K, so I wanted to share a favorite recipe of mine with you today that is easy and quick to make, plus it’s really really good. Have you ever made Raspberry Freezer Jam? Have you ever made your own jam at all? It is so much easier to make than you think, and it’s such a great way to use your favorite fruit while it’s in season.
Our most recent freezer jam batches came from necessity: I am super clumsy right now and dropped and busted an entire jar of store-bought jelly all over the floor. :/ (This was right after I dropped a whole pizza right out of the oven AND plateful of birthday cake I was about to give to The Hubs. My poor family!) Luckily we had just bought some raspberries, so I decided that instead of going to the store for more jelly, I would make my own!
It’s simple to make, and you probably have most of the ingredients on hand right now. The only thing that you may not usually have in your pantry to make homemade jam is pectin. It’s not hard to find at the grocery store, though – I’ve always found it on the baking or canning aisle.
Here’s the directions if you want to make freezer jam, too:
3 c raspberries (P.S. If you want to use other berries or fruit, see variations of this recipe at the end of the post.)
1 TB fresh lemon juice
5 tsp powdered fruit pectin
1/2 tsp butter
1 1/4 c sugar
In a skillet, mix together raspberries, lemon juice, pectin, and butter.
Heat to boiling on high, blending and mashing with a potato masher. Boil for 1 minute.
Stir in sugar and return to a boil. Boil jam for 2 more minutes (until it’s syrupy), stirring occasionally.
Remove jam from heat. Cool at room temperature for 15 minutes.
Pour jam into 1/2 pint jars with tight fitting lids. (I used jars that were from previous homemade jams from friends, but we also have some plastic ones I bought from Wal-mart’s canning aisle.)
Cover and refrigerate until jam is set and cold (about 8 hours). The jam will thicken as it chills. Keep jam refrigerated and use within 3 weeks. OR put the jam into freezer safe containers and store in the freezer up to 1 year.
We LOVE this jam. It’s sweet and tastes like real fruit instead of artificial flavors. You can cook it in the time it takes to run to the store and buy jam, but you actually know what’s in it!
For strawberry jam: use strawberries instead of raspberries; increase lemon juice to 2 TB; increase pectin to 2 TB.
For three-berry jam: reduce raspberries to 1 cup, add 2 cups of strawberries and 1 cup of blackberries; increase pectin to 2 TB; reduce sugar to 3/4 cup.
So that’s it! I highly recommend making your own - especially when you don’t have to pull out a bunch of special canning equipment or spend all day in the kitchen.