What a find! Chris was hiking the trails at the Antietam National Battlefield and came across a HUGE patch of raspberries that were just getting ripe. The next day we went up and picked some. You are allowed to pick 1/2 gallon of berries, per day on the battlefield. We picked the patch clean without having to get to far off the trail over the next few days.

Makes 4 cups

• 6 cups fresh raspberries – crushed
• 5 1/4 cups sugar
• 3/4 cup water
• 1 (1.75 ounce) package dry pectin or 5T bulk pectin

Mix crushed raspberries with sugar, and let stand for 10 minutes, stirring occasionally. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute, stirring constantly. Immediately pour the boiling pectin mixture onto the raspberries.   Mix for approximately 3 minutes or until sugar is totally dissolved before pouring into jars or other storage containers.

Place tops on the containers and leave at room temperature until set.  Can be left at room temperature for a maximum of 24 hours, but it usually only takes a few hours to solidify. Label and date, place into freezer, and store frozen until ready to use.

This raspberry freezer jam is quick, easy and delicious on toast, biscuits, scones or even pancakes. Keep jars of this in the freezer for up to one year. Take them out and place in the refrigerator to thaw when you are ready to use them. Once thawed, the jam will technically last about 1 month in the refrigerator, but we have never had a jar last longer than a week!