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.
