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Author Notes: 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
Makes: 30 pints
Prep time: 3 hrs
Cook time: 45 min
boxes of pectin (Grandma uses SureJell)
cups lemon juice
ounces corn syrup
- 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.
- This recipe is a Community Pick!