I absolutely love how this raspberry freezer jam bursts with fresh raspberry flavor, balanced by just the right amount of sweetness and a hint of tartness—it’s a simple yet vibrant spread perfect for year‑round enjoyment.

Why I’ll Love This Recipe

I adore this recipe because:

The bright, fresh taste of raspberries shines through beautifully
It’s incredibly easy and fast—just 20 minutes of prep and a minute of cooking
I don’t need special canning equipment—just simple ingredients and jars

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup fresh raspberries, mashed
1½ cups granulated sugar
Juice from 1 lemon (about 1 tablespoon)
1 tablespoon vanilla extract
1 (1.75-ounce) box of Sure-Jell Fruit Pectin
¾ cup water
3 half‑pint jars

Directions

I mash the raspberries, ensuring I have exactly 1 cup (I can strain out seeds if I prefer smoother jam).
I stir in the sugar until combined, then add lemon juice and vanilla, letting the mixture sit for about 10 minutes.

While that rests, I combine the pectin and water in a saucepan, whisking over medium‑high heat and bringing it to a boil.
Once boiling, I cook it for exactly 1 minute, stirring constantly, then mix it into the raspberry-sugar mixture until the sugar dissolves completely.
I fill clean, dry jars—leaving about ½ inch of headspace—seal them tightly, and let them sit at room temperature for 24 hours before refrigerating or freezing.

Servings and timing

This batch makes three half‑pint jars of jam.

Prep time: 20 minutes
Cook time: 1 minute
Total time: 21 minutes

Variations

I can swap fresh lemon for lemon juice from concentrate—just watch the flavor

I can use frozen raspberries, as long as they’re unsweetened
For low- or no‑sugar versions, I need the specific type of pectin designed for that—reducing sugar alone won’t work

Storage / Reheating

Room temperature: After sealing, I keep the jam at room temperature for 24 hours to let it set
Refrigerator: After that, I move it to the fridge, where it stays fresh for up to 4 weeks
Freezer: Alternatively, once cooled, I transfer it to the freezer (making sure glass jars are completely cooled to avoid cracking). Frozen jam can last up to 12 months

FAQs

Can I remove raspberry seeds from the jam?

Yes—I simply mash the raspberries and strain through a fine metal strainer, then make sure I still have 1 cup of fruit after straining.

Do I need to process this jam in a water bath?

No—since it’s freezer jam and stored in the fridge or freezer, I don’t need any hot-water bath or canning equipment.

Can I use frozen raspberries instead of fresh?

Yes—as long as they aren’t coated in sugar or sweetener, I can substitute them in equal amount for fresh raspberries.

Where can I find pectin?

I typically find Sure-Jell Fruit Pectin in the baking aisle at most grocery stores.

What is freezer jam?

Freezer jam is made with uncooked or minimally cooked fruit and doesn’t require sterilizing jars or using a water bath. It sets up quickly and stores in the fridge or freezer.

Conclusion

I’m thrilled by how easy and quick this raspberry freezer jam is—fresh flavor, minimal effort, and built-in versatility. Whether I’m spreading it on toast, pairing it with biscuits, or adding it to yogurt, it's a delightful way to enjoy raspberries all year long.

Raspberry Freezer Jam

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Author: Sue
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Yield: 3 half‑pint jars
Category: Jam
Method: No-cook
Cuisine: American

Print Recipe

Description

This raspberry freezer jam bursts with fresh raspberry flavor, balanced by the perfect amount of sweetness and tartness. It’s a simple, vibrant spread that’s perfect for year-round enjoyment.

Ingredients

1 cup fresh raspberries, mashed
1½ cups granulated sugar
Juice from 1 lemon (about 1 tablespoon)
1 tablespoon vanilla extract
1 (1.75-ounce) box of Sure-Jell Fruit Pectin
¾ cup water
3 half‑pint jars

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Instructions

Mash the raspberries, ensuring you have exactly 1 cup (strain out seeds if you prefer smoother jam).
Stir in the sugar until combined, then add lemon juice and vanilla. Let the mixture sit for about 10 minutes.
While the raspberry mixture rests, combine the pectin and water in a saucepan. Whisk over medium-high heat and bring it to a boil.
Once boiling, cook for exactly 1 minute while stirring constantly, then mix it into the raspberry-sugar mixture until the sugar dissolves completely.

Fill clean, dry jars, leaving about ½ inch of headspace. Seal them tightly, and let them sit at room temperature for 24 hours before refrigerating or freezing.

Notes

Swap fresh lemon for lemon juice from concentrate if needed—just be mindful of the flavor.
Frozen raspberries can be used as long as they’re unsweetened.
For low- or no-sugar versions, use the pectin specifically designed for that purpose—reducing sugar alone won’t work.