Easy Raspberry-Lime Freezer Jam
Who knew making jam was so easy??? To be honest canning scares me - boiling bottles, sealing yada, yada, yada...not for me. BUT freezer jam is beyond easy - crush, stir, pour, done. Easy peasy.Of course, freezer jam can't sit in your pantry because it is not properly sealed but it is great to make small batches of jam - keep a few jars for your family and give away the others to deserving friends!
This jam has not only sweet, delicious raspberries but also a hit of lime zest which adds an amazing citrus zing to the jam.
I made a batch of home-made butter the same day as this jam - OMG when I slathered both on some fresh, warm bread!
Note: I also made a batch with blackberries - you should too!
Ingredients
4 c raspberries, crushed (pulse in a food processor)1-1/2 c sugar
1 package (45 g) freezer pectin
zest of 2 small limes
What to do
- Stir sugar, zest and pectin in a large bowl.
- Add crushed raspberries and stir for 3 minutes.
- Spoon into 6 250ml preserving jars. Wipe clean and add lid and ring. Close tightly.
- Let sit for 30 minutes so it thickens.
Refrigerate - will last up to 3 weeks
Freeze - will last up to 3 months
just made this!! it is amazing! thank you so much for the recipe!
ReplyDeleteCan't wait to try this
ReplyDeleteWhere do you get freezer pectin?
ReplyDeleteNot sure where you are located but I buy it at my local grocery store. If you are in Canada try the brand called "Bernardin". It comes in 45g packets.
Deletehighlight the words "freezer pectin" right click choose on the menu "all accelerators" hopefully you have ebay, walmart, amazon and google installed ( if you don't choose at the bottom of the menu "find more accelerators" ) choose "amazon suggestions" and you will be sent to the product page and from there you can start your comparison shopping. I LOVE technology !
DeletePomonas Universal Pectin can also be used...had to order off internet as none of my local stores carried it.
ReplyDeletecan i use frozen berries? also what other kind of frozen fruit could be used?
ReplyDeleteAbsolutely! Make sure it is unsweetened frozen fruit and defrost it in the refrigerator before making jam. Measure with any juice from thawing. Blackberries are amazing with lemon or lime. Strawberries and blueberries work well too! Oh and mangoes!
Deleteceecee
Don't have freezer space, but would love to make this. Can I use this recipe (changing to regular pectin) and water bath jars to properly seal?
ReplyDeleteNo, the ratios of sugar to pectin are different for cooked jams. Better off going with a different recipe.
DeleteCeecee
Can I use apple juice instead of pectin?
ReplyDeleteAlthough I've seen recipes for cooked jam with apple juice pectin I don't recommend it in freezer jam.
DeleteCeecee
In my area Ball is the brand for the freezer pectin. I have used it for over 10 years now and my family doesn't like the "cooked jam" any more cause they can't taste the fruit over the amount of sugar. Thanks for sharing this, I will have to try it with the raspberries from the garden this summer.
ReplyDeletethey also have reduced sugar pectin. I've used it in some of my cooked jams and butters.
DeleteI've always been intrigued by freezer jam as the water bath canning process was veyr intimidating (plus I didn't have the tools) but I didn't realize you could freeze the glass jars! how much headroom do you leave? Also, when you thaw, do you have to remove the seal and lid?
ReplyDeleteI leave about 3/4 inch for freezing expansion (in a 1 cup container)and no I don't remove the seal/lid!
DeleteCeecee
This recipe is awesome for dipping out a spoonful or two and adding to kefir, yogurt, milkshakes or smoothies for flavoring. MMMMM.
ReplyDeleteWow - that IS easy! Just pinned and am rss and twitter following. (didn't see a Facebook.)
ReplyDeleteFound you via a post on Homestead Survival.
~ Dana
Cooking at Cafe D
Thanks! I'll check out your site in a minute! I am on facebook http://www.facebook.com/Withinthekitchen
Deletethanks
ceecee
Can you make this great recipe with something other than sugar. Like Truvia. or half Truvia and half sugar. Just to reduce the sugar. I am diabetic..
ReplyDeleteHi! You need the sugar with this freezer pectin but I see that some companies do make a sugar free version of freezer pectin. Hopefully that is an option for you!
Deleteceecee
I just read this "SPLENDA* No Calorie Sweetener may be substituted for the granulated sugar. Use the same quantity of SPLENDA as directed for granulated sugar. Other artificial sweeteners are not suitable substitutes."
DeleteWhat is a zest?
ReplyDeleteThe outermost part of the rind of an orange, lemon, or other citrus fruit.
DeleteMy question is along the same line...can raw brown sugar be used vs. white refined sugar?
ReplyDeleteYou can...but it may not dissolve as well as the granules of the white.
DeleteYou can buy plastic lids for the mason jars .
ReplyDeleteCan I freeze this jam in the glass jars?
ReplyDeleteCan you use plastic freezer containers???
ReplyDeleteYes. I've done that many times. I prefer the plastic jars to the glass.
DeleteWhy is the jam only good for three months when most freezer jams are good for a full year?
ReplyDeleteI find the flavor the brightest within three months but you are right you could use it up to a year.
DeleteI grew up making raspberry freezer jam with my Grams. She also made apricot pineapple freezer jam...so yummy!
ReplyDeleteI am so excited to try this when the raspberries come in. I just made up 3 batches of strawberry freezer jam and may have to give another batch using this recipe and strawberries as i have a few boxes of pectin left. I love strawberry and lime together. I also love that this recipe has A LOT less sugar than most freezer jam recipes do. I hate to feed my family that much sugar. The freezer jam recipe for strawberries on the box of pectin calls for 4 cups of sugar to 2 cups of fruit! Would this work with other citrus fruits as well? I could see some delish combos with lemon, orange, and lime zest and different berries or even combos of berries.
ReplyDeleteThanks for this awesome recipe! I've been waiting for a chance to make it and I finally did a couple of weeks ago. It was a hit! I just wrote a bit about it on my blog, if you want to check it out: http://www.agirlcallederika.com/2013/10/freezer-jam.html
ReplyDeleteSo happy you enjoyed it!
DeleteI don't ever use pectins but my way came out great. 4 cups raspberries, 1-1/2 cups sugar, juice from half of one llemon and zest from the 2 limes. Put all in pot and bring to boil and start count at 15 mins, maybe 10 mins. Take off heat and immediately put into freezer containers, then to freezer. The sugar does the thickening. Came out good :)
ReplyDeleteDo you think this recipe would work using Chia seeds for thickening instead of pectin?
ReplyDeleteI honestly don't know. I wonder how it would change the texture and taste? Readers? Anyone try it?
DeleteCeecee