Raspberry Freezer Jam

Posted by Cooking with Kitchen Craft on

I was so spoiled with homemade jam growing up, that I can hardly handle the store bought stuff. So now that we are living back in Idaho and have raspberries overflowing from my Grammy's garden, I'm obviously going to make a ton of jam to freeze throughout the year. I would love to say that I have some super healthy, fancy jam recipe, but instead this is loaded with sugar and is no fail perfect every time.

What you'll need:

  • 5 glass pint size mason jars with lids
  • 3 1/4 cup fresh raspberries
  • 4 1/2 cup sugar
  • 1/4 cup fresh lemon juice (about 1.5 lemons)
  • No cook pectin 


Wash berries and mash up well. Add to bowl with lemon juice and pectin, mix well and allow to set for 30 minutes, stirring every 5 minutes. Add sugar one cup at a time stirring until grain begins to dissolve. Add to jars leaving 1/2 inch at top. Put on lids and allow to sit for 12 hours. Place in freezer for up to a year or refrigerate and eat within 3 weeks. 



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