This was our first year having a raspberry bush, and let’s just say we’ve learned that we need to prune it more next year! The bush was enormous and we had so many raspberries (not a bad thing). A great way to use up a large quantity of raspberries (or any berry) is to make freezer jam.
I (Jessica) remember my mom making strawberry freezer jam with local strawberries and it was so good and easy to make. When we made one batch, we got six containers out of it. We used one right away in the fridge, gave one away, and now have four in the freezer to enjoy throughout the winter. We followed the SURE-JELL recipe in the box and it was easy to use.
Homemade Raspberry Freezer Jam
3 cups prepared raspberries (about 6 cups whole)
5-1/4 cups sugar
3/4 cup water
1 box SURE-JELL Fruit Pectin
Thoroughly wash the jars and lids of the containers you’ll be using for the jam.
In it’s own bowl, crush the raspberries. Measure out exactly 3 cups of crushed raspberries and pour into another bowl (we left the seeds in).
Stir in the sugar and let it sit for 10 minutes, stirring occasionally.
In a saucepan, mix together the water and the fruit pectin. Bring to a boil on high heat, stirring constantly. Once boiling, allow it to boil and stir for 1 minute. Add to the fruit mixture and stir for 3 minutes, or until the sugar is dissolved.
Fill the containers, leaving 1/2 inch room at the top. Immediately place on the lids and let them sit on the counter for 24 hours. After 24 hours, they’re ready to use! Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.