Freezer Raspberry Jelly Recipes

RASPBERRY JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

RASPBERRY JAM WITHOUT PECTIN

Steps:

• Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
• Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

RASPBERRY FREEZER JAM

Steps:

• Have clean and dry food storage containers or jars ready and set aside***.
• Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.
• Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.
• Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.
• Immediately stir in crushed raspberries and stir 1 minute.
• Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.
• Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).
• Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.

RASPBERRY FREEZER JAM

Steps:

• *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
• Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
• Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
• Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
• Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
• In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
• Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
• Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
• Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
• You might also like Peach Jam or Strawberry Jam!

FREEZER RASPBERRY JAM

Steps:

• Place the thawed raspberries (or fresh raspberries) in a large bowl (including the juices if using frozen/thawed berries). See note #1
• Use a potato masher to mash the raspberries. A few berry chunks here and there are good. Measure out 3 cups of the mashed berries and place them in a separate large bowl. If you have any remaining mashed berries, place them in an airtight container and store in the fridge to use however you'd like.
• Pour the sugar over the 3 cups of mashed berries and stir to combine. Let mixture sit for 10 minutes. Stir occasionally during the 10 minutes.
• Meanwhile add ¾ cup water and pectin to a medium saucepan (I used a 4 qt). Place over medium high heat and stir. Bring to a boil, stirring constantly. Boil for 1 minute.
• Add the mashed berries to the saucepan, reduce the heat to medium-low and stir for 3 minutes or until the sugar has completely dissolved
• Fill the jars leaving ½" at the top of the jar so that the jam can expand in the freezer. Place the lids on the jars and let sit at room temperature for 24 hours. Store in the freezer for 1 year. Store jam in the fridge for 3 weeks.

30 MINUTES TO HOMEMADE SURE.JELL RASPBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. Press half the pulp through 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 all 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. If frozen, thaw in refrigerator before using.

MAKE YOUR OWN JELL-O JAM

Steps:

• 1. Cook sugar,water and fruit in a heavy saucepan for 15 minutes, until sugar dissolves. Remove from heat and add dry jello. Stir until dissolved. Pour into containers, filling 1/2 to 1-inch down from top.Makes about 5 pints. This can be frozen-if in freezer containers. After opening store in refrigerator.
• 2. Flavor Ideas: grapes grape jello peach peach jello strawberry strawberry jello raspberry raspberry jello orange orange jello rhubarb strawberry jello blueberry blueberry or lemon jello cranberries or cranberry relish cranberry or orange jello

RASPBERRY FREEZER JAM

Steps:

• Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
• Add crushed raspberries, stirring to combine.
• Continue stirring mixture for 3 minutes.
• Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
• Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

FREEZER RASPBERRY JELLY

Steps:

• Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized.
• Stem and thoroughly crush fully ripe fruit.
• To extract juice, place prepared in jelly bag and squeeze.
• NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
• Wet cloth and spread over a colander or strainer in a bowl.
• Add fruit.
• Bring corners of cloth together.
• Twist bag or cloth and squeeze to extract juice.
• For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
• Using liquid measure, measure the amount of prepared juice and add to a large bowl.
• To measured juice in bowl, add the exact amount of sugar specified.
• DO NOT REDUCE sugar.
• Sugar is critical for the set.
• Mix well and let stand 10 minutes.
• Add CERTO liquid to juice mixture and continue stirring a full 3 minutes.
• A few sugar crystals will remain.
• Pour jelly into washed containers leaving 1/4 inch head room.
• Cover containers at once with tight fitting lids.
• Let stand at room temperature 24 hours til set.
• Store in freezer.
• If using within 3 weeks, store in refrigerator.

SURE.JELL RED RASPBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)