I was an adult before I realized that every child didn’t grow up with fresh raspberry jam in their fridge, and a stockpile of raspberry freezer jam when the fridge jar was gone. Some of my childhood friends would simply ask for a jar or two of my mom’s homemade raspberry jam for their birthday…that’s how yummy this stuff is!
Freezer jam is especially great because you don’t really need any special tools to make it, and with one batch you can have a few pints of jam that will last up to one year in the freezer!
Tips for perfect raspberry freezer jam:
Use firm, ripe berries for the best flavor and set.
You don’t want to use overripe berries or the jam may be too soft and runny.
Wash and rinse glass or plastic containers.
How many you use depends on how big they are. This recipe makes about 6-7 cups of jam.
Don’t over mash the berries.
Lightly mash the berries one cup at a time. Be careful not to over mash them—they should still look fairly chunky, but not like whole berries.
Consider serving with:
Few things are as delicious as fresh raspberry freezer jam!
- 6 cups fresh raspberries fresh and ripe
- 5 1/4 cups sugar
- 1 box Sure Jell Fruit Pectin
- 3/4 cup water
- A few clean glass or plastic jars with lids
*Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 6-7 cups of jam.
In a large bowl, lightly mash the berries one cup at a time. Be careful not to over mash them---they should still look fairly chunky, but not like whole berries. Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl.
Gradually stir in 1 cup of the sugar to the berry mixture. Stir until dissolved, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.
Let stand for 10 minutes.
In a small saucepan, stir together Sure Jell pectin mix with 3/4 cup water. Bring to a boil over high heat. Boil for one minute, stirring constantly. Remove from heat.
Stir into pectin mixture into the berries mixture. Stir constantly until sugar is completely dissolved and no longer grainy.
Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion.
Allow jam to rest at room temperature for 24 hours before freezing.
Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Recipe from here