Raspberry Freezer Jam Recipe
Capture the luscious flavors of summer with this easy raspberry freezer jam recipe. With more fruit flavor and vibrant color than canned jam, the best part is that there's no canning required! You can easily create a batch of homemade jam that will brighten up your breakfast spreads and desserts, and it will last in the freezer for up to 1 year.
Servings: 7 cups
Calories: 632kcal
Ingredients
- 6 cups fresh raspberries
- 5 ¼ cups granulated sugar
- 2 Tablespoons fresh lemon juice
- ¾ cup water
- 1 (1.75 ounce box) Sure Jell fruit pectin
Instructions
- In a large mixing bowl, mash the raspberries using a potato masher. *If using frozen berries, thaw them first and include the juice. If you want a chunkier texture, leave some berries in larger pieces.
- Measure out 3 cups of mashed berries and transfer them to a separate large bowl (use any remaining mashed berries as an ice cream or yogurt topping).
- Add sugar and lemon juice to the mashed berries and whisk to combine.
- In a medium saucepan over medium-high heat, pour in ¾ cup water and pectin. Bring to a rolling boil, whisking constantly. Boil for 1 minute.
- Add the mashed berries to the saucepan, reduce the heat to medium-low, and stir for an additional 4-5 minutes, until the sugar has completely dissolved. Remove from heat.
- Pour jam into glass jars, leaving ½" of space at the top of the jar for expansion in the freezer. Cover with lids and let jam rest at room temperature for 24 hours before freezing.
- Store jam in the refrigerator for up to 1 month, or in the freezer for up to 1 year.
Notes
- How to store: Store jam in the freezer for up to 1 year. Once thawed, it will keep in the fridge for up to 4 weeks.
- Dissolve sugar completely. Make sure the sugar is completely dissolved before transferring to containers. It should not have a gritty texture at all. I recommend tasting it before transferring, and if it's slightly grainy, continue stirring jam over low heat until sugar is totally dissolved.
- Measure carefully. Be sure to use the exact amounts of mashed raspberries, sugar, pectin, and lemon juice for the best results.
- Leave room in jars. There should be about ½" of space at the top of your jars. This allows the jam to expand when frozen.
- Don't adjust the amount of sugar. Increasing or reducing the amount of sugar may cause the jam to not set properly.
- Don't double the batches. Instead, make one batch at a time for the best consistency and texture.
Nutrition
Calories: 632kcal | Carbohydrates: 162g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 163mg | Fiber: 7g | Sugar: 154g | Vitamin A: 34IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 1mg