Raspberry freezer jam is probably the least scary thing in the world to make.
I was all scared about making it until Famous Julie showed me how, and then I was embarrassed that I was ever freaked out by it.
And now you can be embarrassed, too.
Famous Julie called me last week to tell me that raspberries were on sale at our local grocery store.
So I promptly made my way down there and bought one hundred dollars worth.
Do you guys have any idea how many raspberries that is? Because I do.
It’s like 8 pallets of raspberries, to be exact. My entire cart was filled with them.
Just so you know, when you are piling pallet after pallet of raspberries into your cart you automatically become the resident raspberry expert.
One gentleman came up and asked me about the “freezability” of raspberries. I thought to myself, “I’m like 97% positive that isn’t even a word,” and then continued to tell him that the “freezabiilty” was good.
I gave him the benefit of the doubt that that was a word. He did have glasses, after all so I just assumed he was smarter than me.
The next person came up to me and asked if I was making jam with my loot. I responded yes and she continued to ask me every question under the sun about how to make raspberry jam. That’s why I thought this blog post might come in handy, because I’m sure she isn’t the only one out there wondering!
I was totally wondering, but luckily I have a cool Mom that knows everything (Seriously guys, she knows EVERYTHING. It’s kind of creepy).
- 3 1/4 cups raspberries, crushed
- 1/4 cup lemon juice
- 1 packet MCP Premium Fruit Pectin
- 4 1/2 cups sugar
- 1 cup light corn syrup
- Wash and rinse all of the tupperware containers that you are going to be filling.
- Crush the raspberries using a potato masher, but don't completely puree the fruit, you want small bits of raspberry still in it. Measure out your crushed raspberries into a large bowl and mix with lemon juice. Gradually stir in one packet of MCP Premium Fruit Pectin until it is well mixed.
- Set aside 30 minutes, stirring every 5 minutes to completely dissolve the pectin.
- Next, pour in the corn syrup and mix well. Stir in sugar gradually. Continue to stir until the sugar is completely dissolved and no longer grainy.
- Pour into your washed and dried containers leaving a 1/2 inch space at the top to account for expansion during freezing. Pop the top on there and leave at room temperature for 24 hours or until the jam has set. After that, store in the freezer for up to 1 year.
Well… how embarrassed are we?! So easy right?
Go ahead and give it a whirl while you still have fresh raspberries at your disposal!