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 jam 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 Raspberry freezer jam 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.
Raspberry Freezer Jam Recipe
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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 heat and leave the pan on the stove. Add gelatin packet and stir in completely.
Remove from heat completely and begin ladling your jam into the 8-ounce jars. Leave about a 1/2 inch headspace. Let cool on a cooling rack for about thirty minutes without placing lid. 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!
Raspberry Freezer Jam with Gelatin
This Raspberry Freezer Jam recipe is a freezer jam that is easy to can. Nothing like homemade raspberry jam that is simple to make.
- 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 well.
- Ladle jam into canning 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.
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. 🙂
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