This Raspberry Freezer Jam Recipe uses fresh fruit and is quick and easy.
It can be used for both red and/or black raspberries.
This jam is not canned or processed, so it needs to be kept in the refrigerator, or, if storing for a longer period of time, store the jam in the freezer until ready to use.
Note - if you are planning to remove all or some of the raspberry seeds, then ensure you still have 3 cups of prepared fruit left for the recipe.
3 cups crushed raspberries (red or/and black)
5 1/4 cups sugar
1 box powdered pectin
3/4 cup water
If desired, process part, or all, of the raspberries through a sieve or a food mill to remove seeds.
Measure 3 cups of prepared berries.
Place the prepared berries in a large bowl.
Add the sugar and mix well.
Let the above mixture stand for 10 minutes, stirring occasionally. Dissolve the powdered pectin in the water, bring to a boil, and boil hard for 1 minute.
Add the pectin mixture to the berries and sugar and stir for 3 minutes.
Ladle the jam into freezer safe jars or other containers, leaving 1/2 inch headspace.
Cover jars/containers and let stand at room temperature until set (up to 24 hours).
Freeze or refrigerate the bottled jam.
Makes about 7 jars (1/2 pint size).
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