Homemade Raspberry Jam is sweet, delicious, and is the perfect way to start the day when spread on a piece of toast. Freezer jam is so easy to make and lasts so long for easy weekday breakfasts.
Homemade jam is sooo good. We got hooked on it when my son was about three years old. My brother and sister-in-law took us blueberry picking and then suggested we make some jam from those berries. Wow! Once you have homemade jam… store-bought jam just doesn’t cut it.
So when we can get fresh fruit, we really like to make homemade jam. We either go berry picking or buy the berries at the local farmer's market. This has become a tradition in our house so I want to make sure this is on here for my kids. Hopefully someday down the road when they have their own kids they will also go berry picking and make homemade jam.
I have made both freezer and cooked jam. Both are delicious. One way is quicker….freezer jam. So I have gone this route a little bit more now since I can whip up a batch of freezer jam pretty quickly. Did I mention that homemade jam is sooo good?!
- Sure Jell (Pectin)
Homemade raspberry jam is surprisingly easy to make.
Begin by making sure that you have all your jars and lids washed, dry, and ready to go. It’s best to use pint or half-pint jars.
Wash the raspberries and let them dry before starting. It is very important to have the berries, jars, and lids dry.
Another thing that is also very important is to have the exact amount of ingredients. Just a little short on sugar? Call that friendly neighbor and ask for a cup of sugar. Really. If it is not the exact amount, it will not turn out correctly.
Once the raspberries are dry, crush the raspberries, one cup at a time. A potato masher works great to crush the berries. Measure out the sugar in a separate bowl. Add the sugar to the berries and stir until combined and let sit for ten minutes, stirring occasionally.
In a small saucepan, stir together the Sure Jell and ¾ cup of water. Bring to a boil on high heat, stirring constantly. Boil for one minute, stirring constantly. Remove from heat.
Stir the hot pectin mixture from the stove into the fruit mixture. Stir constantly until the sugar is completely dissolved, about three minutes. (It is okay if there are still a few sugar crystals.)
Once the jam mixture is ready, pour it into the jars leaving ½ “ space from top of the jam to the top of the jar. This leaves room for expansion once the jam is placed in the freezer. Cover the jam tightly. Let it sit out on the counter or table for 24 hours or until it is set. (this means it has firmed up)
Then put it in the refrigerator or freezer. It will be good in the refrigerator for up to three weeks, and in the freezer for up to one year. It’s a good idea to label the jam with the date so you will be able to remember when the jam was made. Enjoy it on toast, peanut butter and jelly sandwiches, whatever you like jam on.
Adapted from Sure Jell
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Homemade Raspberry Jam
- 3 cups of fresh raspberries
- 5 ¼ cups granulated sugar
- 1 box of Sure Jell
- ¾ cup water
- Wash and dry your containers, which should be one to two cup size.
- Wash the raspberries and set them aside to dry.
- Crush the berries, one cup at a time. Measure out exactly three cups of crushed berries. Measure the exact amount of sugar in a separate bowl.3 cups of fresh raspberries, 5 ¼ cups granulated sugar
- Stir sugar into prepared fruit and stir constantly until sugar is completely dissolved. Let it sit for ten minutes, stirring occasionally.
- In a small saucepan, stir together the Sure Jell and ¾ cup of water. Bring to a boil on high heat, stirring constantly. Boil for one minute, stirring constantly. Remove from heat.1 box of Sure Jell, ¾ cup water
- Stir pectin mixture into fruit mixture, stirring constantly until the sugar is completely dissolved (about three minutes).
- Pour into prepared containers leaving ½” space at top to allow for expansion in the freezer.
- Cover tightly.
- Let sit at room temperature for 24 hours or until set. It will be good in the refrigerator for up to three weeks and up to one year in the freezer. Thaw in refrigerator when removing from the freezer.