One of my favorite places to go with my family is Bear Lake, Idaho. I’ve been going there in the summertime since I was a little girl and I have such fond memories from childhood and now with my own children. I love the famous Bear Lake raspberries, so when we spent our vacation there a few weeks ago I made sure to bring home a flat of them so I could make homemade raspberry jam. The Bear Lake raspberries make it extra special.
I was a little bit nervous because I had never made homemade jam before, but here is my tip: freezer jam is SO EASY to make. My mom, sister-in-law and I made over 5 batches in less than 2 hours. I don’t know why I had been such a nervous nelly, it truly was quick and quite simple! And oh, so yummy.
We used the recipe and instructions from the paper inside the box of “Sure-Jell” pectin (we used the pink box).
Here are the instructions for homemade freezer raspberry jam, with lots of photos too.
1. Wash and dry your containers. We used glass Ball jars.
2. Prep your fruit. I rinsed and inspected my raspberries–make sure bits of leaves and even insects are gone!
3. Then I mashed them up with a potato masher in a bowl. It doesn’t have to be pureed, in fact it’s yummy to have small chunks of berries. It just adds to the whole “homemade” factor.
4. Measure mashed berries to make 4 cups. Pour into a large bowl.
5. Meanwhile, combine 1 cup water, 3 1/2 cups of sugar, and 1 box of the “Sure-Jell” pectin in a saucepan. Bring to a boil for 1 minute.
6. Pour sugar and pectin mixture into the large bowl of crushed berries and stir constantly for 1 minute.
7. Then I poured the pectin berry mixture into a large pitcher to make it easier to pour the jam into the glass jars.
8. Secure the lids onto the jars and let the jam set for 24 hours at room temperature. Then you can refrigerate or freeze the jam. I like to freeze it and have delicious homemade Bear Lake raspberry jam all year long!
I’m definitely going to try strawberry and peach jam soon, now that I know how easy it is!