Include in Print View:

No-Cook Red Raspberry Freezer Jam

No-Cook Red Raspberry Freezer Jam recipe image
This no-cook red raspberry freezer jam captures the vibrant, fresh taste of summer berries without the need for a water bath or long cooking times. By skipping the heat, the natural enzymes and bright acidity of the raspberries remain intact, resulting in a jam that tastes remarkably like fresh fruit. The combination of white sugar, light corn syrup, and lemon juice balances the tartness of the berries, while liquid pectin ensures a perfect, spreadable set. This recipe is ideal for preserving a sudden bounty of fresh raspberries or for making a quick gift. It&# 226;ÂÂs perfect for spreading on toast, stirring into yogurt, or using as a topping for pancakes and waffles. Store it in the freezer for a taste of summer year-round.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 7
Calories: 1867.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This no-cook red raspberry freezer jam captures the vibrant, fresh taste of summer berries without the need for a water bath or long cooking times. By skipping the heat, the natural enzymes and bright acidity of the raspberries remain intact, resulting in a jam that tastes remarkably like fresh fruit. The combination of white sugar, light corn syrup, and lemon juice balances the tartness of the berries, while liquid pectin ensures a perfect, spreadable set. This recipe is ideal for preserving a sudden bounty of fresh raspberries or for making a quick gift. It&# 226;ÂÂs perfect for spreading on toast, stirring into yogurt, or using as a topping for pancakes and waffles. Store it in the freezer for a taste of summer year-round.
Ingredients
  • 2 quarts Fresh red raspberries
  • 1 package Liquid fruit pectin (3 oz)
  • 4.5 cups White sugar
  • 1 cup Light corn syrup
  • 0.25 cup Lemon juice
Directions
  1. 1
    Wash the fresh raspberries and remove any stems or leaves.
  2. 2
    Mash the berries gently using a potato masher or fork to release juices.
  3. 3
    Measure 3-1/4 cups of the raspberry pulp and place it in a large saucepan.
  4. 4
    Stir in the lemon juice into the raspberry pulp.
  5. 5
    Slowly stir in the liquid pectin and mix thoroughly to combine.
  6. 6
    Let the mixture stand for 30 minutes, stirring frequently to allow the pectin to dissolve completely.
  7. 7
    Stir in the corn syrup until well blended.
  8. 8
    Gradually add the sugar, stirring constantly until it is completely dissolved.
  9. 9
    Warm the mixture over medium heat, stirring frequently, until it reaches 100ðF (38ðC) on a candy thermometer.
  10. 10
    Remove from heat and let the jam set for 10-15 minutes, stirring occasionally to keep fruit pieces evenly distributed.
  11. 11
    Ladle the hot jam into clean, dry freezer-safe jars or containers, leaving 1/2 inch headspace.
  12. 12
    Seal the jars tightly and label with the date.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 1867.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 480.0g160%
Dietary Fiber 0.0g0%
Sugars 480.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in the refrigerator for up to 1 month or in the freezer for up to 1 year. Do not can this recipe using a water bath as it is not tested for shelf stability.

Tip: Ensure your freezer containers are clean and dry to prevent mold growth. Leave enough headspace as the jam may expand slightly when frozen.

Variation: You can substitute half of the white sugar with honey for a different flavor profile, but note that this may affect the set slightly.

Keywords: raspberry, jam, freezer jam, no cook, preserves, berries, fruit, homemade, breakfast, spread, caning, summer, dessert, topping, vegetarian
Read it online: https://www.chefs-mate.com/recipe/no-cook-red-raspberry-freezer-jam/