Raspberry freezer jam, another favourite of mine, and so easy to make! I get my raspberries from the same place I get my strawberries, no pesticides all natural, which is great cause raspberries are super sensitive, they turn to mush quite easily, so with these ones I just lightly spray them down and they are ready for jam.
If of course you cannot find raspberries from a farm, store bought works just fine, make sure to be gentle when rinsing them and dry them down with paper towel or kitchen towel. Make sure they are dried well.
You can make this seedless buy scraping the seeds out by using a colander, or sieve.
A really important tip! Make sure you use a good quality sugar, one that is fine and dissolves easily, nothing worse than a sugar that doesn’t dissolve. Make sure to use real cane sugar and not sugar made from sugar beets.
I know that 5 cups seems like a lot of sugar, I tried once to use less and what I got was syrup!
I always think how much sugar they use to make store bought jam, at least this is homemade and made with fresh fruit. There is a pectin package that uses less sugar and more fruit, so you can use that if you wanna a sugar free or less sugar option.
What you will need:
- 3 pints or 6 1/2 pints fresh raspberries
- 5 cups of fine granulated pure cane sugar
- 1 pkg of 57g pectin crystals like Certo
- 3/4 cup of water
For garden or farm grown raspberries I do not remove the seeds, as they are not hard to chew and are smaller in size. I noticed the seeds in the raspberries from the store have larger seeds and I find them annoying so for that reason I remove them from the jam. I do break up some raspberries for texture.
Lightly rinse raspberries, and dry. If you want to remove the seeds, use a colander over a large bowl and mash the raspberries, this takes some time, for texture you can break some of the raspberries up. If you don’t mind the seeds, mash the raspberries in a large bowl with a potato masher.
Combine the mashed raspberries with the sugar and allow to sit for 10 minutes. Meanwhile bring the 3/4 cup of water to boil and stir in the pectin crystals and bring to a boil for 1 minute. Stir the hot liquid in the raspberry sugar mixture and with a large spoon stir for 3 minutes. Pour jam into clean jars or freezer safe containers. Cover with lids and allow to set for 6 to 12 hours at room temperature. Freeze’s up to a year, and stays good in the fridge for 3 weeks. Enjoy!
Simply stunning! I love the pictures & mashaAllah the raspberry jam looks so good & I bet it tasted even better. Makes me feel like biting into my desktop screen, LOL.