Make Raspberry Freezer Jam with Fresh Raspberries
Don’t you just love homemade raspberry freezer jam? If you haven’t made it before, you won’t believe how easy the recipe is. We’ve gotten lots of fresh raspberries from our garden this year and I have been able to make raspberry freezer jam – a lot of it! At our house we love to have raspberry jam on toast for breakfast or for a late night snack. My husband also makes a phenomenal raspberry German pancake recipe using this amazing jam. You definitely should try it-I think your family will love it! The best part is that it is so easy to make. If you didn’t grow raspberries in your garden this year, grab some at the farmer’s market because you have got to make this jam!
To make raspberry freezer jam, I use Sure Jell brand premium fruit pectin. They are NOT paying me to tell you about this. I love Sure Jell that much. If you make freezer jam using a different brand of pectin, be sure you use the directions for that brand, otherwise you may have problems getting your jam to set.
How to Make Raspberry Freezer Jam with Fresh Raspberries
Raspberry Freezer Jam Ingredients
1 package Sure-Jell Premium Fruit Pectin
6 cups fresh red raspberries
5 1/4 cup of sugar (Do NOT use a sugar substitute or reduce the amount of sugar. If you do you may have problems getting the jam to set.)
3/4 cup water
Raspberry Freezer Jam Instructions
First, you need to gather your raspberries. You’ll need 6 cups of fresh raspberries.
Put your raspberries in a large pot. Using a potato masher, crush the raspberries.
Mash raspberries. Add 5 1/4 cups of sugar to the mashed raspberries. Stir the mixture and then let it stand for 10 minutes.
Now here is where I deviated a bit from the Sure-Jell package instructions. They say to stir the Sure-Jell and 3/4 cup of water in a saucepan, then bring it to boil. Boil it for 1 minute, stirring constantly, and then remove from heat.
I did not do that. Here is what I did: I added the Sure-Jell pectin and 3/4 cup of water to the fruit and sugar mixture, let it boil for a minute stirring constantly, then removed it from heat. You can do it either way.
Ladle the jam into containers, leaving 1/2 inch of space to allow for expansion when freezing, then seal with lids. Let the raspberry freezer jam set for 24 hours or until set.
Pop it in the freezer. It will stay good frozen for a year, so you have plenty of time to enjoy your raspberry freezer jam!
See you next time!
P.S. If you love garden cooking, click here to see some of my other garden cooking recipes!