One of my favorite ways to capture summer is in a jar. A jar of jelly, that is! There really is nothing like picking fresh fruit, adding a bit of sugar and stowing it away for the cold days of winter. Raspberry Freezer Jam is the perfect example of that! The tart & sweet essence of a raspberry is perfectly preserved in a jar….in the freezer.
One of the reason’s I like to make freezer jam vs. the hot water bath canning method is time! I’m a busy girl and sometimes I don’t have the time to process of the jars and cans…and I happen to have 2 stand up freezers in my garage (we got these for FREE!!) and they LOVE to hold Raspberry Freezer Jam! The truth is, the way we go through this stuff…the process of canning just doesn’t make sense. These containers will probably gone before Thanksgiving…we eat jam on pancakes, scones and my favorite…home made bread straight out of the bread machine (check out my easy recipe for Bread Machine White Bread here). If there isn’t any other reason to drag out your bread machine out of the depths…this is it! Trust me!
I’m happy that I have a few jars of this ready to go…but I think I’m going to need to get my hands on some more raspberries before they are gone for the season!
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Serves: 6 pints
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- 5-6 cups Fresh Raspberries
- 3 cups granulated sugar ( or less to taste)
- 5 TBSP Fruit Pectin
- Plastic or Glass containers for your jam
- Wash raspberries in large bowl, pick out any stems or debris
- Drain raspberries and pour into large bowl or pot.
- Mash to desired consistency. I like mine with larger pieces of fruit, so I didn't mash very much! It depends on the ripeness of your fruit as well.
- Measure out 5 cups of raspberries and pour into bowl or pot.
- Add sugar to taste.
- Add 5 TBSP Fruit Pectin.
- Ladle into clean containers, leave 1-2 inches of room at the top for expansion in the freezer!
- Leave 1 out for your fridge...ENJOY!
What are you canning or freezing this season? I have so many more things on my list…the question is…will I get to it in time??
