Fresh Homemade Raspberry Freezer Jam
One of the best parts of summer is making fresh, homemade raspberry freezer jam. My favorite recipe is from Sure Jell pectin. The recipe is inside the box. This recipe is great for beginners because a lot of equipment isn’t needed, and if you didn’t already know…freezer jam is famous for its delicious, fresh-tasting flavor.
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What is the difference between freezer jam and regular jam?
- Freezer jam must be kept in the freezer instead of on a shelf.
- Both jams use pectin, but regular jams will have a thicker consistency.
- Making freezer jam is a simple process that doesn’t require a water bath to preserve.
- Any glass or plastic storage container can be used with a tight lid for freezer jam, whereas sterile jars with a proper seal and a canning kettle are required for regular jam.
For great freezer jam, first, we need to start with fresh berries!
Weight Watcher Plus can add one point per tablespoon of this jam.
As mentioned above, there are different ways to make jams and jellies, but I prefer the fresh taste of freezer jam. Remember, it must be stored in the freezer, so you would need to be sure there is space for it. One batch will make about 6-7 jars, which doesn’t take up a lot of space.
You can always make jam as needed and use frozen berries; I often do this later in the year as we run out of jam.
The jam shown in my post today is called red raspberry, and you will find it on the instruction sheet that’s inside the box in the Quick & Easy Freezer Jam Recipe section. The recipes must be followed exactly, and the ingredients measured accurately; no rounding up or guessing, or the jam won’t set and will be too runny. It can also end up way too thick, like goo. I also like the strawberry jam. When I was teaching, my students made jam as one of their first projects. Lots of my students made the blueberry jam and loved it. Try several; you can’t go wrong with this product.
The basic steps for making Raspberry freezer jam include:
Crush berries, but don’t puree.
Measure crushed berries exactly and set them aside.
Add 1 cup of water to pectin and sugar.
Stir water into pectin and sugar and mix well. Bring the mixture to a low boil and let it boil for 1 minute.
Add the crushed berries to the hot pectin and sugar mixture.
Fill up the clean jars or containers with the jam. I find a soup ladle works well.
Wipe the edges of the jar clean before placing the lids on them.
Enjoy! And try this recipe: No-Cook Low Sugar Freezer Jam made with even less sugar.
