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Freezer Raspberry Preserves
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INGREDIENTS
2 (10-ounce) packages HY-TOP Frozen Raspberries
3 cups HY-TOP Granulated Sugar
1 (1.75-ounce) package Powdered Pectin
¾ cup Water
2 (10-ounce) packages HY-TOP Frozen Raspberries
3 cups HY-TOP Granulated Sugar
1 (1.75-ounce) package Powdered Pectin
¾ cup Water
DIRECTIONS
Thaw frozen berries and pour into a large bowl. Crush berries with the back of a spoon or a potato masher. Gradually stir in the sugar and set aside, stirring occasionally. Combine the pectin and water in a large saucepan. Bring to boiling and boil rapidly for one minute, stirring constantly. Remove from heat. Add the fruit into the pectin and stir for 2 minutes. Pour into clean containers to within ½ inch of tops. Wipe off top edges of containers; cover with lids. Let stand 24 hours at room temperature to set. For use within 3 weeks, store in refrigerator. For longer storage, freeze. Thaw in refrigerator.
Thaw frozen berries and pour into a large bowl. Crush berries with the back of a spoon or a potato masher. Gradually stir in the sugar and set aside, stirring occasionally. Combine the pectin and water in a large saucepan. Bring to boiling and boil rapidly for one minute, stirring constantly. Remove from heat. Add the fruit into the pectin and stir for 2 minutes. Pour into clean containers to within ½ inch of tops. Wipe off top edges of containers; cover with lids. Let stand 24 hours at room temperature to set. For use within 3 weeks, store in refrigerator. For longer storage, freeze. Thaw in refrigerator.