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This Raspberry Freezer Jam is beyond simple to make and has an incredibly fresh taste. Just three ingredients and 20 minutes (including clean up!), and you’ll have homemade no-cook raspberry jam in a flash.
Freezer jam is a pure delight that everyone must experience at some point in their life. There is no cooking, no canning, and you don’t even have to cut any fruit! Just mash, stir and freeze. Boom!
Once you realize how dead simple it is to make freezer jam, try your hand at our strawberry freezer jam, blueberry freezer jam, peach freezer jam, and blackberry freezer jam recipes.
Ingredient notes
- Raspberries – you can use fresh or frozen!
- Sugar – my recipe is already low in sugar compared to other raspberry freezer jam recipes. If you lower the sugar more, please note, the consistency of the final product will be impacted.
- Freezer jam pectin – this recipe is written using freezer jam pectin, which is different than traditional pectin. See FAQ further in the post about using other kinds of pectins.
How Long Does Freezer Jam Last?
Raspberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.
Frequently Asked Questions
Yes. You can replace the sugar with an alternative sweetener. For Splenda you would want to use a 1:1 ratio, so 1 cup of sugar would be 1 cup of Splenda.
Yes, but you’ll likely need to cook the pectin with sugar and some liquid prior to adding it to the fruit.
You will also need to allow the jam to sit out at room temperature for 12 hours before it is considered ready. Freezer jam pectin is designed for the recipe I am outlining below and takes all the guesswork out of the process.
Absolutely!
If you are using frozen raspberries, allow them to sit out at room temperature for a few hours or overnight to thaw.
PRO TIPS/RECIPES NOTES:
- If you’re using glass jars, make sure you leave 1/2 inch of headspace when filling them. Headspace is the space between the top of the food and the top of the jar. You need to give the jam a bit of room to expand in the freezer.
- You’ll need about 6 cups of raspberries to yield 3 1/2 cups of smashed raspberries.
- If you don’t like your jam seedy, you’ll need to fully blend it and then push the puree through a fine mesh sieve. You’ll need to increase the sugar by 1/4 cup and the pectin by 2 tbsp. The jam will still be thinner than traditional jam.
More Ideas You’ll Love:
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Use a potato masher or pastry cutter and lightly smash the raspberries. Aim for a blend of 30% “very smashed” and 70% “kinda whole”.
6 cups raspberries
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Measure 3 1/2 cups of raspberries into a mixing bowl.
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Add 1 cup of sugar and 1/3 cup of freezer jam pectin to the raspberries. Mix with a spoon for three minutes.
1/3 cup freezer jam pectin, 1 cup sugar
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Pour into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars.
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Place lids on the jars, and allow them to sit at room temperature for 1-2 hours.
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Label and freeze.
- You’ll need about 6 cups of raspberries to yield 3 1/2 cups of mashed raspberries.
- 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.
Serving: 1tbspCalories: 16kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 1.7mgCalcium: 2mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
