No Cook Raspberry Freezer Jam {Low-Sugar}
Super fresh tasting, this Raspberry Freezer Jam is beyond simple to make. Just three ingredients and 20 minutes (including clean up!), and you’ll have homemade raspberry jam in a flash. This raspberry freezer jam recipe is low-sugar and requires no canning skills. Your whole family will love this no-cook raspberry jam.
Freezer jam is a pure delight that everyone must experience at some point in their life. I declare this a new national rule.
You might have seen my Strawberry Freezer Jam Recipe and thought “yah, I mean that’s easy, but I’d have to cut strawberries, so…”. If you truly are that lazy (no shame in your game), you’ll love making this raspberry freezer jam recipe!
There is no cooking, no canning, and you don’t even have to cut any fruit! Just mash, stir and freeze. Boom!
With summer at hand, the raspberries in our Raspberry Supports are going gangbusters and I wouldn’t want to stop them if I could. Making a small batch of raspberry freezer jam is a great way to extend the harvest.That being said, if you’re feeling more adventurous, try your hand at Low-Sugar Strawberry Jam which is an actual canning recipe. It’s still incredibly easy but you’ll need some canning equipment (related: Canning Supplies Equipment List).
You may also love whipping up a few batches of Peach Freezer Jam or Blackberry Freezer Jam.
WHAT IS THE DIFFERENCE BETWEEN JAM AND FREEZER JAM?
Freezer jam requires no cooking or even actual canning skills. No canning supplies are needed. Your finished jam needs to be stored in the fridge or freezer; it is not shelf-stable and therefore it is perishable!
Besides being so easy to make, freezer jam is incredibly fresh tasting and the colors are brighter and more vibrant because the mixture is not cooked. Raspberry freezer jam tastes like sunshine and summer days.
WHAT INGREDIENTS ARE IN RASPBERRY FREEZER JAM?
Just a few simple ingredients:
- Raspberries – fresh or frozen
- Freezer jam pectin
- Sugar – just a little bit compared with other jam recipes
CAN I USE LESS SUGAR IN FREEZER JAM?
Yes, but my recipe already calls for significantly less sugar than the pectin company recommends. If you plan to lower the sugar even more, please note the consistency of the final product will be impacted.
CAN I USE ALTERNATE SWEETENERS IN FREEZER JAM?
Yes. If you want to replace the sugar with an alternative sweetener, you can. For Splenda you would want to use a 1:1 ratio, so 1 cup of sugar would be 1 cup of Splenda.
To replace with Stevia, you would use 1 tsp of powder or liquid concentrate to 1 cup of sugar. Please note, without the “bulk” of the sugar, your freezer jam is very likely to be much runnier if using Stevia.
CAN I USE OTHER PECTINS TO MAKE FREEZER JAM?
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.
The good news is the freezer jam pectin is pretty easy to track down. You can find the Mrs.Wages brand online, and Ball also sells some online or at most stores that carry canning supplies (feed stores, small independent hardware stores, Target, and Wal-Mart). I have used both brands and both work great.
Can you make jam using frozen fruit?
Yes! I’m a huge fan of using frozen fruit for recipes (related: Freezing Strawberries and Freezing Cherries) and this raspberry freezer jam is no exception.
You can absolutely use frozen raspberries to make this jam. Allow them to defrost first and include any raspberry juice that results during the thawing process.
How to Make Raspberry Freezer Jam
*A detailed and printable recipe card is available at the bottom of this post.
You’ll need about 6 cups of raspberries to yield 3 1/2 cups of smooshed raspberries. Dibs on the band name “Smooshed Raspberries”.
Use a potato masher or pastry cutter and lightly smash the raspberries. I aim for a blend of 30% “very smashed” and 70% kinda whole.
Measure 3 1/2 cups of smooshed raspberries into a mixing bowl. I use this one because it can measure and pour into the canning jars. And it has a freaking sweet handle. Pro tip: if you have a little raspberry puree leftover, spoon it over Whole Wheat Waffles.
Add 1 cup of sugar and 1/4 cup of freezer jam pectin to the raspberries. Mix with a large spoon for three minutes.
Pour into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars. Put the lids on, and allow them to sit at room temperature for 1-2 hours. Then label and freeze!
WHAT CONTAINERS TO USE FOR FREEZER JAM?
You can use special plastic containers for freezer jam, but I prefer 8 oz glass jars. You can also just use any container that will survive the freezer. Use what you have on hand. Check out my canning supplies list for the best resources for affordable canning jars.
If you don’t go through jam very quickly, try the 4 oz jars. They are perfect for this recipe and so many other little homemade snacks.
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 are using frozen berries, allow them to sit out at room temperature for a few hours or overnight to thaw.
- If you’re using glass jars, make sure you leave 1/2 inch of headspace when filling the jars. 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 smooshed 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.
How to Use Raspberry Freezer Jam:
- Fluffy Whole Wheat Waffles
- Whole Wheat Pancakes
- Squishy Soft Homemade Pretzel Rolls
- Easy Instant Pot Yogurt
- Simple Whole Wheat Bread
- Add a bit to Banana Overnight Oats
- Check out all my canning recipes!
Making this recipe or others?
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Super fresh tasting, this Raspberry Freezer Jam is beyond simple to make. Just three ingredients and 20 minutes (including clean up!), and you’ll have homemade raspberry jam in a flash.
- 3 1/2 cups raspberries lightly mashed (you'll need about 6 cups of berries to yield 3 1/2 cups)
- 1/4 cup Freezer pectin
- 1 cup sugar
Use a potato masher or pastry cutter and lightly smash the raspberries. I aim for a blend of 30% "very smashed" and 70% "kinda whole".
Measure 3 1/2 cups of raspberries into a mixing bowl.
Add 1 cup of sugar and 1/4 cup of freezer jam pectin to the raspberries. Mix with a large spoon for three minutes.
Pour into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars. Put the lids on, and allow them to sit at room temperature for 1-2 hours.
Then label and freeze!
You'll need about 6 cups of raspberries to yield 3 1/2 cups of smooshed raspberry.
Raspberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.
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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.