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Raspberry Freezer Jam

Raspberry Freezer Jam

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.

Raspberry Freezer Jam

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.

Raspberry Freezer Jam

 

Raspberry Freezer Jam

 

Yield: 6 ~ 1/2 cup jars

Total Time: 15 minutes

Ingredients:

4 cups fresh raspberries
3 1/2 cups of sugar (exact amount)
1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
1 cup of water
Freezer jam containers

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. Jam is on my list this year… I especially love raspberries with a little kick from habanero mixed in!

  2. A great way yo make jam – no canning to bother with and also it keeps the fresh taste of the berries.

  3. 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. 🙂

  4. 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.

  5. 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/

  6. can you make the raspberry freezer jam with instant pectin?