Raspberry Freezer Jam (Print)
Sweet-tart raspberry jam made on the stovetop and stored in the refrigerator or freezer - makes two 8-ounce jars.
# What You'll Need:
01 -
16 ounces (450g) fresh or frozen raspberries
02 -
½ cup (100g) granulated sugar, or more to taste
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon cornstarch, plus more as needed
# How to Make It:
01 -
In a medium saucepan over medium heat, combine raspberries, granulated sugar, lemon juice, and cornstarch. Stir until sugar has completely dissolved.
02 -
Bring mixture to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally. Gently mash any large berry pieces with your spoon as you stir. The mixture should thickly coat the back of a spoon (it will continue to thicken as it cools).
03 -
Remove from heat and allow jam to cool slightly in the pan. Transfer to storage jars and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.
# Additional Notes:
01 -
If jam is too thin, make a slurry of 1 teaspoon cornstarch and water, then slowly add to the jam while stirring constantly.
02 -
This recipe produces a tart, lightly sweet jam. For a sweeter version, add up to double the amount of sugar.
03 -
Leave ½ inch headspace at the top of jars when freezing to allow for expansion.
04 -
This freezer jam is NOT shelf stable and must be kept in the freezer or refrigerator.