Wednesday Moments: Freezer Jam

My mom used to make the most amazing rasberry jam when I was little.  She would hide it in the fridge to keep us from devouring it on sight.  Last year I made some myself and it was so easy and delicious that I had to share.  We just picked some of the first ripe berries in the PCNW, so you’ll have plenty of time to pick and make your own!


Rasberries (enough for at least four cups when crushed)


Sure Jell fruit pectin (I use the low sugar version, and it’s easily found in the baking section of any grocery store.)

Freezer safe containers with lids



*Crush berries – don’t puree – leave them pulpy.

*Set aside 4 Cups of crushed berries.

* Combine the package of fruit pectin with 3.5 Cups of sugar, and one Cup of water.

*Stir the sugar/pectin/water mixture over medium heat and bring to a boil – continue stirring the mixture for one minute after it starts boiling.

*Remove from heat and quickly add the crushed fruit – stir well.

*Fill up your jars (leave enough room for jam to expand in the freezer without cracking the glass).

*Set the jars out to cool, and after a few hours you’ll be able to see if they’ve “set.”  When they make it to room temp., stick them in the freezer.



I find that two batches of the above lasts about a year . . . if you hide them in the fridge so that you don’t have to share much . . .


My favorite little taste tester:

My favorite scoop and measure girl:





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Addie - July 21, 2011 - 3:53 pm

I love how you are making precious memories with your girls! I want to make some jam too! So far I’ve made strawberry jam w/o pectin and it’s so amazing!

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