Raspberry Freezer Jam
Yield: 8 cups
This Raspberry Freezer Jam is the easiest you'll ever make—no canning needed! It's a delicious way to extend the life of your berries.
Ingredients
- 3 cups crushed ripe red raspberries (you will need about 6 cups whole raspberries to equal 3 cups crushed)
- 5¼ cups granulated sugar
- ¾ cup water
- 1 box (1.75-ounce) SURE-JELL Original Premium Fruit Pectin (in the yellow box)
Instructions
- Before you start, be sure to read my Notes at the bottom of this recipe card.
- To prepare crushed raspberries, place berries in a large bowl and crush them with a rigid pastry blender or potato masher. My goal is to have mostly crushed berries, with some small bits of fruit. Measure exactly 3 cups of crushed berries into a separate large bowl.
- Measure exactly 5¼ cups sugar; add to the crushed raspberries. Stir to combine well. Let stand 10 minutes, stirring every couple of minutes.
- In a small saucepan, stir together pectin and ¾ cup water. Pectin may start out lumpy. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
- Stir hot pectin mixture into berry mixture. Then stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. If a few sugar crystals remain, that's ok.
- Immediately fill containers with the hot jam, leaving ½″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling. With a damp paper towel, wipe the rims of the containers clean. Then screw on lids.
- Let stand at room temperature 24 hours until set. Then store in the refrigerate for up to 1 month. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator before using.
Notes
Before you start:
- Gather eight 1-cup to 2-cup size freezer-safe containers with tight-fitting lids. If you will be refrigerating the jam, go ahead and use glass canning jars. Wash them with hot water and dish soap. Rinse and dry thoroughly.
- Use perfectly ripe, sweet raspberries for the best flavor and set. Inferior fruit (both under-ripe and over-ripe) will produce inferior jam.
- Measure ingredients exactly. Altering recipes or ingredients could cause a set failure.
- This recipe calls for a lot of sugar, as most freezer jams do, but do not alter the amount and do not use a sugar substitute. If you want to use less sugar, look for Sure-Jell for Less or No Sugar Needed Recipes in the pink box, and follow the package instructions.
- Know that the finished product will not be as firm as a processed jam. It will be more loose, with a very spreadable consistency.
- Because this jam is not cooked, it must be stored in the refrigerator or freezer. It will keep best for about a month in the refrigerator, so store your jam in smaller containers that will be used up faster. Keep one jar in the refrigerator and the rest in the freezer for later.
Nutrition Information:
Serving: 2tablespoons Calories: 72kcal Carbohydrates: 18g Protein: 0.1g Fat: 0.1g Saturated Fat: 0.003g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.01g Sodium: 2mg Potassium: 17mg Fiber: 1g Sugar: 17g Vitamin A: 4IU Vitamin C: 3mg Calcium: 3mg Iron: 0.1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.