Raspberry Freezer Jam Recipe
This homemade raspberry freezer jam recipe uses just a couple of ingredients to create a delicious, fuss-free homemade jam. Because it doesn’t require cooking the fruit or water baths for sterilization, it’s a very easy process that any novice can master! No special canning equipment needed!
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Servings: 5 pints
Ingredients
- 2 cups raspberries fresh preferred or frozen, thawed
- 3 cups granulated sugar
- 3 tablespoon pectin
- ¾ cup water
Instructions
- Add the fresh raspberries into a large bowl and crush them thoroughly. A potato masher works well.
- Add in the sugar to the mashed raspberries and stir well, for at least 3 minutes.
- While the fresh berries and sugar sit, prepare the fruit pectin. Heat water in a small saucepan and stir in pectin. Bring to a boil on medium-high heat and boil for about 1 minute. Remove from heat and pour pectin mix into the smashed raspberry mixture.
- Let stand for at least 5 minutes, so jam mix can cool slightly.
- Pour into very clean jars and leave a ½ inch to 1 inch head space. Secure the lids and allow to stand for at least 12 hours before placing in the freezer.
Notes
To reduce sugar graininess of jam, allow the sugar and smashed raspberries to sit for a few hours. This will allow the sugars to eventually break down and dissolve. Over night is great, but even letting it sit for a couple of hours will help.
Nutrition
Calories: 516kcal | Carbohydrates: 133g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 76mg | Fiber: 4g | Sugar: 122g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg
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