Raspberry Freezer Jam Recipe, with Video Tutorial
An easy raspberry jam recipe.
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Servings: 6 cups
- 3 pints of Raspberries crushed to make 3 cups
- 5 1/4 cups Sugar
- 1 box Sure-Jell
- 3/4 cup Water
Wash raspberries and then crush one cup at a time. Measure out 3 cups of crushed berries into a bowl. You can sieve out half of the pulp to remove the seeds if you want. I don’t bother.
Measure the sugar into another bowl.
Combine the sugar and crushed raspberries stir well to combine.
Let the sugar and berry mixture stand for 10 minutes.
In a small saucepan combine the Sure-Jell with water. Stir to combined.
Heat the pectin mixture on high to a boil. Boil for 1 minute. Then remove from burner.
Combine the pectin mixture with the berry mixture and stir until sugar crystals dissolve about 3 minutes.
Pour into clean freezer containers and place lids on them.
Let the jam stand at room temperature overnight to set.
Then freeze until ready to use.