Instructions

Step 1

Crush raspberries in a large bowl. Add sugar, stirring frequently until sugar dissolves, about 20 minutes.

Step 2

Stir together fruit pectin and lemon juice in a small bowl. Add pectin mixture to berries and stir for 3 minutes.

Step 3

Pour raspberry mixture into 6 half-pint jars, cover, and set aside at room temperature for 24 hours. Store jam in freezer. Thaw before serving; store opened jam up to 4 weeks in refrigerator.

Crush raspberries in a large bowl. Add sugar, stirring frequently until sugar dissolves, about 20 minutes.

Stir together fruit pectin and lemon juice in a small bowl. Add pectin mixture to berries and stir for 3 minutes.

Pour raspberry mixture into 6 half-pint jars, cover, and set aside at room temperature for 24 hours. Store jam in freezer. Thaw before serving; store opened jam up to 4 weeks in refrigerator.

Recipes

Raspberry Freezer Jam

Name: Raspberry Freezer Jam
Total time: PT0D0H0M
Yield: makes 6 Half Pints
Ingredients: 2 pints fresh raspberries; 4 cups superfine sugar; 1 (3-oz.) pouch liquid fruit pectin; 3 tbsp. fresh lemon juice

Serves
makes 6 Half Pints

This less-involved method for freezer raspberry jam delivers a brighter fresh-fruit flavor than the cooked version. Do not alter or double the recipe, because the jam won't jell properly.

Ingredients

2 pints fresh raspberries
4 cups superfine sugar
1 (3-oz.) pouch liquid fruit pectin
3 tbsp. fresh lemon juice

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Instructions

Step 1

Crush raspberries in a large bowl. Add sugar, stirring frequently until sugar dissolves, about 20 minutes.

Step 2

Stir together fruit pectin and lemon juice in a small bowl. Add pectin mixture to berries and stir for 3 minutes.

Step 3

Pour raspberry mixture into 6 half-pint jars, cover, and set aside at room temperature for 24 hours. Store jam in freezer. Thaw before serving; store opened jam up to 4 weeks in refrigerator.

Crush raspberries in a large bowl. Add sugar, stirring frequently until sugar dissolves, about 20 minutes.
Stir together fruit pectin and lemon juice in a small bowl. Add pectin mixture to berries and stir for 3 minutes.
Pour raspberry mixture into 6 half-pint jars, cover, and set aside at room temperature for 24 hours. Store jam in freezer. Thaw before serving; store opened jam up to 4 weeks in refrigerator.