Raspberry Freezer Jam


  • 1 cup of fresh raspberries mashed
  • 1 ½ cups of granulated sugar
  • Juice from 1 lemon 1 Tbs
  • 1 Tbs vanilla extract
  • ¾ cup water
  • 1 1.75 ounce box Sure-Jell Fruit Pectin


  1. Mash fresh raspberries and measure out exactly 1 cup of the mashed fruit. Make sure to mash and then measure to ensure that you have enough fruit.
  2. Place raspberries in a mixing bowl and add in sugar. Stir until well combined.
  3. Stir in lemon juice and vanilla and let sit for 10 minutes.
  4. While the raspberries are resting, prepare pectin.
  5. Combine pectin and water in a small pan and whisk together over medium-high heat. Bring to a boil, while stirring frequently.
  6. Once boiling, set timer for 1 minute and cook, stirring constantly. Do not cook pectin for more than 1 minute.
  7. Add pectin to raspberry mixture and stir until all the sugar has been dissolved.
  8. Once the sugar has been dissolved, you are ready to place into jars. Make sure jars are clean and dry before storing jam.
  9. Fill jars until jam reaches ½ inch from the top.
  10. Seal jars tightly with a lid and let sit at room temperature for 24 hours before placing in the freezer or refrigerator.


Tip: Be sure to let jam cool completely before chilling.


Serving: 1tbsp | Calories: 421kcal | Carbohydrates: 106g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 69mg | Fiber: 3g | Sugar: 102g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

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