A few days ago I went to a local u-pick and picked a bucket full of raspberries. I intended to make jam with them, but a couple of days later they were still sitting in the bucket in my fridge. The weather has been really warm here, and as I sat in my sweltering apartment I just couldn’t muster up enthusiasm to stand over a boiling water canner all day. Then I remembered a recipe that I saw in one of my cookbooks for freezer jam.
Freezer jam is so ridiculously simple to make. You don’t need any special equipment. You don’t even need to use your stove! It’s perfect for hot summer days when you have a hankering for some jam and there is an abundance of fresh fruit around. From start to finish, you can have your own homemade jam in about an hour. You’ll just want to make sure that you have enough room in your freezer to store the jam when you’re done. If you have kids that like to help this is perfect because it’s easy and you don’t have to worry about them burning themselves or breaking glass jars.
Easy 3-Ingredient Raspberry Freezer Jam
Makes about 5 cups
8 cups fresh raspberries
1 1/2 cups white sugar
1 package freezer jam pectin
- In a large bowl, mash the raspberries with a potato masher, one cup at a time. Measure 4 cups of fruit.
- In a separate bowl, mix together the sugar and pectin.
- Add the sugar and pectin to the raspberries and stir for 3 minutes.
- Ladle into freezer jam containers (or other airtight containers), leaving about 1/2 inch of headspace at the top.
- Put the lids on the containers and let rest at room temperature until set, about 30 minutes.
- Refrigerate for up to 3 weeks, or freeze for up to a year.