This freezer jam is like a baby step version of canning. Because you never bring the jam to a boil and store in below zero temperatures, you lessen the chances of accidental contamination or heat-related mishaps. Rather than sweat over a stove, my grandma uses this method to make jam for friends and family.
One note: Freezer jams always run a little thinner than heat-processed preserves. Give them time to set to a nice, spreadable consistency. —Katie Macdonald
boxes of pectin (Grandma uses SureJell)
In This Recipe
Crush or puree raspberries.
Heat the fruit in a large pot over medium heat until baby-milk warm (Grandma's words). You never bring it to a full boil.
Add the pectin one box at a time, stirring slowly. This should take about 1/2 hour.
Next add the sugar, corn syrup, and lemon juice. Stir well.
Prepare your jars. The jars don't need to be hot but it helps that the lids are hot when you screw on rings.
After jam thickens, let stand for 3 hours at room temperature. Then store in freezer.