Go Back
Print Recipe

Raspberry Freezer Jam Recipe

Using Sure-Jell for Less/No Sugar - Pink Box
Total Time30 minutes
Course: Breakfast, Brunch, Dessert, lunch, Snack
Keyword: Canning Recipe, Fruit, Jam, Jelly, Raspberry

Ingredients

  • 4 cups crushed red raspberries
  • 3 ½ cups granulated sugar
  • 1 1.75 oz package Sure-Jell for Less or No Sugar Needed Recipes
  • 1 cup water

Instructions

Step 1: Prepare the Raspberries

  • Mash the Raspberries: Wash and drain 6 cups of fresh red raspberries. Mash them thoroughly using a potato masher or a fork until you have a chunky consistency. Measure exactly 4 cups of mashed raspberries into a large bowl. If desired, press half of the fruit through a sieve to remove seeds.

Step 2: Boil the Sugar, Sure-Jell and Water

  • Sugar: Measure out 3 1/2 cups of granulated sugar and pour it into a sauce pan. (Do not reduce the sugar or use a sugar substitute since this will cause the jam not to set)
  • Pectin: Stir in 1 package of Sure-Jell for Less Sugar or No Sugar Needed Recipes Pectin.
  • Water: Add 1 cup of water, stir. Bring to a boil on medium-high heat, stirring continually. Boil for 1 minute, continuing to stir. Remove from the heat.

Step 3: Combine Pectin with Raspberry Mixture

  • Add Raspberries to Pectin: Pour the raspberry mixture into the hot pectin mixture stir for one minute until well blended.

Step 4: Fill the Containers

  • Prepare Containers: Use clean, freezer-safe containers with tight-fitting lids. Leave about 1/2 inch of space at the top to allow for expansion when freezing.
  • Fill and Seal: Pour the raspberry mixture immediately into the containers. Seal the containers with their lids.

Step 5: Freeze the Jam

  • Let Set: Let the filled containers sit at room temperature for about 24 hours or until set.
  • Freeze: Store the jam in the freezer for up to one year. Thaw in the refrigerator before use. Opened containers can be kept in the refrigerator for up to 3 weeks.