Raspberry Freezer Jam

 

Raspberry Freezer Jam (With Liquid or Powdered Pectin)

Chris Scheuer

This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! It takes less than 10 minutes of hands-on time and makes a sweet, vibrant jam that's perfect for gifting-or just enjoying by the spoonful!

4.98 from 70 votes

Prep Time30minutes mins

Cook Time3minutes mins

Total Time33minutes mins

Servings80 servings

Calories41

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Ingredients

 

 

• 2 cups prepared raspberries, from 4 half-pint cartons fresh or 2 12-ounce bags frozen raspberries
• 4 cups granulated sugar, measured into a separate bowl

If using liquid pectin:

• 3 ounce (88g) pouch Certo Liquid Fruit Pectin or other liquid pectin
• 2 tablespoons fresh lemon juice

Of using powdered pectin:

• 1.75 ounces (49g) Sure-Jell Powdered Pectin or other powdered pectin, 1 box of Sure-Jell is 1.75 ounces (49g)
• ¾ cup water
• 2 tablespoons fresh lemon juice

Instructions

 

Prepare containers:

1. Wash jars or plastic containers and lids with hot, soapy water. Rinse well and dry thoroughly, or run through the dishwasher.

Prep the fruit:

1. If using frozen raspberries, thaw completely. Crush raspberries thoroughly (a potato masher works well). Measure exactly 2 cups of crushed fruit into a large bowl. Stir in the sugar until fully combined, scraping the sides to incorporate any crystals.
2. Dissolve the sugar (choose one method):

Option A - Let it rest:

1. Cover the bowl and let the mixture sit at room temperature for 6-8 hours or overnight, stirring occasionally.

Option B - Microwave method:

1. Microwave the fruit-sugar mixture on high power for 3 minutes, then stir well. If the mixture still feels grainy, microwave for another 1-2 minutes, then stir again.

To Finish the Jam:

➤ If using liquid pectin:

1. In a small bowl, combine the lemon juice and liquid pectin. Add to the fruit mixture and stir for 3 full minutes, until well combined.

➤ If using powdered pectin:

1. In a small saucepan, combine the powdered pectin and ¾ cup water. Bring to a boil over high heat, stirring constantly. Once boiling, continue to stir and boil for 1 full minute. Remove from heat and stir in the lemon juice.
2. Immediately pour the hot pectin mixture into the fruit mixture and stir vigorously for 3 full minutes.

Fill and store:

1. Ladle jam into clean containers, leaving ½ inch headspace (the jam expands slightly as it freezes). Wipe rims and seal with lids. Let stand at room temperature for 24 hours to set.
2. Jam is ready to enjoy! It will keep in the refrigerator for 3-4 weeks and in the freezer for up to a year. Store in the fridge and use within 3-4weeks.

https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/#recipe