Raspberry Freezer Jam

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!

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