It always amazes me how much a garden can grow in just two weeks. One glance at my raspberry patch and I knew unpacking suitcases would not be a priority my first day back to “reality.” Thankfully, my favorite freezer jam recipe is one that can be prepared a few jars here, and a few more jars there.
So after we gorged ourselves on fresh raspberries – always a summer highlight no matter which berry is in season, it was time to get to the jam. Initially I thought I only had a few batches to make but once I started picking I realized there would be several. So in between unpacking, laundry, sorting through mail and souvenirs, it was jam time.
This is not only the easiest jam recipe I have ever made, it has much less sugar than most and it can be prepared in minutes. Since jams and jellies are not something I experiment with much (too many experiments failed) I use the traditional recipe from Ball. I am really liking the new pectin in the jar so the recipe can be scaled up or down as needed. To be on the safe side, I prepare it one batch at a time. It’s also nice when you just have a bit of leftover fruit as any berries can be mixed up to make the four cups.
Raspberry Freezer Jam
- 4 cups berries
- 1 1/2 cups sugar
- 5 tablespoons Ball RealFruit Instant Pectin
In a large bowl, mash berries with a potato masher. Once berries are mashed measure to 4 cups. In a small bowl, combine sugar and pectin and stir to thoroughly combine. Slowly add sugar/pectin mixture to berries, stirring constantly. Continue to stir jam for 3 minutes. Ladle into jars and secure lids. Let sit 30 minutes before freezing. Each batch makes about 2 1/2 pints.
Happy Jamming!
