RASPBERRY FREEZER JAM
The BEST homemade raspberry jam that requires just four simple ingredients and will last in the freezer for up to one year!
Provided by Lauren Allen
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
- Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
- Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
- Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
- Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
- In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
- Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
- Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
- Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
- You might also like Peach Jam or Strawberry Jam!
Nutrition Facts : Calories 575 kcal, Carbohydrate 147 g, Protein 1 g, Sodium 15 mg, Fiber 6 g, Sugar 134 g, ServingSize 1 serving
RASPBERRY FREEZER JAM
Easy Homemade Freezer Jam, as in no canning skills or equipment required! This is my all time favorite jam! I've been making it for 10+years, it's the only jam I make now. Everyone always loves it and it freezes for up to 1 year! Recipe makes about 6 cups, or 48 (2 Tbsp) servings.
Provided by Jaclyn
Categories condiment
Time P1DT25m
Number Of Ingredients 4
Steps:
- Have clean and dry food storage containers or jars ready and set aside***.
- Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.
- Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.
- Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.
- Immediately stir in crushed raspberries and stir 1 minute.
- Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.
- Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).
- Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.
Nutrition Facts : Calories 70 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
RASPBERRY FREEZER JAM
Make and share this Raspberry Freezer Jam recipe from Food.com.
Provided by carolinafan
Categories Raspberries
Time 38m
Yield 5 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
- Add crushed raspberries, stirring to combine.
- Continue stirring mixture for 3 minutes.
- Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
- Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
FRESH RASPBERRY JAM
A fresh, fruity jam from my grandmother. She loves making jams and preserves, and they always come out perfect. Personally, I've never tried making jam because it seems a little daunting, but if you can tackle it with ease, go for it! *Prep time and cook time are the same, I'm estimating.*
Provided by JamesDeansGirl
Categories Raspberries
Time 15m
Yield 1 1/2 pints, about
Number Of Ingredients 2
Steps:
- Combine the raspberries with the sugar in a large saucepan.
- Cook over high heat, stirring constantly until a jam thermometer (or candy thermometer) reaches 230*-240*F, the soft-ball stage.
- Ladle the jam into hot, sterilized jars and seal.
CERTO RED RASPBERRY FREEZER JAM
Turn your bounty of red raspberries into CERTO Red Raspberry Freezer Jam. Red raspberry freezer jam is a great way to use the fresh fruit in the summer.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield About 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
FRESH RASPBERRY FREEZER JAM
Raspberries are my favorite for jam next to blueberries. By making the freezer jam you will think you are eating fresh raspberries all year because they are not cooked. Yummy! NOTE: Do not use a sugar substitute and do not reduce the sugar as it won't set right.
Provided by Mimi in Maine
Categories Raspberries
Time 25m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Nutrition Facts : Calories 741, Fat 0.9, Sodium 35.6, Carbohydrate 190.8, Fiber 9.6, Sugar 165.5, Protein 1.6
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