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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 raspberry jam in a flash. 

4 jars of raspberry freezer jam on a white board with mint and a lemon
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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!

You might have seen my Strawberry Freezer Jam Recipe and thought “yeah, 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! You’ll also want to check out Blueberry Freezer Jam, Peach Freezer Jam, or Blackberry Freezer Jam.

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).

a bowl of raspberries, sugar, and a container of freezer pectin for making raspberry 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.


Yes. You can replace the sugar with an alternative sweetener. For Splenda you would want to use a 1:1 ratio, so 1 cup of sugar would be 1 cup of Splenda.


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. 

a pastry cutter mashing raspberries for raspberry freezer jam

How Long Does Freezer Jam Last?

Raspberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.


  • If you are using frozen raspberries, 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 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.
a canning jar of homemade raspberry jam on a blue plate with mint and a spoon
5 from 2 ratings

Raspberry Freezer Jam

Servings: 4 half-pints
Prep: 5 minutes
Cook: 0 minutes
Resting Time: 1 hour
Total: 1 hour 5 minutes
4 jars of raspberry freezer jam on a white board with mint and a lemon
This low sugar raspberry jam is so simple to make and tastes incredibly fresh.


  • 6 cups raspberries (to yield 3 1/2 cups of lightly mashed raspberries)
  • 1/3 cup freezer jam pectin
  • 1 cup sugar


  • 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.


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.
A previous version of this recipe called for 1/4 cup of freezer jam pectin. 


Serving: 1tbspCalories: 16kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 1.7mgCalcium: 2mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Canning, Condiments
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. 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?

    1. 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.

  2. 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. 5 stars

  3. 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).

    1. 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.