Raspberry freezer jam is one of the easiest and freshest ways I preserve summer sweetness all year long. With no need for cooking or canning, this jam locks in the bright, tart flavor of raspberries and has the perfect balance of fruity and sweet. I love spreading it on toast, stirring it into yogurt, or spooning it over vanilla ice cream.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple—no boiling jars or hot stovetop needed. Just a few ingredients, a quick mix, and the freezer does the rest. The flavor is so much fresher than store-bought jam, and I can make a whole batch in under 30 minutes. It’s a great way to use up fresh raspberries, and it makes the perfect homemade gift, too.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Fresh raspberries (crushed)
- Granulated sugar
- Lemon juice (optional, for brightness)
- Powdered fruit pectin (specifically for freezer jam)
Directions
- I start by rinsing and gently drying the raspberries, then crushing them with a potato masher until I have the desired texture—I like mine a little chunky.
- In a bowl, I mix the crushed berries with sugar and let them sit for about 10 minutes to macerate and draw out the juices.
- In a separate bowl, I dissolve the powdered pectin in boiling water (following the instructions on the pectin package), stirring for a full minute until completely dissolved.
- I pour the pectin mixture into the berries and stir constantly for about 3 minutes, until everything is well combined.
- I ladle the jam into clean, freezer-safe containers, leaving about ½ inch of space at the top for expansion.
- I let the jam sit at room temperature for 24 hours to set, then store in the freezer for long-term use or in the fridge if I plan to use it within a few weeks.
Servings and Timing
This recipe makes about 5–6 small jars of jam. It takes just 20–30 minutes to prepare, and after sitting at room temp overnight, it’s ready to store or enjoy.
Variations
- I’ve made this with a mix of raspberries and strawberries for a sweeter, more complex flavor.
- Swapping in honey for some of the sugar works well if I want a more natural sweetener (just follow a low-sugar pectin recipe).
- A splash of vanilla extract or lemon zest adds a subtle twist to the flavor.
Storage/Reheating
I store the jam in airtight freezer-safe containers. It keeps in the freezer for up to 1 year and in the refrigerator for about 3 weeks once thawed. No reheating needed—I just thaw it overnight in the fridge before using.
FAQs
Can I use frozen raspberries?
Yes, I’ve made this with thawed frozen raspberries and it works great. I just make sure to drain off a bit of excess liquid if needed.
What type of pectin should I use?
I always use powdered pectin that’s labeled for freezer jam—regular pectin won’t work the same way for this no-cook method.
Is it okay to reduce the sugar?
Only if I’m using a low- or no-sugar pectin. Traditional freezer jam recipes need the full sugar amount to set properly.
How do I prevent the jam from being too runny?
I make sure to follow the instructions on the pectin package exactly, especially with the boiling water step and mixing times.
Do I need to sterilize the containers?
No full sterilization needed, but I do wash the containers thoroughly with hot, soapy water and let them air-dry before filling.
Conclusion
Raspberry freezer jam is one of my favorite ways to keep summer flavors alive all year long. It’s quick, easy, and bursting with bright berry goodness. Whether I’m spreading it on toast, stirring it into oatmeal, or giving a jar to a friend, this homemade jam never fails to bring a little sunshine to the day.
Raspberry Freezer Jam
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 5–6 small jars
- Category: Preserves, Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This raspberry freezer jam is a quick, no-cook recipe that captures the bright, fresh flavor of ripe raspberries with minimal effort. No boiling or canning required—just fruit, sugar, pectin, and a freezer! It's the perfect way to preserve summer in a jar and enjoy homemade jam year-round.
Ingredients
- 4 cups fresh raspberries (crushed)
- 1½ cups granulated sugar
- 1 tbsp lemon juice (optional, for brightness)
- 1 box (1.59 oz) powdered fruit pectin for freezer jam
- ¾ cup boiling water
Instructions
- Rinse and gently pat dry the raspberries. Mash them with a potato masher until you reach your desired texture (chunky or smooth).
- In a large bowl, combine the crushed raspberries, sugar, and lemon juice (if using). Let sit for 10 minutes to draw out the juices.
- In a separate bowl, stir powdered pectin into the boiling water for 1 minute, until completely dissolved.
- Pour the pectin mixture into the fruit and stir constantly for about 3 minutes until fully combined.
- Ladle the jam into clean, freezer-safe containers, leaving ½ inch of space at the top.
- Let sit at room temperature for 24 hours to set. Then store in the freezer (up to 1 year) or refrigerator (up to 3 weeks once thawed).
Notes
- Use thawed frozen raspberries if fresh are out of season—just drain excess liquid.
- Only use pectin labeled specifically for freezer jam for proper setting.
- For a natural variation, try honey and a low-sugar pectin.
- A splash of vanilla or lemon zest adds a fresh twist.
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