Can we all appreciate the beautiful color of this raspberry freezer jam? Love it. My Mom made this jam and is kind enough to share her methods and recipe. Thanks, Mom!
While she made raspberry jam, feel free to use your favorite fruit. I bet strawberry would be delicious as well.
No Cook Raspberry Freezer Jam
- 4 cups crushed raspberries, about 2 quarts (could use other berries)
- 6 Tablespoons No Sugar Pectin Mix
- 3/4 cup sugar, divided
- 1 cup honey (or less/more depending on sweetness of your fruit)
Crush your berries. This was done in a bullet, similar to a blender. Strain out seeds (optional). Combine pectin and 1/4 cup sugar. Mix with pureed berries and stir thoroughly. Let sit 30 minutes, stirring often. Gradually stir in the rest of the sugar and honey. Put in jars with lids, leaving 1/2 inch head space. Let sit on the counter for 24 hours. Freeze. Thaw and eat when ready.
Crushing the berries in the Magic Bullet.
My Mom used cheesecloth to strain out the seeds. This is an optional step.
Powdered pectin and the 1/4 cup of sugar.
Juice with pectin. And again, I just love the color. I feel like I could drink that!!
The jam is all set up and ready for use as you wish. Toast, pancake toppings and I have another idea to use this I’ll share next week. Thanks Mom for this recipe. Thanks to our family friend, Carol for sharing her raspberry bounty. Enjoy!