Description
This raspberry freezer jam bursts with fresh raspberry flavor, balanced by the perfect amount of sweetness and tartness. It’s a simple, vibrant spread that’s perfect for year-round enjoyment.
Ingredients
- 1 cup fresh raspberries, mashed
- 1½ cups granulated sugar
- Juice from 1 lemon (about 1 tablespoon)
- 1 tablespoon vanilla extract
- 1 (1.75-ounce) box of Sure-Jell Fruit Pectin
- ¾ cup water
- 3 half‑pint jars
Instructions
- Mash the raspberries, ensuring you have exactly 1 cup (strain out seeds if you prefer smoother jam).
- Stir in the sugar until combined, then add lemon juice and vanilla. Let the mixture sit for about 10 minutes.
- While the raspberry mixture rests, combine the pectin and water in a saucepan. Whisk over medium-high heat and bring it to a boil.
- Once boiling, cook for exactly 1 minute while stirring constantly, then mix it into the raspberry-sugar mixture until the sugar dissolves completely.
- Fill clean, dry jars, leaving about ½ inch of headspace. Seal them tightly, and let them sit at room temperature for 24 hours before refrigerating or freezing.
Notes
- Swap fresh lemon for lemon juice from concentrate if needed—just be mindful of the flavor.
- Frozen raspberries can be used as long as they’re unsweetened.
- For low- or no-sugar versions, use the pectin specifically designed for that purpose—reducing sugar alone won’t work.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
