While in Idaho, my kids enjoyed their grandmother’s strawberry freezer jam and so did my husband and me. I stopped off at a roadside farm stand after our hike yesterday and picked up some beautiful and sweet raspberries. My kids and I made a batch of raspberry freezer jam this afternoon and they are looking forward to eating it with breakfast tomorrow.
How to Make Raspberry Freezer Jam
Wash the raspberries. Remove half to a thin wire strainer, and mash the berries into a bowl, this will remove the seeds and will produce a raspberry puree.
Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
Add exactly 3 1/2 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Quickly stir puree from the mashed raspberries into the hot sugar mixture along with the remaining whole raspberries. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectin’s call for different amounts of sugar and fruit.