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!


  1. Oh yay! I love homemade jam goodness and I’m glad to know it’s so easy! Thanks for sharing!

  2. Cute pictures Brooke! We just got back from Bear Lake as well. Unfortunately my kids ate half of the raspberries before we got home (I bought a half flat!) The next day we ended up making smoothies to finish them off. You can’t go to Bear Lake without having a Raspberry Shake. Making jam is one of my favorite things to do and hearing the “pop” of the jar lid sealing is one of my favorite sounds in the world – like a bell telling me I did it right! LOL Just an idea – I usually just mash the raspberries with my hands (after washing them really good of course). It makes me feel like a kid again and I get to lick my fingers when I’m done. 🙂 Take care!

    • Thanks Karen! Yes, we love the raspberry shakes at LeBeau’s. 🙂 And that’s fun to mash with your hands, I’ll definitely do that next time!

  3. Man I love Bear Lake. My grandparents live there in the summers and my parents live there year round. We were just there, too.

    • I wonder if we were there at the same time. 🙂 It is one of my favorite places to go, even though the water’s cold and we got hailed on and caught in a huge storm on the lake! I would love to live there in the summer….or at least stay longer than one week. 🙂

  4. Oh my yummy! & your pictures are amazing!

  5. I am such a bonehead that I ruined a batch of raspberry freezer jam earlier this summer. But I didn’t use a recipe like this…it was “no cook” and it is NASTY. I’m going to give this one a try. Keep your fingers crossed for me…The Jam Ruiner.

  6. Ooo, you should definitely try a combo strawberry-peach jam. LOVE IT!! I like Peach-raspberry too. And strawberry-kiwi. I like to experiment with jam and usually like the flavor combos. Great pics!

  7. This looks so yummy! Thanks for the instructions!

    Bear Lake raspberries are delicious! I like them in a milkshake. Healthy! 🙂

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  12. Thanks for sharing. I was looking for a homemade raspberry jam that was easy and I think this is a good route to go!

  13. Monica Nickel Says: June 13, 2013 at 9:21 am

    I made your jam last night and this morning, it is still pretty syrupy. Is this normal? Thanks so much.

    • Hmmmm, usually it should be set up by now. I’m not sure what happened. I just followed the recipe on the Pectin box so it’s not my recipe–Sorry I’m not much help!

  14. ColleenB. Says: July 12, 2013 at 1:27 pm

    I have been in the process lately of making my own jams and jellies. Have several jars of strawberry freezer jam stored in my freezer now
    Grocery store here has raspberries and blueberries on sale so will be buying several containers and make up some of my own raspberry jam and will be giving as gifts come this Christmas. Will be giving mine a water bath treatment tho as my freezers are getting full of frozen products. I had just canned up some pie filling jam the other day.
    Thanks for the step by step instructions. Looks like another good recipe I will be adding to my canning binder.

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  16. How many jars can you fill with each batch? Thinking of making jam for my wedding favors!

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