I have become a canning fanatic. Sometimes I find myself in the kitchen wanting to can something. There is nothing better than a good raspberry freezer jam recipe.
Homemade raspberry jam is the BEST! Homemade biscuits with melted fresh butter and jam. Makes my mouth water.
Raspberry freezer jelly is my favorite to make. All jams leave an inviting sweet smell in the home, but there is just something about raspberry. It reminds me of almost every season.
Plus, making this freezer jam recipe is so easy. Never be intimated by it. If you don’t have pectin for making homemade jam, don’t panic. You can create this recipe with gelatin packets just as easily.
Can frozen raspberries be used to make jam?
Yes, you can use frozen raspberries to make jam but I recommend first heating them in a saucepan.
Add a little bit of lemon juice while heating to keep the flavor. Once raspberries are soft, you can use them for the freezer jam recipe. Heating them prior helps for a spreadable texture.
Raspberry Freezer Jam Recipe
Some of the items you need for Raspberry Freezer Jelly:
How to Make Raspberry Freezer Jam
Begin by combining the raspberries, sea salt, vanilla, and honey into a medium saucepan and let boil. Lower heat and let simmer for about forty-five minutes, stirring occasionally.
Once the mixture is soft and about 50% reduced, turn off the heat and leave the pan on the stove. Add gelatin packet and stir until dissolved and no longer grainy.
Remove from heat completely and begin ladling your jam into clean jars. Leave about a 1/2 inch headspace. Let cool on a cooling rack for about thirty minutes without placing the lid.
How long does freezer jam last?
Once cooled, place over lid and band. Jam can be stored in the freezer for up to a year, lasts about one week open in the refrigerator. A perfect addition to your canned jelly recipes.
Print out these Cute Jam Jar Labels to add for gifts!
- 8 cups whole frozen raspberries
- ¼ tsp sea salt
- ½ tsp of vanilla
- ⅓ cup of honey
- 1 packet of gelatin
- In a medium saucepan, combine raspberries, sea salt, vanilla, and honey.
- Bring to a boil.
- Reduce the heat to a simmer and let cook for 45 minutes, stirring frequently.
- Once the mixture is soft and reduced by half, turn off the heat but leave the pan on the stove.
- Add one packet gelatin and mix until completely dissolved.
- Ladle jam into clean jars and let stand on a cooling rack (without lid) for 30 minutes.
- Add lid (once cooled) and freeze.
Lasts 1 year in the freezer, 1 week in refrigerator opened.
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Amount Per Serving: Calories: 40
You’re going to enjoy this recipe. It is sweet with a little sour. Just like eating a raspberry straight off the bush. Tell me in the comments how your jam turns out, but I understand if you’re too busy lathering scones with it. 🙂
Check out some of my favorite canning equipment: