This Raspberry Freezer Jam is a delightful blend of sweet and tart, easy to make with minimal ingredients, and a joy to share. Whether you're a novice or an expert in the kitchen, this jam will become a staple in your culinary repertoire. Enjoy it year-round for a taste of summer, even in the chill of winter.
Mash 1 cup of fresh raspberries and measure out exactly 1 cup of the mashed fruit. Make sure to mash and then measure to ensure that you have enough fruit.
1 cup of fresh raspberries
Place raspberries in a mixing bowl and add 1 ½ cups of granulated sugar. Stir until well combined.
1 ½ cups of granulated sugar
Stir in 1 tablespoon lemon juice and 1 tablespoon vanilla extract and let sit for 10 minutes.
While the raspberries are resting, prepare pectin.
Combine 1.75 ounces Sure-Jell Fruit Pectin and ¾ cup water in a small pan and whisk together over medium-high heat. Bring to a boil, while stirring frequently.
¾ cup water, 1.75 ounces Sure-Jell Fruit Pectin
Once boiling, set timer for 1 minute and cook, stirring constantly. Do not cook pectin for more than 1 minute.
Add pectin to raspberry mixture and stir until all the sugar has been dissolved.
Once the sugar has been dissolved, you are ready to place into jars. Make sure jars are clean and dry before storing jam.
Fill jars until jam reaches ½ inch from the top.
Seal jars tightly with a lid and let sit at room temperature for 24 hours before placing in the freezer or refrigerator.
Notes
If you want to make a low sugar or no-sugar version of this freezer raspberry jam, you will need to get specific pectin for this. Don’t just reduce the sugar as the recipe won’t work.
If you don’t like seeds in your jam, it is easy to remove them. Once you have mashed the raspberries, put them through a fine metal strainer which will remove the seeds. Make sure you still get 1 cup of raspberries after straining and add more if needed to ensure you have the right ratio.
Be sure to let the jam cool completely before chilling.