Desserts

30 Minutes to Homemade SURE.JELL Raspberry Freezer Jam

30 Minutes to Homemade SURE.JELL Raspberry Freezer Jam recipe

photo by:

kraft

Preserve the tart and sweet flavors of raspberries with just 4 simple ingredients and 30 quick minutes. Here's to enjoying summer's best all winter long.

time

prep:

30 min

total:

24 hr 30 min

servings

total:

About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

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What You Need

cups prepared fruit (buy about 6 cups fully ripe red raspberries)

5-1/4

cups sugar, measured into separate bowl

3/4

cup water

box SURE-JELL Fruit Pectin

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

How to Measure Precisely

To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Substitute

Prepare using blackberries.

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idawand

posted:2/15/2011

Absolutely loved it. I used Splenda instead of sugar and it worked well albeit alittle runny

a cook

posted:10/16/2010

I have a question...can you make this with splenda? My Mom is diabetic but loves fresh jams. I'll never be the cook she is but would love to surprise her with this!

a cook

posted:8/13/2008

Fantastic! My girls and I made three batches with our fresh picked berries. I will never again buy jam! The kids love it! I can't believe how easy this was to make.

a cook

posted:8/3/2008

The SURE.JELL Pectin made this way too sour. Even with fully ripe raspberries and 5 1/4 cups of sugar it was still sour. I would not waste my raspberries on this recipe again.

a cook

posted:7/9/2008

This is the best jam you can possibly make! And it is sooooo easy. I make it every year because we grow our own raspberries and we have alot of them. I make 2-3 batches each summer. You can't go wrong with this recipe. My kids won't eat anything else. Except the strawberry version which is equally as good.

Hope1112

posted:7/17/2007

This was fast and easy! My family loved it!

paulab7761

posted:7/23/2006

Easy and delicious! This is a recipe that as soon as I taste it I am reminded of being a kid! My mom would make this jam every summer for us, and now I am making it for our son! It is also great on ice cream! Thank you so much!

daplums

posted:7/20/2006

Just made this recipe for the first time. Hoping it turns out as I put it in the "fridge" right after I made it and realized it is to sit out for 24 hours. Only had it in the "fridge" for about 1/2 hour. Anyone have any idea if that 1/2 hr in the fridge hurt the jam? Thank you.

a cook

posted:6/1/2005

This is better than any store bought jam I've ever tasted! I have been eating this for many years.

almorren

posted:6/1/2005

Wouldn't it be a whole lot easier to just use the Sure-Jell no cook Pectin? I have been using this for a few years now and find it tastes just as good as the cook-method and can get it put together in about 1/2 the time. Just my suggestion.