Raspberry Freezer Jam

I really need to quit using my skirt as an apron. At least when I made this stuff I remembered to wear a black skirt instead of that gray one. Mashing these berries can be splashy. Just make sure you don’t wear white, ok?

I love freezer jam. It comes together quickly and lasts through the snow. I can’t wait to top crepes with this stuff, fill muffins with it and eat it on toast.

Raspberry Freezer Jam {makes 7 cups}
Recipe from kraft


  • 3 cups crushed raspberries*
  • 5 1/4 cups sugar
  • 3/4 cup water
  • 1 box fruit pectin or 1/3 cup bulk fruit pectin

* About 6 cups fully ripe red raspberries.


  1. Clean and dry a bunch of jars or plastic containers with lids.
  2. Crush raspberries thoroughly. Measure exactly 3 cups crushed raspberries into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
  3. Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. Once it starts REALLY boiling continue for 1 minute and then pour over fruit mixture. Stir for 3 minutes or until sugar is mostly dissolved and no longer grainy.
  4. Fill containers immediately to within 1/2 inch from the tops. Wipe off top edges and cover with lids. Let stand at room temperature for 24 hours. Store in the freezer for up to a year and the fridge for up to 3 weeks.

I’d like a dress the exact color of this jam.

6 thoughts on “Raspberry Freezer Jam”

  1. Thanks for sharing. I moved into a new home last fall with raspberry bushes, and just picked my first batch of raspberries. I wasn’t sure what to do with so many, but found this recipe. It was super easy, and I look forward to eating all of my yummy jam and sharing it.

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