Raspberry Freezer Jam
After our hike yesterday, my kids and I stopped at a roadside farm to pick up some delicious & sweet raspberries. My kids and I made this easy raspberry freezer jam recipe this afternoon and they think it is SO tasty.
Raspberry Freezer Jam
- 4 cups fresh raspberries
- 3½ cups of sugar (exact amount)
- 1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
- 1 cup of water
- Freezer jam containers
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 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 the puree from the mashed raspberries into the hot sugar mixture 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 pectins call for different amounts of sugar and fruit.
Equipment
- 6 Freezer jam containers with lids
Ingredients
- 4 cups fresh raspberries
- 3½ cups of sugar exact amount
- 1 packet of Sure Jell less sugar needed Premium Fruit Pectin
- 1 cup of water
Instructions
- Wash the raspberries. Remove half to a thin wire strainer, and mash the berries into a bowl, this will remove the seeds and produce a raspberry puree.
- Note: Reducing sugar, water, pectin or raspberries will result in set failures. USE EXACT AMOUNTS.
- Add exactly 3½ 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 the puree from the mashed raspberries into the hot sugar mixture 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 pectins call for different amounts of sugar and fruit.
How much does the pectin weigh Pam?
I love freezer jam! This is so fresh and tasty.
Jam is on my list this year… I especially love raspberries with a little kick from habanero mixed in!
I love raspberry jam!
This sounds delicious!
A great way yo make jam – no canning to bother with and also it keeps the fresh taste of the berries.
while i find this beautiful and would certainly love it in several applications, raspberry jam isn’t my favorite–those seeds are such a nuisance! i prefer my raspberries jellied. 🙂
Making jam always makes me nervous, but I suppose freezer jam is easier than most! Such a great way to preserve the season’s fruit.
We love your raspberry freezer jam recipe! Looking forward to trying it out on all the blackberries we pick at the beach. I’ll be sure to share your post with our guests, so they can join in on the fun, and will add a post to our own blog so that they may find you.
Our blackberries grow wild in the hills overlooking the Pacific Ocean and the beautiful beach. We look forward to using your recipe to enjoy our berries. Thanks! The Houses On Manzanita Beach, http://www.vacationrentalsmanzanita.com/category/blog/
can you make the raspberry freezer jam with instant pectin?