While in Idaho, my kids enjoyed their grandmother’s strawberry freezer jam and so did my husband and I. 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.
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 up to 3 weeks. Otherwise, store in the freezer for up to 1 year.