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Raspberry Freezer Jam
Easy Homemade Freezer Jam, as in no canning skills or equipment required! This is my all time favorite jam! I've been making it for 10+years, it's the only jam I make now. Everyone always loves it and it freezes for up to 1 year! Recipe makes about 6 cups, or 48 (2 Tbsp) servings.
👥 48 Servings⏱️ Prep & Cook: 24h 25m⏳ Prep: 15 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- measuring cup
- pot
- saucepan
- whisk
- pan
📝 Preparation Steps
1
Have clean and dry food storage containers or jars ready and set aside***.
2
Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.
3
Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.
water1 cup
4
Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly ⏱️ 1 minute, stirring constantly. Remove pan from heat.
5
Immediately stir in crushed raspberries and stir ⏱️ 1 minute.
crushed raspberries (from about 6 cups whole raspberries, approximately 32 oz.)*4 cups
6
Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.
7
Let rest at room temperature ⏱️ 24 hours then transfer to freezer (I save one for the fridge).
8
Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.
Nutrition Facts
calories
70 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
3 mg
protein Content
1 g
carbohydrate Content
18 g
saturated Fat Content
1 g
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