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Freezer Jam

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Raspberry Freezer Jam

Raspberry Freezer Jam

In my mind, homemade berry jam is in another league than store-bought variations.  And I love how fresh the uncooked “freezer” versions taste compared to the cooked and canned jellies.  Each bite transports me to the berry patch as I taste the freshly-picked berries and remember all of the fun berry-picking excursions with my grandma and mom when I was little.

This is my mom’s recipe.  Until I recently started making my own jams, I relied on my mom’s jam shipments every time she visited.  It was like liquid gold.  I would make it last as long as possible and it was always a sad day when I would run out and have to buy jam.  Now that I realize how easy and straightforward it is to make jam, I really don’t plan to buy jam again.

I have included my mom’s recipe below.  She uses the Sure-Jell: No Sugar Needed {the pink box} pectin.  Her method is slightly altered from the current Sure-Jell recipe included in each box.  {She actually follows a recipe from an old pectin box that she has used all of these years.}

For a fun family outing, haul your family to the berry patch and then return home to make jams, pies and other treats.  Freeze left-over berries for later use.  My mom’s tip: freeze your berries in mashed and measured quantities so that they are all ready for a batch of jam.

Freezer Jam
Author: 
Recipe type: Freezer Jam
Prep time: 
Total time: 
Serves: 6+ cups
 
Once you realize how easy it is to make your own jam, you'll never buy jam again!
Ingredients
  • 1 pack of Sure-Jell Low Sugar Pectin {the pink box}
  • Berries/Fruit *
  • Sugar*
  • *Quantities vary according to the type of fruit
Instructions
  1. Reference the instructions in the Sure-Jell box for the "quick and easy freezer jam."
  2. Use the amount of berries and sugar stated for the respective fruit.
  3. Remove ½ cup sugar from the total amount and mix it with the pectin.
  4. Put the berries in a microwaveable bowl.
  5. Then, stir in the pectin-sugar mixture and let it thicken for 30 minutes, stirring it periodically.
  6. After 30 minutes add the remaining sugar, a little at a time.
  7. If the jam mixture feels gritty when you rub a little between your fingers then warm it slightly in the microwave, just until the sugar dissolves (probably less than 1 minute or so).
  8. Do not boil or cook the berries because heat alters the enzyme in the pectin.
  9. Pour the jam into glass containers and put the lids on.
  10. Let the jam rest at room temperature overnight.
  11. The next morning, refrigerate the jam you will use immediately and freeze the rest of the jars of jam.

 

Raspberry Freezer Jam 

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