I LOVE raspberry freezer jam(and strawberry!), but, sadly and surprisingly, have never made it. The only jam I have ever made is plum jam. When I lived in Mendon, Utah, we had several wild plums trees all around our house that would bear little tiny reddish-purple plums every fall. One year, my sister and I picked thousands of them, pitted them, and then made a cooked jam, complete with pressure-cooked jars and everything. It was good, but I am happy to say that making raspberry freezer jam was much easier, and only takes about 30 minutes from start to finish!
- 2 1/2 c. (4-6oz. cartons) Fresh Raspberries, crushed(frozen raspberries can also be used)
- 4 c. Sugar
- 1 package(3 oz.) Ball liquid pectin
- 2T. Lemon Juice
In a medium-sized bowl, combine the crushed raspberries and sugar, mixing thoroughly. Let stand for 10 minutes.
Add the entire package of liquid pectin and the lemon juice to the raspberry mixture and stir continuously for 3 minutes.
Ladle jam into clean, freezer safe containers leaving 1/2″ of space in between the jam and the top of the container to allow for expansion. Let stand in the refrigerator until set and then transfer to the freezer(within 24 hours).
The jam will keep in the fridge for up to 3 weeks and in the freezer for up to a year.
Fills 4-8oz. containers. I made one recipe and I think I am set for the year!!
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