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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!
And if you decide you really would prefer a shelf-stable version of this, check out our old-fashioned raspberry jam recipe, which can be canned and doesn’t use any pectin.
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.
How Long Does Freezer Jam Last?
Raspberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.
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.
Raspberry Freezer Jam
Equipment
Ingredients
- 6 cups raspberries (to yield 3 1/2 cups of lightly mashed raspberries)
- 1/3 cup freezer jam pectin
- 1 cup sugar
Instructions
- 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
- Measure 3 1/2 cups of raspberries into a mixing bowl.
- 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
- Pour into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars.
- Place lids on the jars, and allow them to sit at room temperature for 1-2 hours.
- Label and freeze.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So I totally missed the part of using a special freezer jam pectin and just used the sure jell no sugar pectin and didn’t cook it first. How is my jam going to turn out? Did I just waste all those raspberries?
Jelina, I’m not sure. I’ve never used Sure Jell brand products before. From what I understand, it relies on heat to activate the “gel”. Put the jars in the fridge and wait 12 hours. If it doesn’t set, you can empty them all into a saucepan and heat it up, and cook it at a low rolling boil for 2-3 minutes.
My mom makes strawberry freezer jam every year, but never raspberry, even though she has raspberries growing on the property. Gonna change that ASAP! Can’t wait to eat this jam by the spoonful.
There are raspberries on the property? Jack will mow those down in a hot minute!
I like my jam seedy ????
The kind of jam you’d meet in a dark alley on a moonless night…
Sarah, you’re a rockstar! This looks ‘my kinda easy’. Can I use my Pomona’s universal pectin in this? On your advise, I bought a butt-ton (official weight measurement).
You got this Melissa!!
I would not use Pomona’s as it is not intended for “no cook” jam. I mean if you have a ton of fruit and you want to try it out, let me know how it goes. But my best guess is it would be gritty.