Last night it was just me and Stells for dinner. We decided on eggs and toast. Stella likes her eggs over easy or "gooey," and for me, scrambled with salsa and cheese. Our toast was buttered and slathered with raspberry jam (made today, so good and so easy). There's no special recipe for the jam, just some raspberries, sugar, water, and a box of SURE-JELL Fruit Pectin. I grew up on raspberry and strawberry freezer jam and it's definitely a favorite around this house of mine.
Raspberry Freezer Jam
3 cups crushed raspberries (I like to puree my raspberries, no chunks please.)
5 1/4 cups sugar
3/4 cup water
1 box SURE-JELL fruit pectin
Wash and dry either glass or plastic containers. Measure exactly 3 cups of crushed raspberries into a large mixing bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in a small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is almost dissolved and no longer grainy.
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks of freeze extra containers up to 1 year. Makes about 7 (1 cup) containers.
*I usually use frozen raspberries that have been thawed.
Recipe from kraftrecipe.com