Raspberry Jam
If you love homemade jam but want to skip the canning process, this freezer raspberry jam is perfect. It’s sweet, fresh and easy to customize. You can even adjust the texture and sweetness to your liking.
Servings: 3 Pints
Equipment
- Glass Jars or plastic, with Lids, use freezer-safe jars if freezing
Ingredients
- 6 Cups raspberries fully ripe
- 5 ¼ Cups granulated sugar
- ¾ Cup water
- 1 ¾ Ounces pectin I used 1 box of Sure Jell
- 2 Teaspoons lemon juice
Instructions
- Rinse clean containers and lids with boiling water. Dry thoroughly. (You don't need to sterilize them).
- Rinse berries in cold water. Place whole berries into a large Ziploc bag.
- Use your hands to thoroughly crush the raspberries in the zipped bag, leaving some in small chunks. This should leave you with 3 cups of crushed raspberries.
- Pour the crushed berries into a large bowl.
- If you want fewer seeds in your jam, press half the crushed berries through a sieve over a medium-sized bowl. Be sure to scrape the bottom of the sieve with a spatula as a lot of juice collects there.
- Discard the pulp and seeds in the sieve.
- Pour the strained raspberries into the bowl with the crushed berries.
- Add lemon juice. Stir to mix well.
- Measure exactly 3 cups of the crushed raspberries into another large bowl. (If you have some over, save it for another use).
- Stir in the sugar and let stand 10 minutes, stirring occasionally.
- Mix the water and pectin in a small saucepan.
- Bring to boil on high heat, stirring constantly.
- Continue boiling and stirring for 1 minute.
- Add the pectin mixture to fruit mixture.
- Stir for 3 minutes or until sugar is almost dissolved and no longer grainy. A few sugar crystals on the edge of the bowl are fine.
- Fill all containers immediately to within ½ inch of tops and wipe off top edges of the containers. Recipe yields 3 pints or 49 ounces.
- Immediately cover with lids.
- Let stand at room temperature 24 hours and then refrigerate.
Notes
Measure the sugar accurately: Too little or too much can affect the set.
Boil the pectin long enough: A full minute of boiling is key for setting.
Label the jars: Include the date so you know how long it’s been stored.
Use freezer-safe jars: Make sure containers can handle freezing without cracking.
Boil the pectin long enough: A full minute of boiling is key for setting.
Label the jars: Include the date so you know how long it’s been stored.
Use freezer-safe jars: Make sure containers can handle freezing without cracking.
Nutrition
Calories: 1527kcal | Carbohydrates: 392g | Protein: 3g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 42mg | Potassium: 374mg | Fiber: 17g | Sugar: 360g | Vitamin A: 80IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
