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Half-pint containers of raspberry freezer jam lined up on the counter to set]

Easy Raspberry Freezer Jam

How I turn fresh garden raspberries into freezer jam. No canning, about 30 minutes of work, and a taste of summer all winter long.
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Prep Time 20 minutes
Cook Time 1 minute
set time 1 day
Total Time 1 day 21 minutes
Servings: 6 half-pint containers
Course: Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups crushed raspberries about 6 cups whole berries
  • 5 1/4 cups sugar
  • 3/4 cup water
  • 1 box SURE-JELL Original Premium Fruit Pectin

Equipment

  • Small saucepan
  • Large bowl
  • Potato masher
  • Half-pint freezer containers with lids

Method
 

  1. Line up clean, dry freezer containers and lids before you start.
  2. Crush the berries a layer at a time.
  3. Measure exactly 3 cups of crushed berries into a big bowl. Stir in the sugar and let it sit 10 minutes, stirring now and then.
  4. Whisk the water and pectin in a small saucepan. Bring it to a full boil over high heat, stirring the whole time. Boil 1 minute, still stirring.
  5. Pour the hot pectin into the berries. Stir for 3 minutes, until the sugar is almost dissolved.
  6. Fill the containers right away, leaving 1/2 inch of room at the top. Wipe the rims and put the lids on.
  7. Leave them on the counter for 24 hours to set.
  8. Keep in the fridge up to 3 weeks or the freezer up to 1 year. Thaw frozen jam in the fridge.

Notes

Don't cut the sugar. SURE-JELL Original needs the full amount to set.
Makes about 6 cups, six half-pint containers.
Recipe adapted from the SURE-JELL Original Premium Fruit Pectin package directions.