Start by selecting firm, ripe raspberries to ensure the best flavor. Avoid overripe berries, as they can lead to a jam that’s too soft and runny. The quality of your fruit is key to a successful jam.
Wash and rinse your glass or plastic containers. The number of jars you’ll need depends on their size, but typically this recipe makes around 7 to 8 cups of jam, filling about 4 pints.
In a large bowl, add the fresh raspberries and lightly mash them. Be careful not to over mash; you want them chunky, but not whole.
Measure out exactly 3 cups of the mashed raspberries and transfer them to a separate large bowl. If you have leftover mashed berries, don’t let them go to waste—freeze them for delicious smoothies or as toppings on pancakes!
Gradually stir in 1 cup of granulated sugar to the mashed berries. Stir until the sugar is completely dissolved. Repeat this process, adding one cup of sugar at a time, until all granulated sugar (4 ¼ cups total) has been mixed in. Then, let the mixture stand for 10 minutes.
In a small saucepan, combine the Sure Jell Fruit Pectin with ¾ cup water. Bring it to a rolling boil over medium-high heat, stirring often. It's crucial to make sure it stays boiling even when stirred. Boil for one minute, stirring constantly, then remove from heat.
Pour the pectin mixture into the berries and sugar mixture. Stir continuously until the sugar is completely dissolved and no longer grainy. This step is essential for ensuring the right texture of your jam.
Now it’s time to pour the jam into your prepared containers. Leave about 1/2 inch of space at the top of each container to allow for expansion as it freezes. Cover them with lids.
Allow your jam to rest at room temperature for 24 hours before transferring it to the freezer. This resting period helps to ensure the jam sets properly.
Your Raspberry Freezer Jam will keep for up to 3 weeks in the refrigerator or can be frozen for up to one year. Enjoy the fruits of your labor and the delightful taste of summer all year round!
