Easy Homemade Raspberry Jam Recipe
Are you ready to make the most beautiful ruby red jam? This easy raspberry jam recipe is the BEST for preserving the flavor of the raspberries.
Let me make a case to you on making freezer jam. Now, I think there is NOTHING wrong with traditional methods of canning jam, especially if you don’t have freezer space to spare.
But, canned jam spends so much time in the water bath to process and seal, which in my opinion it often ends up dulling the flavor of the fruit. In this recipe, I prep the jam and store it in the freezer instead of canning it, which makes it a “freezer jam!”
This recipe preserves the sweetness of the raspberries and the vibrant red color. If you’ve made my Strawberry Jam before, you’re already familiar with the process!
For this jam, you can either use traditional canning jars, or I will link some containers that are especially made for freezer jam below.
Serving Suggestions
This raspberry jam recipe is more versatile than you might think! Obviously, it’s wonderful on bread or biscuits. But, having some on hand frees you up to use berries in so many ways! Here are a few suggestions:
- Add a tablespoon of jam to homemade dressing or a mixed drink.
- Combine equal parts jam and ketchup for a basic BBQ sauce. I like to add a splash of Worcestershire sauce for depth, and a bit of chipotle powder to give it a kick!
- Eat on apples with peanut butter!
- Add to a pan sauce to serve over pork or chicken.
- Use for thumbprint or linzer cookies.
Storing Raspberry Freezer Jam
This jam will store in the refrigerator for up to 3 weeks, or in the freezer for up to a year. To thaw, place in the refrigerator before using.
I hope that you love this homemade jam recipe! I keep it in the freezer year round. If you end up making it, please let me know how it went in the comments below!
Easy Homemade Raspberry Jam
Ingredients
- 3 cups prepared fruit, about 6 cups fresh raspberries
- 5.25 cups sugar
- 3/4 cup water
- 1 box SURE-JELL Original Premium Fruit Pectin
Equipment
- potato masher for crushing raspberries
- ladle with spout for transferring jam into jars
- fine mesh sieve for straining out seeds
Instructions
- Prepare containers by sanitizing in boiling water.
- In a large bowl, crush the raspberries. Press half of the crushed raspberries through a sieve to remove some of the seeds (optional).
- Measure three even cups of the crushed raspberries into a separate, large bowl. Add sugar. Stir vigorously to combine. Allow to rest for 10 minutes, stirring occasionally.
- To a small saucepan, add water and pectin powder. Bring to a bowl, stirring constantly with a whisk. Once it gets to a rolling boil, allow it to boil and continue stirring for one additional minute.
- Add the hot pectin mixture to the crushed raspberry and sugar mixture. Stir for 3 minutes, or until the sugar is mostly dissolved. There may be a bit of foam, that is normal and will settle.
- Using a ladle, pour the hot jam mixture into your containers, leaving about 1/2 inch headroom. Wipe off the edges and cover with lids.
- Allow to stand at room temperature for 24 hours to set, then transfer to the refrigerator or the freezer.
