30 Minute Raspberry Jam!? Yes, Way!


Fresh raspberry freezer jam. 30 minutes from ripe berries on a bush to yummy jam.

Chignik Lake is a magical place. Maybe I shouldn’t gleefully announce this. One of the things that make this place magical is the small population. 😉

Jack and I really enjoyed living in Mongolia. The stint there certainly scratched a life-long itch of living overseas. We enjoyed trips our to the countryside and we certainly miss our Mongolian friends. But while we were away from Alaska, we longed for the pristine forests, tundra, mountains and seascapes and outdoor activities that have forever become part of our desired reality. At the top of our list? Foraging for wild food.

Part of the magic of Chignik Bay is the blueberries, crowberries (also known as blackberries in Alaska), and cranberries that grow in wild abundance. Additionally, currants and raspberries have been planted here and are thriving. We may try to grow our own in the spring. We’ve found many mushrooms and still need to figure out which ones are edible. There will be fireweed shoots to harvest in the spring, too. Needless to say, our freezer is stocked with the Sockeye and Silver salmon we’ve caught.

After a few trips out to nearby muskeg areas (berries love this type of environment), our freezer was stocked for the coming winter. It was time to start processing some of the berries into jams, jellies, sauces and syrups. I grabbed my container of pectin and noticed a recipe for “jam in 30 minutes” – no cooking required. Freezer jam!

It turned out fantastic. Since I used perfectly ripe raspberries for my experiment, the jam looks and tastes exceptionally bright and flavorful, like the fresh fruit I used. I do like cooked jams, but this fresh jam is a quick and easy way to make something a little different than the usual. It is delicious spread on bread or spooned into yogurt or hot cereal. The jam will keep for about three weeks in the refrigerator and will keep in the freezer for about a year.

Raspberry Freezer Jam


  • 1 2/3 cups of cleaned, ripe raspberries
  • 2/3 cup granulated sugar
  • 2 tbsp instant pectin


  1. Stir sugar and pectin into a bowl.
  2. Mix in berries.
  3. Stir for 3 minutes.
  4. Ladle mixture into freezer safe containers, jam jars work well.

Makes 2 cups of jam.

4 thoughts on “30 Minute Raspberry Jam!? Yes, Way!

  1. In the winter I make fridge jam out of raspberries to use with porridge – thinner consistency than normal jam, so goes well with the oats; equal parts rasps to granulated sugar and reaches setting point quickly.

  2. I seldom comment but do not be dismayed by my lack of energy. I really enjoy reading your copy and read everything you write. Keep it up. I don’t cook anymore but I love reading what you write to accompany the recipes. Cass

      • OK, you guys! Keep up the good work, the good life and keep sending me posts! I am busy today doing preparation for a special appointment at the VA but when I get back tonight I’ll write a little more about what I’m doing these days and address it to your personal e-mail. Your friend, Cass!

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