Making jam can be a sweet and sticky experience.

I was thrilled when I found raspberry bushes growing along the side of my freshly purchased home, they are my favorite fruit. My Grandma suggested making some raspberry freezer jam and think I muttered something about her being crazy because I wouldn’t know where to start. She suggested I start with a recipe, so I looked one up online and it was way easier than I thought.

This is a great way to make jam in the summer when the fruit is fresh because you don’t have to worry about water bath canning and heating up the kitchen.

Choose Your Berries

To capture peak flavor, you’ll want fruit that is ripe and plump. Pick your fruit at the height of the season. If I may suggest, from a local farm, a farmer’s market or even better, your own back yard.

Wash and Mash Your Berries

Wash raspberries thoroughly and start crushing. Sufficiently squish to your liking, you can leave a few chunks for texture. The fastest way I’ve found is to use a potato masher or a meat chopper. This is the fun part, but don’t get too carried away, try to avoid any splatter; nobody likes a raspberry stain.

A Few Tips

I like to use a glass bowl so I can see that the mixtures have combined.

Use a funnel to avoid the sticky mess when putting your jam in jars.

Although the recipe is simple, follow the directions carefully to make sure the jam sets instead of being runny.

If you prefer less seeds you can run your crushed raspberries through a mesh strainer before adding the sugar.

Having this raspberry freezer jam stocked is great for gift giving all year long.

My Grandma is so pleased that I followed her advice. Being “Grandmothered” in, she gets the first fruits, so when I visit her we exchange jars, she gives me her empty one and I give her a full one.

Raspberry Freezer Jam

5 from 1 vote

Print Recipe

Ingredients

6 cups raspberries
5 1/2 cups sugar
3/4 cup water
1 box Original Sure Jell Fruit Pectin

Instructions

Wash & Dry 7 - 8oz Jars
Rinse raspberries. In a large bowl, crush raspberries. Add the sugar into raspberries and mix until thoroughly combined.
Let raspberry mixture sit for 10 minutes, stirring occasionally.
In a small sauce pan, stir together the pectin and water. Bring to a boil on medium-high heat and let boil for 1 minute while stirring constantly. Remove from heat and stir pectin mixture into raspberries until sugar in dissolved.
Pour into prepared jars, leaving 1/2 inch head space. Wipe off the rims of the jars and cover with lids.
Let jam sit at room temperature for 24 hours. Then place in freezer.
Store in refrigerator up to 3 weeks or in freezer for up to 1 year.

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