Raspberry jam made from organic raspberries is delicious and healthy. I love home made jams and jellies, but I don't have the equipment (or patience) for canning foods at home. No worries - I cook delicious home made raspberry jam and freeze it in recycled jars instead of boiling it in a canner or pressure cooker.
My family calls this "berry easy" home made jam. I call it berry yummy, too.
Freezing home made raspberry jam is easier to do than canning, and making it this way won't heat up the kitchen! Try making and freezing this delicious fresh fruit jam recipe with raspberries (red or black), blackberries or strawberries.
My recipe is easier and faster than canned jam and tastes more like Grandma's jam because it's cooked more than the typical "freezer" jam; it's a combination of the traditional canned jam recipe and the quick no-cook freezer jam method.
Organic Fruit! - Freshly picked Wild Raspberries ready to transform into home made jam
Use Natural Pectin for the Best Home Made Jam or Jelly
The magic ingredient that thickens up the fruit in home made jams and jellies is natural pectin. You can find many different brands and varieties of pectin for home made jam and jelly making. Some pectins are designed especially for making low-sugar jelly and jam.
This recipe follows the traditional method made with sugar, but I've also made the same jam recipe using low sugar pectin by following the same basic cooking and freezing method. It tastes more like fresh fruit when it's done - it is a bit tangy, like fresh raspberries - so give low sugar pectin a try if you prefer to use less sugar in your jams and jellies.
Fresh Berries Make the Best Home Made Jam
Organic Gardening and Wild Berry Bushes - Bonus!
I like to make jam as soon as I pick my berries. I'm fortunate to have a raspberry patch in my home garden - I didn't plant it, the birds did - and I treasure the fruit we share with our feathered friends every summer.
There's actually a combination of black raspberry and red raspberry bushes growing alongside our garage.
The only real care I give them is to prune off the dead canes once a year. These wild berries are hardy and virtually free of pests or disease - another bonus for gardeners and cooks. We pick quarts of totally organic berries fresh from the garden for about a month every year.
My Easy No-Canning-Required Jam Recipe
My method of preparing homemade jam is a combination of techniques I developed after I made a failed batch of freezer jam. I thought it would be simple, but the jam failed to jell. Fortunately, the pectin package comes with rescue tips in case this happens.
Now I combine the preparation methods for freezer jam and cooked jam to make sure my jam sets well and develops a full berry flavor without needing to use a hot water canner or pressure cooker to preserve my delicious home made jam.
What You Need to Make Jam
All you need to make a batch of home made jam is fresh, clean berries, sugar (I use organic sugar) and a package of pectin.
You'll need 3.5 to 5 cups of washed, crushed raspberries (or strawberries) and 5.5 to 7 cups of sugar plus 1 package of natural pectin. Don't decrease the sugar or your jam may not jell.
You can buy special reduced sugar pectin if you prefer to decrease your jam recipe sugar amounts. Refer to the package instructions for how much sugar to use.
I use organic sugar and either Sure-Jel or Ball natural pectin to make home made jams and jellies. Be sure to use the amounts of fruit and sugar as specified on your pectin package to ensure good results.
Prep time: 15 min Cook time: 15 min
Ready in: 30 min
Yields: 6 to 8 pints of fresh jam
3.5 to 5 cups raspberries or strawberries, washed, hulled and crushed
5.5 to 7 cups sugar
1 package natural pectin
Jam Cooking Instructions
Measure the sugar all at once into a clean bowl. Place the washed, crushed berries into a large sauce pan. Mix the pectin quickly into the berries.
When pectin is all dissolved, bring the berries to a full rolling boil over medium heat, stirring constantly.
Cook the berries and pectin for 1 minute after they come to a boil, all the while stirring to prevent scorching.
After 1 minute, remove pan from heat and stir in the sugar quickly. Mix until dissolved, then return pan to heat and bring to rolling boil once again. When mixture comes to a full, rolling boil again, decrease the heat slightly and cook for 5 minutes stirring constantly.
After 5 minutes of cooking and stirring, your home made jam is done and ready for the freezer. Remove pan from heat and quickly ladle jam into clean jars leaving a minimum of a half inch below jar neck to top of jam. Place covers on jars and cool on counter top for up to 24 hours, then check to see if jam is jelled.
Freeze After Cooling, or Store Your Jam 3 Weeks in Refrigerator
After 24 hours, store your home made jam in the refrigerator or freezer.
Our jam keeps well in the fridge for about three weeks (if it lasts that long). Store home made freezer jam for up to a year.