Overnight Raspberry Freezer Jam recipes - Condiments

Author: Cindy Ellingson  

Always have delicious homemade jam on hand with this simple Raspberry Freezer Jam recipe. This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year!

Low-Sugar Raspberry Freezer Jam

Low-Sugar Raspberry Freezer Jam
It is possible to make low-sugar raspberry freezer jam! This recipe uses a small amount of sweetener to create a slightly tart flavorful jam.
Provided by: Judy DeLorenzo
Yields: 4 servings
Number of ingredients: 4
  • 1/2 teaspoon Pomona calcium
  • 1/2 cup honey or agave ((if you prefer crystalized sugar see note below))
  • 2 teaspoons Pomona pectin
  • 8 half-pints fresh raspberries
How to cook:
  1. To Prepare the Calcium Water
  2. Put the 1/2 teaspoon of Pomona calcium powder and 1/2 cup of water into a jar with a tight fitting lid. Shake well and set aside.
  3. To Prepare the Sweetener
  4. Measure the sweetener and mix well with the 2 teaspoons of Pomona pectin. Set aside.
  5. To Make the Jam
  6. Put 4 half-pints of fresh raspberries into a large heavy bottomed pot. Mash using a potato masher. Cover and set aside.
  7. Remove the seeds from the remaining 4 half-pints, reserving the juice. The easiest way to do this is to use a food mill such as the OXO brand. If you don't have a food mill, you can use a fine mesh strainer for this step. Pour the reserved raspberry juice into the pot with the mashed raspberries.
  8. Add 2 teaspoons of the calcium water to the pot (put the rest of the calcium water into the refrigerator for future use).
  9. Cook over medium-high heat, stirring often, until the raspberry mixture begins to boil.
  10. Add the sweetener/pectin to the pot. Stir well so the sweetener mixes into the raspberries.
  11. Return to a boil. Continue to boil while stirring for another minute, then remove from the heat.
  12. Skim any foam that has formed from the surface of the raspberry mixture.
  13. Taste the jam at this point to be sure it is sweet enough for your liking. If you want a sweeter jam, add another 1/4 cup of honey (or agave). Stir well until well mixed.
  14. To Freeze the Jam
  15. Pour the hot jam into half-pint or 1-pint jars leaving 1/2" of headspace to allow for expansion; cap the jars.
  16. Let the jars cool down to room temperature before putting them into the freezer (or refrigerator). Please note that the jam won't gel up until it has cooled.
Notes: Low Sugar Raspberry Jam: Easy Home Canning Recipe, Place the raspberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not

How To Make Raspberry Freezer Jam (Low Sugar Recipe)

This raspberry freezer jam recipe is easier than you think. Made with just 4 ingredients and no Duration: 0:43

Overnight Raspberry Freezer Jam

Overnight Raspberry Freezer Jam
This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! And it takes less than 10-minutes of hands-on time!
Provided by: Chris Scheuer
Total time: 28 minutes
Cook time: 3 minutes
Prep time: 25 minutes
Yields: 80 servings
Cuisine: American
Number of ingredients: 4
  • 2 cups prepared fruit (buy 4 ½ pint cartons (2 pints) OR 2 12-ounce packages of frozen raspberries)
  • 4 cups sugar (measured into separate bowl)
  • 1 3-ounce pouch CERTO Liquid Fruit Pectin
  • 2 tablespoons fresh lemon juice
  • Calories: 41 kcal
  • Carbohydrate: 10 g
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run them through the dishwasher.)
  2. Thaw raspberries and crush them thoroughly (I use a potato masher for this). Measure exactly 2 cups of the crushed berries into a large bowl. Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges.
  3. Use either of these methods:
  4. Cover bowl with plastic wrap or a plate and let stand at room temperature for 6-8 hours.
  5. OR
  6. Place the bowl in the microwave and cook on high power for 3 minutes then stir well again. Take a little taste. If there are still some sugar crystals, give the mixture another 1-2 minutes in the microwave.
  7. To finish:
  8. Mix pectin and lemon juice. Add to raspberry mixture; stir for 3 minutes.
  9. Fill containers to within 1/2 inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
  10. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
Notes: SURE-JELL for Less or No Sugar Needed Recipes Red Raspberry, SURE-JELL for Less or No Sugar Needed Recipes Red Raspberry Freezer Jam · 4 cups prepared fruit (about 3 pt. fully ripe red raspberries) · 3-1/2 cups sugar,

Raspberry Freezer Jam

Raspberry Freezer Jam
Always have delicious homemade jam on hand with this simple Raspberry Freezer Jam recipe. No special canning equipment needed!
Provided by: Garnish and Glaze
Total time: 55 minutes
Cook time: 5 minutes
Prep time: 50 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 4
  • 3 1/2 cups mashed raspberries (about five 6-ounce containers (30 ounces total))
  • 1 box Pectin ((6 tablespoons pectin))
  • 1 cup light corn syrup
  • 4 1/2 cups granulated sugar
  • Calories: 40 kcal
  • Carbohydrate: 10 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 3 mg
  • Fiber: 1 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Place raspberries in a large pot and sprinkle in the pectin a little at a time while stirring.
  2. Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
  3. After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved. (It's done when jam reaches 100 degrees F or you can't feel any grains when you rub it between your fingers.)
  4. Pour jam into clean glass jars or plastic containers. Let cool at room temperature for 30-40 minutes.
  5. Top with lids and place in the fridge for 24 hours before placing in freezer. Jam lasts 3-4 weeks in the fridge and up to 6 months in the freezer.
Notes: Raspberry Jam - Low Sugar Version, Instructions · Prepare jars. · Place washed lids in a small saucepan and cover with boiling water. · Measure sugar and pectin. · Bring raspberries

Raspberry Freezer Jam

Raspberry Freezer Jam
Make and share this Raspberry Freezer Jam recipe from Food.com.
Provided by: carolinafan
Total time: 38 minutes
Cook time: 3 minutes
Prep time: 35 minutes
Yields: 5 servings
Number of ingredients: 3
  • 1 (1 5/8 ounce) envelope ball fruit jell freezer jam pectin
  • 1 1/2 cups sugar
  • 4 cups crushed raspberries
  • Calories: 283.4 calories
  • Fat: 0.6 grams
  • Saturated Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 1 milligrams
  • Carbohydrate: 71.7 grams
  • Fiber: 6.4 grams
  • Sugar: 64.3 grams
  • Protein: 1.2 grams
How to cook:
  1. Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
  2. Add crushed raspberries, stirring to combine.
  3. Continue stirring mixture for 3 minutes.
  4. Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
  5. Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
Notes: Raspberry Freezer Jam Recipe, Ingredients. 1x 2x 3x · ▢ 6 cups fresh raspberries fresh and ripe · ▢ 5 1/4 cups granulated sugar · ▢ 1 box Sure Jell Fruit Pectin (found at
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