So incredibly easy and delicious! Make this fresh raspberry jam in just a few minutes! Savour the flavour of summer on warm scones or use when you create your Love Bird’s Nest Cookies! Also tasty right off the spoon!
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| Prep Time | 5 minutes |
| Servings |
cups
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Ingredients
- 2 cups fresh or frozen, thawed raspberries
- 1/2 package freezer jam pectin I used Bernardin Freezer Jam Pectin.
- 1/2 cup sugar
Ingredients
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Rate this recipe!
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Instructions
- Have a clean jam jar ready.
- Take 2 cups of fresh or defrosted frozen berries and mash them with a potato masher. This usually makes approximately a cup and a half of pulp.
- Using a freezer jam pectin, (I used Bernardin Freezer Jam Pectin) mix 1/2 of the package of pectin powder with 1/2 cup of sugar.
- Stir the powder and sugar mixture into your mashed berries for a few minutes. Let the jam sit for about 30 minutes to set. It makes a soft preserve that becomes firmer in the fridge. You'll love the freshness! Enjoy!
Recipe Notes
The jam will keep well in the fridge for two or three weeks,or freeze it for future jam needs!
Will this work if the recipe is doubled?
It will! Enjoy!
Do you need to drain the raspberries once I thawed?
Hi, Annette. I don’t drain them, as the juice is so flavourful. Sieving some of the seeds out does make a smoother end product. Thanks for asking!