I have fond memories foraging in the woods for blackcaps growing up. I would be covered in mosquito bites and burrs by the time I got home, but the jam my mom made from the wild berries always made the trek worth it. To this day my parents produce a variety of jams from their garden’s produce and the berries in our woods. We are fortunate to have our cupboards stocked with their sweet creations, but I got an itch to try my hand at making my own jam this summer.
Since we are still apartment living, we don’t have a sprawling garden or wooded property to gather fresh berries from, so I settled for local produce from our farmer’s market. This was my first time making jam without my mother by my side, so I didn’t want to overwhelm myself. Therefore, I decided to forgo the canning method and chose to make a simple freezer jam.
While the process is simplified, your options for flavor combinations are endless. I chose to make a zesty raspberry-orange batch and loved the outcome! If you are a first-time jam maker, I urge you to try this recipe and have fun with new flavor variations!
Raspberry-Orange Freezer Jam
- 3 C. fresh raspberries
- 1/2 tsp. orange zest
- 2 3/4 C. sugar
- 3 Tbs fruit pectin
- 1/3 C. water
- Wash and pat dry the raspberries
- Mash the raspberries in a bowl and add the lemon zest and sugar and set aside
- In a sauce pan, mix together the pectin and water and bring to a boil
- After one minute, add the berry mixture and continue stirring for three minutes
- Pour mixture into sanitized jars
- Seal and let them sit at room temperature for 24 hours to set
- Store in the fridge for up to 3 weeks or the freezer for one year.
*Makes 3 half pint jars