Description
A quick and easy raspberry freezer jam bursting with fresh fruity flavor, featuring a soft, spreadable texture without the need for traditional canning.
Ingredients
- 2 cups fresh raspberries, crushed
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 packet (1.75 ounces) fruit pectin
- 3/4 cup water
Instructions
- Crush the raspberries in a large bowl to your desired consistency.
- In another bowl, mix the sugar and pectin together.
- Add water to the sugar-pectin mixture and stir until well combined.
- Pour the pectin mixture into the crushed raspberries.
- Add lemon juice and stir continuously for about 3 minutes until slightly thickened.
- Pour the jam into clean jars or containers, leaving space at the top.
- Let sit at room temperature for 30 minutes.
- Transfer to the freezer for storage.
Notes
- Use ripe raspberries for the best flavor.
- Frozen raspberries can be used if thawed and drained first.
- Do not skip the pectin as it helps the jam set properly.
- Stir thoroughly to dissolve the sugar and activate the pectin.
- Leave space in containers for expansion during freezing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50 kcal
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
