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–+ servings
raspberry freezer jam in a glass jar with a knife on the side.
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Raspberry Freezer Jam

Course Sauces and Spreads
Cuisine American
Keyword Freezer
Prep Time 15 minutes
Cook Time 3 minutes
Servings 3.5 Cups

Ingredients

  • 6 ½ cups fresh raspberries
  • 4 cups granulated sugar
  • ¾ cup water
  • 1.75 oz Sure-Jell powdered fruit pectin
US Customary - Metric

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.