Use a potato masher or pastry cutter and lightly smash the raspberries. Aim for a blend of 30% "very smashed" and 70% "kinda whole".
Measure 3 1/2 cups of raspberries into a mixing bowl.
Add 1 cup of sugar and 1/3 cup of freezer jam pectin to the raspberries. Mix with a spoon for three minutes.
Pour into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars.
Place lids on the jars, and allow them to sit at room temperature for 1-2 hours.
Label and freeze.
You'll need about 6 cups of raspberries to yield 3 1/2 cups of smooshed raspberry. Raspberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.A previous version of this recipe called for 1/4 cup of freezer jam pectin.
Raspberry Freezer Jam
Amount Per Serving (1 tbsp)
Calories 16Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 5IU0%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Raspberry Freezer Jam - https://www.sustainablecooks.com/raspberry-freezer-jam/