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–+ servings
4 jars of raspberry freezer jam on a white board with mint and a lemon
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5 from 2 ratings

Raspberry Freezer Jam

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. 
Prep Time5 minutes
Cook Time0 minutes
Resting Time1 hour
Total Time1 hour 5 minutes
Course: Canning, Condiments
Cuisine: American
Keyword: low sugar raspberry jam, No cook raspberry jam
Servings: 4 half-pints
Author: Sarah Cook

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

  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: 1tbsp | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 2mg | Iron: 0.1mg