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.
I’m on a mission to use up some things in my kitchen. You know how you go grocery shopping every week and food starts to accumulate in your cupboards until you have to start using it in order to fit new food in? Yeah, that’s where I am right now.
I’ve got a bag of lemons that I have no idea what to do with, along with half a container of plain yogurt. I’ve also had a bag of frozen raspberries taking up real estate in my freezer for months. Add to that a late Sunday night hankering for something sweet and you’ve got some lemon raspberry muffins.
These muffins are very low in sugar and fat (for a muffin) and flavourful, but not too sweet. If you like a sweeter muffin, you can increase the sugar to taste. I think that cranberries would work equally well in this recipe in place of the raspberries. If you try it, let me know how it worked out.
Lemon Raspberry Muffins
Makes 12 regular muffins
2 cups all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. canola oil (or other cooking oil)
1 1/4 cups plain yogurt
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
3/4 cup fresh or frozen raspberries
- Preheat the oven to 375°F. Grease a muffin tray and set aside.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre of the dry ingredients.
- In a separate bowl, mix together the oil, egg, yogurt, zest and lemon juice. Pour into the well in the dry ingredients and stir just until mixed. Add the raspberries and stir until evenly mixed.
- Fill the muffin tin cups about 2/3 full and place in the oven and bake for 20 minutes, or until just starting to brown. Cool in the pan or on a rack.