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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. 

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!

Once you realize how dead simple it is to make freezer jam, try your hand at our strawberry freezer jam, blueberry freezer jam, peach freezer jam, and blackberry freezer jam recipes.

Ingredient notes

a bowl of raspberries, a bowl of sugar, and a container of pectin.
  • 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.

A note from sarah:

Sustainability Tip

If you have leftover fresh raspberries after making this freezer jam, try your hand at freezing raspberries.

There is nothing better than delicious summer fruit in the middle of the cold and dark winter.

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.

a funnel over a canning jar.

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.
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 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. 

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

  1. You’ll need about 6 cups of raspberries to yield 3 1/2 cups of mashed raspberries.
  2. Raspberry freezer jam is good for three weeks in the fridge or 9-12 months in the freezer.
  3. A previous version of this recipe called for 1/4 cup of freezer jam pectin. 

Nutrition

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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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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8 Comments

  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.