My Raspberry Peach Freezer Jam has been crazy popular and for good reason so I thought I’d share my next favorite jam, Raspberry Jam. It’s similar to the Raspberry Peach Jam but has a stronger, more intense flavor since it’s only raspberry. I love spreading it on dinner rolls, toast, peanut butter sandwiches, pancakes, cake, coffee cake… it tastes amazing on anything and everything. Tell me what you like to put your jam on. And keep reading! I have a video (my very first!) of me making this jam at the end.
Some things you must know about freezer jam:
- To get the best flavor, use ripe and flavorful fruit.
- Heat the fruit only until the sugar dissolves.
- It is thinner than canned/shelf stable jam. It’s more spreadable!
- It’s full of sugar. That’s just how this jam is and it’s delicious. No, it’s not “healthy”. If you need a low sugar jam, search for a low sugar recipe.
- Store in glass or plastic jars/containers in the fridge and freezer.
- Lasts for 3 weeks in the fridge and 6 months in the freezer.
And GUYS!!!! I made my first video!! Man, it was a LOT of work. Making and editing a video is no easy task but it’s pretty fun to see the end result. ANNNND the music on the video is an original song written and performed by my amazing husband. Once upon a time way back in high school he was in a band and he continues to write and play on his own in his spare time (which has been very limited during med school) so I’ll be using his awesome work (and begging him to create more and more) for my videos. Enjoy it!
Raspberry Freezer Jam
Raspberry Freezer Jam
- 3 1/2 cups mashed raspberries, about 6 6-ounce containers
- 1 box Sure Jell Pectin
- 1 cup light corn syrup
- 4 1/2 cups granulated sugar
- Place raspberries in a large pot and sift in the pectin a little at a time while stirring.
- Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
- After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F or you can just rub it between your fingers to make sure you don't feel any grains.).
- Pour jam into clean plastic containers or glass jars.
- Jam lasts about 3 weeks in the fridge and up to 6 months in the freezer.
Try these other amazing freezer jams!