Raspberry Strawberry Freezer Jam

This raspberry strawberry freezer jam is the perfect combination of sweet and tart and it’s so easy to make!

We always have freezer jam on hand and we just opened our last jar of strawberry peach jam that I made this summer. My grocery store had a terrific sale on fresh raspberries so I used them along with a few strawberries that weren’t getting eaten in the fridge. This raspberry strawberry freezer jam took minutes to make and tastes so, so good!

Raspberry Strawberry Freezer Jam

Ingredients:

• 6 cups fresh raspberries
• 1 cup fresh strawberries, sliced & mashed, (must be exact amount)
• 3 cups white sugar (must be exact amount)
• 1 packet of Sure-Jell for use in less or no sugar (must use this exact pectin for this recipe)
• 1 cup of water

How to Make Raspberry Strawberry Freezer Jam

Wash the raspberries. Remove half to a thin wire sieve, and mash the berries very well into a bowl, this will remove the seeds and will produce a raspberry puree. Be patient, it will take some time.

The raspberry puree and the remaining whole raspberries need to be 3 cups total.

Slice and smash the strawberries with a potato masher; you will need exactly 1 cup.  Side Note: Make sure you have a total of 4 cups of fruit/puree.

Note: Reducing sugar, water, pectin, raspberries, or strawberries will result in set failures. USE EXACT AMOUNTS.

Add exactly 3 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 and smashed strawberries. 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.

Side Note: The fruit will float to the top of the jam during the cooling process. Stir the jam once it has cooled and is starting to set. This will allow the fruit to be distributed throughout the jar and it will have a nicer appearance.

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.

Raspberry Strawberry Freezer Jam

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Condiment

Cuisine: American

Servings: 6 cups

Author: Pam - For the Love of Cooking

Equipment

• 6 Freezer Jam Jars with Lids

Ingredients

• 6 cups fresh raspberries
• 1 cup fresh strawberries sliced & mashed, (must be exact amount)
• 3 cups white sugar must be exact amount
• 1 packet of Sure-Jell for use in less or no sugar must use this exact pectin for this recipe
• 1 cup of water

Instructions

• Wash the raspberries. Remove half to a thin wire sieve, and mash the berries very well into a bowl, this will remove the seeds and will produce a raspberry puree. Be patient, it will take some time.
• The raspberry puree and the remaining whole raspberries need to be 3 cups total.
• Slice and smash the strawberries with a potato masher; you will need exactly 1 cup.  Side Note: Make sure you have a total of 4 cups of fruit/puree.
• Note: Reducing sugar, water, pectin, raspberries, or strawberries will result in set failures. USE EXACT AMOUNTS.
• Add exactly 3 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 and smashed strawberries. 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.
• Side Note: The fruit will float to the top of the jam during the cooling process. Stir the jam once it has cooled and is starting to set. This will allow the fruit to be distributed throughout the jar and it will have a nicer appearance.
• 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.

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