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.
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
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.
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