Always have delicious homemade jam on hand with this simple Raspberry Freezer Jam recipe. No special canning equipment needed!
Prep Time50 minutesmins
Cook Time5 minutesmins
Total Time55 minutesmins
Course: Toppings
Cuisine: American
Keyword: Raspberry Freezer Jam
Servings: 8cups
Calories: 40kcal
Author: Garnish and Glaze
Ingredients
3 1/2cupsmashed raspberries, about five 6-ounce containers (30 ounces total)
1box Pectin, (6 tablespoons pectin)
1cuplight corn syrup
4 1/2cupsgranulated sugar
Instructions
Place raspberries in a large pot and sprinkle 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. (It's done when jam reaches 100 degrees F or you can't feel any grains when you rub it between your fingers.)
Pour jam into clean glass jars or plastic containers. Let cool at room temperature for 30-40 minutes.
Top with lids and place in the fridge for 24 hours before placing in freezer. Jam lasts 3-4 weeks in the fridge and up to 6 months in the freezer.