, and here is a picture of the finished project.

So now you know.  Canning is simple, really simple.  Just follow the right directions.

How to make homemade freezer jam. 

 A {simple} guide

Throughly rinse raspberries and crush. {You can use a potato masher}

The recipe I used to make the raspberry freezer jam was inside this box of Sure Jell premium fruit pectin. {Next time I purchase pectin I plan to get the less-sugar option}.

One of my many small children wanted to help me make the jam.  My son listened carefully to my many instructions {one of which was to make sure the bowl of raspberries didn't fall onto Grandma's very clean kitchen floor}.  I am proud to say he did a wonderful job, both listening and stirring the bowl of raspberries.  We had a great time! 

What you will need: 

3 cups crushed berries {some of the berries were left whole because I love jam that has a little life in it}.

5 1/4 cups sugar {be sure to measure out in separate bowl to ensure accuracy}.

Set timer for 10 minutes.  {Mix occasionally.}

Take box of pectin + 3/4 cup water and place in a sauce pan.

Place on stove until mixture comes to a boil.  Stir for one minute.

Pour into raspberry/sugar mixture.

Set timer for 3 minutes.  {Mix continuously until raspberry mixture is soft and smooth with no sugar granules in it.}

This recipe made 2 quarts of raspberry jam.

Once freezer jam has been poured into containers, it must rest at room temperature for 24 hours.

{Do NOT refrigerate or freeze for 24 hours.}

After 24 hours at room temperature {I left mine on the kitchen counter} you have the option of either placing in the refrigerator for three weeks or freezing for six months.

~Belle