Raspberry Jam question
I have some raspberries in my freezer that I recently picked from my garden and wanted to make some jam. But I haven’t made it myself before and kinda stuck on the different types. I don’t have enough to do a large batch of jam, enough to use a couple of my Ball 4oz quilted jars.
I prefer the idea of freezer jam since it won’t be a big batch of it but all the recipes I have found are uncooked and I like the flavor better when it is cooked. So my questions are: 1. can I follow a water canned recipe and then freeze it instead of water canning it? Or are there good resources for tested cooked freezer jams? 2. Would the jars still need to be sterilized if not water canning? 3. Does type of pectin make a difference? I currently have some Ball RealFruit Classic Pectin