How to make the best Rasberry Freezer Jam!
This has been my grandma’s jam recipe for as long as I can remember. I grew up making jam with my mom every summer, and she grew up making jam with her mom! It was always a fun day and something that I looked forward to every year! We were spoiled with homemade jam in our freezer, and I can honestly say that I have never purchased jam from the grocery store, nor had any growing up. We grew up with strawberry jam, but after getting married, my husband LOVES raspberry jam and I do too! So that is mostly what I make now! I wrote the recipe for raspberry freezer jam, but you can substitute any berry you want. Raspberry freezer jam is very simple to make, it is a little bit of a process, but it is an easy process! Keep reading to learn how to make your own delicious homemade jam, even if you have never made jam before, this will be easy!
Ingredients you will need
Recipe Tips & Tricks
Getting the berries to a nicely pureed consistency is made super simple by adding the berries to a blender! Be sure to wash them well, then just add them to the blender and mix until smooth. This creates deliciously smooth raspberry freezer jam!
One of the keys to non-lumpy jam is to stir the pectin in slowly. If you are making jam with a friend (or your mom) 😉 it works great to have one person stirring, and one person pouring the pectin.
During the step when you heat the jam up on the stove, you only need to heat it to room temperature! A trick my mom taught me was to use my pinky finger and dip it into the pot, if the jam is cold it will feel cold, once it is at the right temperature, you almost won’t feel the jam when you dip your finger. That is the temperature you are going for and once you reach it remove it from the heat!!
If you are using glass jars, do NOT fill the jam to the top of the jar, and do NOT screw the lid on tight. I literally set the lid on, I do not even screw it. Otherwise, the jar will crack! Once the jam has been fully frozen, you can tighten the lids. I will do mine after 24 hours in the freezer.
Baking tools I used
What is Pectin?
Fruit pectin is naturally formed in the cell walls of fruit (mainly citrus) and is commercially produced as a powdery white starch, and when it is added to the jam, along with sugar, it will cause the jam to thicken! Making it the perfect, natural additive to jams.
You can usually find it in the baking aisle or sometimes by the canning supplies at several nationwide grocery stores (I buy it at Kroger or Walmart). You can buy it online here!
How much Jam will I make?
How much jam will this actually make? What a great question. I will write out the recipe for ONE “batch” essentially one “round” of jam. When I make this with my mom we make multiple rounds in one afternoon. For example, I made 4 rounds of the recipe below – and I made 12 – 16 oz Mason Jars of jam. So one “round” of this recipe makes roughly 3 mason jar’s worth.
Also for your reference – 4 rounds of this recipe, made 12 jars of jam, and I purchased 1/2 a flat of raspberries.
How to make Rasberry Freezer Jam
Raspberry Freezer Jam
A simple recipe that has been in my family for ages! Simple & delicious Rasberry reezer jam
Print Recipe
Servings: 3 Pint Mason Jars
Ingredients
- 3 ¾ cups Raspberries washed
- ¼ cups Lemon Juice
- 1 packet Pectin
- 2 ¼ cups Sugar
- 1 cup Light Karo Syrup
Instructions
Wash and set out the jars or containers you will be using
Wash the berries throughly.
Add the berries to a blender, and mix until it is puree
Add the pureed berries into a bowl, mix in the lemon juice and stir until combined.
Slowly stir in the pectin to the berry mixture, ensuring that there are no clumps of pectin. Once it is all mixed in, allow the berry mixture to sit for 30 minutes.
After the berries sit for 30 minutes, add them to a medium size saucepan, and also add the sugar and the karo syrup.
Constantly stirring this mixture, heat it up until it is no longer cold to the touch. Meaning you can dip in your finger and it does not feel cold. Immediatly remove from the heat.
Pour into prepared jars, and allow them to sit until they have cooled completely before freezing.
Notes
This recipe can be used with any berry!
If you are using glass jars, do NOT fill the jam to the top of the jar, and do NOT screw the lid on tight. I literally set the lid on, I do not even screw it. Otherwise, the jar will crack! Once the jam has been fully frozen, you can tighten the lids. I will do mine after 24 hours in the freezer.
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