Raspberry Freezer Jam
Jam can be intimidating, but this raspberry freezer jam is the easiest and most delicious recipe you can find! You can make this divine homemade raspberry jam in less than 30 minutes from start to finish!
Equipment
- freezer friendly containers
Ingredients
- 6-7 cups fresh raspberries
- 5 1/4 cups granulated white sugar
- 1 box SUREJELL pectin
- 3/4 cup water
Instructions
- Place the fresh raspberries in a colander.
- Fill a bowl of cold water and dunk the colander into the bowl of cold water.
- Gently swirl the raspberries around to remove dirt and debris. Lift the colander out of the water and let excess water drain.
- Lay a dry kitchen towel in a rimmed baking sheet then layer a few layers of paper towels over top of the towel.
- Softly transfer the raspberries to the dry paper towels and let dry for 5 minutes.
- Next, place raspberries in a food processor and pulse a few times until raspberries are crushed.
- Measure 3 cups of crushed raspberries exactly and pour into to a large mixing bowl.
- Add 5 1/4 cups of sugar to crushed raspberries and stir until sugar is well incorporated.
- Let sit for 10 minutes, stirring frequently.
- While waiting, prepare freezer friendly containers. Remove lids, wash, rinse and dry and set out on the counter.
- After 10 minutes, mix together water and SUREJELL pectin in a medium saucepan and bring to a boil over high heat.
- When pectin begins to boil, set a timer and boil for exactly 1 minute, stirring constantly with a whisk. After 1 minute, immediately remove the pectin from heat and add to raspberry mixture.
- Gently stir the pectin mixture into the raspberry mixture for 3 minutes.
- After 3 minutes, immediately begin filling containers with jam. (I use a liquid measuring cup to pour the jam into my prepared containers). You'll want to leave about 1/2 inch at the top of the containers for expansion when freezing.
- When all the jam has been poured into the containers, take a wet paper towel and wipe off any excess jam that may have spilled on top or sides of the containers. Then, place the lids on the containers.
- Let the jam stand at room temperature for 24 hours.
- Once the jam has set for 24 hours, you then can transfer it to the refrigerator or freezer.
- The jam stores in the refrigerator for up to 3 weeks and in the freezer for up to 1 year.
- Enjoy!
Nutrition
Calories: 41kcalCarbohydrates: 11gProtein: 0.1gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 10mgFiber: 0.5gSugar: 10gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!