Raspberry Freezer Jam
User Reviews
4.9
Raspberry Freezer Jam
Description
The Raspberry Freezer Jam recipe combines ripe fresh raspberries with sugar and fruit pectin to create a textured, sweet jam suitable for freezing. Soft mashing the raspberries retains some berry shape, giving the jam a chunky consistency rather than being entirely smooth. The sugar is gradually mixed in and dissolved to balance the berries' tartness, while boiling the pectin in water activates its thickening power.
This recipe yields about 7 to 8 cups of jam, which can be stored in clean glass or plastic jars and frozen for preservation. The process avoids lengthy cooking, resulting in a brighter berry flavor and a fresher taste than traditional boiled jams. The jam is spreadable straight from the freezer once thawed.
Using firm, ripe berries prevents the jam from being too runny. Leftover mashed berries not used in the jam can be saved for smoothies or as pancake toppings. Properly cleaned containers ensure food safety during freezing. This recipe is suited for cooks wanting homemade jam without complex canning.
Ingredients
- 6 cups raspberries fresh and ripe, fresh
- 5 1/4 cups granulated sugar
- 1 box fruit pectin found at your local grocery store, walmart, or online, Sure Jell brand
- 3/4 cup water
- A few clean glass or plastic jars with lids
Instructions
- *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 7-8 cups of jam.
- Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey 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. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
- Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, 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 pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
- Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
- Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and 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.
- You might also like Peach Jam or Strawberry Jam!
Notes
- Use firm, ripe raspberries to ensure proper set and prevent runny jam.
- Gradually add sugar to the mashed berries and stir until fully dissolved for balanced sweetness.
- Boil the fruit pectin with water until a rolling boil to activate thickening properties.
- Store the jam in clean, sealed jars and freeze to preserve freshness without canning.
- Reserve leftover mashed berries for other uses like smoothies or pancake toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pints
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 147g | 49% |
| Protein | 1g | 2% |
| Sodium | 15mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 134g | 268% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 24mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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