Best 4 Raspberry Freezer Jam Recipes
Indulge in the tantalizing world of homemade jams with our delectable Raspberry Freezer Jam recipe. Crafted with fresh, plump raspberries bursting with sweet-tart flavor, this freezer jam is a symphony of flavors that will transport your taste buds to a summer berry patch. With just a handful of ingredients and minimal cooking time, you can create a vibrant and versatile spread that will elevate your breakfast toast, scones, pancakes, and even ice cream. But that's not all! This article presents a treasure trove of additional freezer jam recipes to satisfy every palate. From the classic Strawberry Freezer Jam, bursting with juicy red berries, to the unique and tangy Lemon Freezer Jam, each recipe offers a delightful twist on the traditional. Whether you prefer the tropical flair of Pineapple Freezer Jam or the robust sweetness of Peach Freezer Jam, we've got you covered. Embrace the convenience of freezer jams, which allow you to savor the taste of summer fruits all year round.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY FREEZER JAM
Make and share this Raspberry Freezer Jam recipe from Food.com.
Provided by carolinafan
Categories Raspberries
Time 38m
Yield 5 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
- Add crushed raspberries, stirring to combine.
- Continue stirring mixture for 3 minutes.
- Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
- Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.
CHERRY, RHUBARB, RASPBERRY FREEZER JAM
I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over...
Provided by deb baldwin
Categories Jams & Jellies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
- 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.
FRESH RASPBERRY FREEZER JAM
Raspberries are my favorite for jam next to blueberries. By making the freezer jam you will think you are eating fresh raspberries all year because they are not cooked. Yummy! NOTE: Do not use a sugar substitute and do not reduce the sugar as it won't set right.
Provided by Mimi in Maine
Categories Raspberries
Time 25m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Nutrition Facts : Calories 741, Fat 0.9, Sodium 35.6, Carbohydrate 190.8, Fiber 9.6, Sugar 165.5, Protein 1.6
RASPBERRY CHIPOLTE FREEZER JAM
I personally haven't made this, but we were talking about a hot raspberry jam, and this comes pretty close. This is out of the Ball Blue Book Complete Book of Home Preserving. Honestly everything I ever attempted out of this book came out perfect. Page no 47
Provided by Jane Whittaker
Categories Fruit Desserts
Time 25m
Number Of Ingredients 4
Steps:
- 1. In a bowl, combine sugar and pectin, stirring until well blended, set aside.
- 2. If desired remove seeds from chipolte peppers. In a mini food processor, or a knife, chop peppers finely, getting as close to a puree as possible.
- 3. Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
- 4. Stir for 3 minutes.
- 5. Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
- 6. Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.
Tips:
- Choose ripe, plump raspberries for the best flavor.
- Wash the raspberries thoroughly before using them.
- Use a food processor or blender to puree the raspberries until they are smooth.
- Add sugar and lemon juice to the raspberry puree and stir until the sugar is dissolved.
- Pour the raspberry mixture into freezer-safe containers and freeze for at least 24 hours.
- Thaw the raspberry freezer jam in the refrigerator or at room temperature before serving.
Conclusion:
Raspberry freezer jam is a delicious and easy-to-make spread that can be enjoyed on toast, pancakes, waffles, or ice cream. It is also a great way to use up fresh raspberries when they are in season. With just a few simple ingredients and a little bit of time, you can make your own delicious raspberry freezer jam that will be enjoyed by the whole family.
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