Easy Raspberry Freezer Jam - Without Pectin or Sugar
This delicious jam recipe comes together quickly and is absolutely delicious. Unlike most jam recipes that require pectin, this jam thickens on its own, so you don't even have to make extra trips to the store before getting started!
Equipment
- Recycled (empty) Glass Jars
Ingredients
- 4 cups fresh raspberries
- 1 cup honey (may use 1/2 cup less or more, too taste)
- 2 tbsp lemon juice
- 2 tbsp pectin (OPTIONAL) you really don't need this, but you can add it if you want your jam a little thicker.
Instructions
- Add raspberries, honey, and lemon juice to a pot bring to a slow boil over medium-high heat.
- While your ingredients are heating up, prep your jam jars. I like to lay mine out on a cookie sheet so it catches any spills.
- As the mixture begins to boil, turn to medium heat and stir for 10-20 minutes while the jam thickens. The jam should begin to thicken at this time, but don't worry if it's not to your desired thickness. It will thicken as it cools as well!
- If you like a slightly thicker jam, add pectin and stir well until it is dissolved into the fruit mixture (OPTIONAL).
- Once you feel good about the thickness of your jam (remember, it will thicken more as it cools), carefully pour the jam into prepared jars. If the jars are cold, you may want to warm them by filling them with hot water beforehand, so they don't break upon contact with the hot jam!
- *Be sure to leave some space at the top of your jars for the jam to expand when you freeze it. I leave about 1/4 " at the top of my baby food jars, 1/2" for larger jars.
- Tighten the lids of your jars and allow the jam to cool to room temperature before moving it to the fridge. Refrigerate for 12-24 hours, then transfer to the freezer OR break one open and try it out on some fresh homemade bread ♥