Raspberries, such a lovely delicate fruit which are back in season in California! Hopefully some are being shipped to your area right now! This is the perfect time to pick some up & make freezer jam to be used throughout the year. Raspberry jam is perfect for using on toast, ice cream as a topping, in your holiday cookies & bars & even a dash on pancakes or waffles with a bit of whip cream for a special brunch! You’ll love how easy it is to make a batch. This recipe I adapted is super easy.
You’ll end up with about 4 pints of Raspberry Jam when you are done. I didn’t strain mine seeds don’t bother us, but you can seed yours if you like.
I finally broke down & purchased a lemon squeezer. I have a vintage glass one of my grandmas, but don’t like to use it as I want it to last. It’s so much easier to use one to get as much juice from the lemons as you can.
I was super excited to gather a few extra baskets to make some jam for our freezer. You can make these up in small batches in no time flat. It’s way easier than you think. Start out with fresh raspberries & gently wash them. Gather all your needed kitchen tools ahead of time, pre wash & clean your jars keep them sterilized until ready to use. The recipe I found didn’t use any pectin at all. My grandma taught me to can & always used it. I calculated for the batch that 2 tablespoons would be just about right.
- 4 cups Raspberries
- 3 cups sugar
- 1/4 cup fresh squeezed lemon juice ( or 100% lemon juice from a store bought bottle)
- Pectin (from a jar) – 2 tablespoons
It also stated in the recipe to mash the raspberries, add sugar & let stand for one hour prior to starting to make your batch of jam. You’ll need a large bowl or the pot you’ll use for adding the raspberries & sugar to. A masher (I use a potato masher) Then this is also a perfect time to get all your other kitchen items together:
- A big pot
- Wood or metal spoon
- Hot pads
- Clean jars & lids
- A plate to put in freezer for jam jelling test
- Clean kitchen towels
- Lemon Squeezer
When ready take your pot of raspberries, add lemon juice plus pectin & bring to a boil stirring often until it thickens. ( about 15-20 minutes ) temp goal 220* Scrap foam off as needed or after jam is thick enough to add to your jars. Test jam for readiness by having drip off spoon, it should run slowly or take you put into freezer for a few minutes add hot jam & run a line through it should stay seperated & not run together.
When ready put jam into clean sanitized jars ,wipe lids clean then:
- If canning: Add lids & can in a water bath for 10 minutes according to manufacturer directions. * use canning safety guidelines
- For Freezing let jars of filled jam cool on a counter then add lids & put into freezer * use safety guidelines for freezing
- Note please refer & use safety guidelines if you have never done this before, although it is easy you need to handle, preserve & store within safety guidelines at all times to ensure food safety
- Excellent article on Raspberries via Extention educator & Food Safety by Diane Wright Hirsh
This will yield you about 4- 4 1/2 half pints of Raspberry Jam. Enjoy it anytime, give it for a holiday gift or use as a hostess gift to a holiday gathering.
Deliciously Simple Recipe for Freezing or Canning Raspberries
- 4 cups raspberries
- 3 cups sugar
- 1/4 cup fresh squeezed lemon juice or 100% lemon juice from a store bought bottle
- Pectin from a jar - 2 tablespoons
If you’d like other canning ideas, printables & more search canning right here on the site. & I also have a canning Pinterest board you can follow if you like.
Canning Jams & Marmalade The Blue Chair Way ( this is all about an online class that will teach you how, perfect for learning or refreshing your skills & using seasonal fruits & veggies) I have taken it
Raspberry Crumble Bars Recipe (best ever recipe!)
Do you enjoy freezing or canning? What’s your favorite recipe for?