Raspberry Huckleberry Freezer Jam

Raspberry Huckleberry Freezer Jam » Get Off Your Butt and BAKE!

By Jonna
Kitchen Conversations ~ about jam . . . Husband to Wife: ‘You should show them how to make jam.’ Wife to Husband: ‘Everyone knows how to make jam.’ Husband to.


3 –  1/4  Cups of Crushed Raspberries

*You could also use Strawberries, Blackberries, etc.

1/4 to 1/2 cup of uncrushed Huckelberries

1/4 cups Fresh lemon juice (2 large lemons)

4 – 1/2 cups of sugar

1 cup light corn syrup (Karo)

1 box of MCP Premium fruit Pectin

*I like MCP the best



Use firm but ripe Raspberries.  Wash and rinse containers with tight fitting lids.  I used 1 and 2 cup jars.  Prepare the fruit using a potato masher for best results.  Don’t puree, because you want small bits of fruit in the jam. (I also added 1/2 cup of Huckleberries as well, but you don’t have to.  (If you aren’t adding the huckleberries use 3 1/2 cups crushed berries.)

Measure exact amount of prepared fruit along with the fresh lemon juice into a large bowl.

Measure exact amount of sugar into separate bowl.  (Reducing the sugar or using sugar substitutes will result in set failures – It will be a bit runnier)

Gradually stir 1 box of MCP pectin into the fruit.  Mix thoroughly.  Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.

Pour 1 cup light Karo syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.

Stir in sugar gradually.  Keep stirring constantly until the sugar is completely dissolved and no longer grainy.  (This is really important….don’t get in a hurry)

When all of the sugar has dissolved, pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; Cover with lids.

Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in the freezer for up to 1 year.  Thaw in refrigerator.



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