This morning I whipped up a batch of raspberry freezer jam. I LOVE canning. But freezer jam? Heck ya! This stuff takes all of about 10 minutes to make. Plus, it doesn’t heat up the kitchen. Who wouldn’t love that?
Here is my fast and easy raspberry freezer jam recipe:
2 pounds fresh raspberries
1 1/3 cups of sugar
4 tablespoons Ball Real Fruit Instant Pectin
Give raspberries a quick wash and then crush one layer at a time in a large bowl or puree in a blender and set aside.
In a separate bowl, stir the sugar and pectin together. Slowly add fruit and whisk together for 3 minutes until all the ingredients are incorporated.
Pour raspberry jam mixture in to freezable containers making sure to leave at lest 1/2 inch head space to allow for the liquid to expand once in the freezer. Let jam stand 30 minutes before placing containers in the freezer.
This recipe makes 8 cups of raspberry freezer jam.
A few of my favorite canning books:
The Blue Chair Jam Cookbook
Food in Jars: Preserving in Small Batches Year-Round
Ball Complete Book of Home Preserving
Put ’em Up!: A Comprehensive Home Preserving Guide
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen
See More of my Canning Recipes HERE
Need a canner? I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack. And if you need a tool kit, I use one similar to this one.
This made me think, let’s say you just so happen to have 3 lbs of cherries… besides just eating them as is, what would you do with them?? I’ve never canned or frozen them, not huge into jams….. I just don’t want them to go bad! Also– what are your thoughts on a food dehydrator?
Mavis Butterfield says
If I had 3 pounds of cherries, I would pit them and freeze them. I’ve dehydrated them before but I prefer freezing them to snack on later in the year or in desserts.
Thank you for this post. I had been debating what to do with the last of our recently fresh-picked raspberries and this reminded me of my late Grandmother who taught me Raspberry Freezer Jam while stool on a stool beside her. My daughter, who is now 4 had a lot of fun with me making up a batch as I had all the ingredients on hand. Memories and Life Lessons were the topic of the afternoon before her nap…thanks for this classic 🙂
I just made a recipe called “Surprise Raspberry Jam”. You use 5 cups of peeled, chopped tomatoes, 4 C of sugar and 2 T. lemon juice. Mix together and bring to a boil. Lower the temp. and simmer for 25 mins. Take off of heat and add 2 3oz. packs of raspberry gelatin. Pour into plastic (freezable) containers and let sit for at least 3 hours ,but not longer than 24 hrs. It will keep in the freezer for 12 mos. or in the refrigerator for a few weeks. You will be pleasantly surprised at how much this jam tastes like raspberries! It’s yummy and a great way to use up tomatoes.
can you can frozen fruit
I am out of the raspberry jam from summer made with fresh raspberries and didn’t want to buy jam in the store so I used frozen raspberries. It turned out great. I am wondering if you really have to put it in the freezer or if one container can go right into the fridge to use and the rest into the freezer to store. Thanks for the quick & easy recipe.
Lynn Johnsen says
Love your recipes for freezer jam.
This might be dumb but how to you thaw it when you’re ready to use it?
Mavis Butterfield says
Just stick it in the fridge overnight. 🙂
Have you done a raspberry jalapeno jam using this same method? I would think you just pureed jalapenos and add in…any thoughts?