My Raspberry Freezer Jam is a 15-minute recipe and an easy way to enjoy summer berries all year! Only 4 ingredients create a fresh and delicious raspberry jam.
Everyone seems to have their favorite type of jam, jelly, or spread. Mine happens to be raspberry and I love summer berries.
Making your own jam does not have to involved large boiling pots or a big process. My favorite way to make jam is using my Raspberry Freezer Jam recipes. It is simple, quick, reliable, and delicious. Perfect on toast, a scone, or in a peanut butter and jelly sandwich!
Ingredients
- fresh raspberries- I do not typically use a frozen raspberry for Raspberry Freezer Jam. I find that they retain too much water and the jam has trouble setting.
- granulated sugar- It is important not to use a course or powdered sugar.
- water
- Sure-Jell powdered fruit pectin
Instructions
- In a large bowl, mash fresh raspberries. You want some larger pieces, but majority should be mashed. This will yield just over 3 cups.
- Add sugar to the mashed raspberries and let it stand at room temperature for 5-7 minutes. Stir at the midway point of resting.
- In a small sauce pan, whisk together the water and pectin. Bring to a boil and stir the entire time. Boil for 45 seconds.
- Pour the pectin water over the berries. Stir gently for 2 minutes.
- Spoon the jam into clear jars. Make sure to leave about ½-¾ of an inch of space at the top.
- Seal the jar with the lid. Allow the jam to cool on the counter and set for at least 6 hours. Transfer to the freezer and store up to 12 months. The jam will keep in the fridge for about 2-3 weeks.
Looking For More Raspberry Recipes?
Raspberry White Chocolate Poke Cake
Angel Food Cupcakes with Berries
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Raspberry Freezer Jam
Ingredients
- 6 ½ cups fresh raspberries
- 4 cups granulated sugar
- ¾ cup water
- 1.75 oz Sure-Jell powdered fruit pectin
Instructions
- In a large bowl, mash fresh raspberries. You want some larger pieces, but majority should be mashed. This will yield just over 3 cups.
- Add sugar to the mashed raspberries and let it stand at room temperature for 5-7 minutes. Stir at the midway point of resting.
- In a small sauce pan, whisk together the water and pectin. Bring to a boil and stir the entire time. Boil for 45 seconds.
- Pour the pectin water over the berries. Stir gently for 2 minutes.
- Spoon the jam into clear jars. Make sure to leave about ½-3/4 of an inch of space at the top.
- Seal the jar with the lid. Allow the jam to cool on the counter and set for at least 6 hours. Transfer to the freezer and store up to 12 months. The jam will keep in the fridge for about 2-3 weeks.
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Colleen Delawder
We're always big fans of freezer jam at our house. It's so great to have a special treat out of the freezer to spread on toast, bagels, or biscuits!