The Intense raspberry flavor of this jam makes it a longtime favorite.Warming the sugar beforehand keeps the jam boiling .Grandma’s always been an avid caner. She learned from her mother, who made marmalade, apple butters, and preserves from fruit they had in the backyard. They always had homemade jam in the house.Now, she tends to stick with raspberry jam, using a freezer method her neighbor showed her 15 years ago. Unlike the typical heat-process canning of sterilizing jars and lids before filling and sealing, freezer jam doesn’t even need to boil. All you need is ripe fruit, sugar, freezer jam–compatible pectin, and maybe 30 minutes of cook time. The product is a little different; it’s not thick and concentrated, but looks and tastes like ripe fruit. Also, it’s not shelf-stable and has to be stored in, you guessed it, the freezer. Grandma gives them as gifts to friends and family, but always saves a healthy number of jars for the reunion auction.