Overnight Raspberry Freezer Jam
This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! And it takes less than 10-minutes of hands-on time!
Prep Time25 minutes mins
Cook Time3 minutes mins
Total Time28 minutes mins
Course: Condiments
Cuisine: American
Keyword: raspberry freezer jam
Servings: 80
Calories: 41kcal
Author: Chris Scheuer
- 2 cups prepared fruit buy 4 ½-pint cartons (2 pints) OR 2 12-ounce packages of frozen raspberries
- 4 cups sugar measured into separate bowl
- 1 3-ounce pouch CERTO Liquid Fruit Pectin
- 2 tablespoons fresh lemon juice
Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run them through the dishwasher.)
Thaw raspberries and crush them thoroughly (I use a potato masher for this). Measure exactly 2 cups of the crushed berries into a large bowl. Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
Use either of these methods:
To finish:
Mix pectin and lemon juice. Add to raspberry mixture; stir for 3 minutes.
Fill containers to within ½ inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
See Café Tips above for more detailed instructions and further tips.
Adapted from Kraft.
Calories: 41kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 9mg | Fiber: 0g | Sugar: 10g | Vitamin A: 0IU | Vitamin C: 1.7mg | Calcium: 1mg | Iron: 0.1mg