Raspberry freezer jam

I admit, I was slightly confused when I heard the words freezer and jam. What’s that supposed be like compared to regular jam? Freezer jam isn’t as thick as regular jam. I’ve seen recipes where you just combine the ingredients together and whisk until fruit mixture is thick. No cooking required. That’s how easy it is.

This recipe required cooking but not for long. You bring the sugar and fruit mixture up to a boil and add in the pectin. Continue to cook for another minute and you’re done. They have small storage containers for freezer jam, but I got some larger ones at home. You can also use jars and freezer bags. Just make sure there’s 1/2 in space between the lid and jam or else, it might expand and crack. That would suck trying to clean up all that mess in the freezer. It’s good on top of English muffins and ice cream. A nice way to preserve fresh fruit, and it sure beats making regular jam. I can never get that stuff to get thick.

Ingredients from martha stewart

5 cups of crushed plms, peaches, or necatarines (any fruit will work)
1/2 cup of lemon juice
2 1/2 cups of granulated sugar
1/2 cup of powdered sugar
1 package of no sugar added pectin

Bring fruit to a boil and add in lemon juice.
In a bowl whisk together granulated sugar and 1/2 cup powdered sugar, no sugar pectin. Add to fruit, stirring until sugar mixture disolves and fruit returns to a full rolling boil. Boil for 1 minute, then remove from heat.

Transfer to jars or bags, leaving a 1/2 in space on top. seal and let sit at room temperature until jam is set, 2 to 3 hours.

2 tablespoons (using peaches) 40 calories, 0 grams fat, 0 grams protein, 10 g carbs, 0 grams of fiber

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