I have been using a similar recipe for freezer jam for years, but with strawberries. This Raspberry Freezer Jam is just as good!Remember, when choosing berries, fresh from the farm fruit is always best and has the most intense flavor, which in turn produces the best results.
If you are purchasing produce from a grocery store, try to stick with the organic.
If you are concerned about the sugar, Sure-Jell has low sugar and no sugar recipes on their website. But please research the dangers of artificial sweeteners before using!
I use homemade Raspberry Jam as an ingredient in my sauce for my Jamaican Pork Tenderloin, and on Raspberry Sponge Cake.
Here are a few other uses for Raspberry Freezer Jam:
- Topping for Ice Cream
- On cheesecake, brownies or other desserts
- Filling for Thumbprint Cookies or doughnuts
- Topping for pork, chicken, duck or a rack of lamb
- Give as gifts
- Filling for crepes
- Topping for pancakes or French toast
- Fantastic for peanut butter and jelly sandwiches
- Add to yogurt
- On a slice of toast or with a bagel and cream cheese!
Raspberry Freezer Jam Recipe
What you’ll need:
- 3 cups crushed Raspberries (About 6 cups fresh berries or 7 – 6oz pkgs from the grocery store)
- 5 ¼ cups pure cane sugar
- ¾ cup water
- 1 box Sure-Jell (or Certo) Fruit Pectin
Wash and rinse containers and lids and then sterilize. Small plastic freezer containers are fine. I prefer Ball half pints glass jars.
Gently wash raspberries. In a large bowl, crush raspberries thoroughly, one cup at a time, using a potato masher. You can use a food processor but be very careful not to over process the berries or chop too fine. Do Not Puree. Jam should have bits of fruit!
Measure exactly 3 cups crushed raspberries into large bowl.
Next, measure exact amount of sugar into a separate bowl. Do not reduce the amount of sugar as it may result in set failure.Stir sugar into raspberries. Mix well. Let stand 10 min., stirring occasionally.
Meanwhile, mix water and pectin in a small saucepan. Pectin may start out lumpy, but that’s OK.
Add pectin into fruit mixture; stirring until sugar is dissolved and no longer grainy, approximately 3 minutes. (A few sugar crystals may remain.)
Pour jam into sterilized containers, leaving 1/2 inch of headspace at the top of the jars or containers for expansion during freezing.
Wipe rims of containers or jars and apply lids. Let stand at room temperature 24 hours until completely set. Jam is now ready! Freeze containers up to 1 year. To use, just thaw. Store thawed jam in refrigerator up to 3 weeks.
What is Pectin?
Naturally occurring pectin is a soluble fiber found in many fruits and plants. Pectin is a great example of a natural polymer, and is composed of peptic acid and pectinic acid molecules. It is basically a compound with a bunch of sugars and acids attached to it.
Every plant contains some amount, sometimes just a very small amount, of pectin. In the plant/fruit, pectin is the material that joins the plant cells together. Citrus peels contain the highest amount of pectin, followed by tart apples, citrus pulp, and carrots. When heated with more sugar and acid (often lemon juice or vinegar), pectin causes a thickening that is characteristic to jellies and jams.
It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
You should choose a 100% all natural pectin, and of course organic would be best!
If you're looking to use commercial pectin, you'll have to read the ingredients closely. There is a wide range of commercially made pectin. Some contain dextrose, a chemically derived sugar from corn. Some pectin brands are "sugar-free" but you'll note that they often contain artificial sweeteners, and should be completely avoided! And many contain other fillers and chemicals. Read closely!
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Do you make homemade jam and jelly? What's your favorite?
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