There’s something so satisfying about making your own jam, and this raspberry freezer jam might just be the easiest way to start. I remember watching my mom make traditional jams, spending hours over a hot stove in the middle of summer. But freezer jam? It’s become my go-to method when I want homemade jam without all the fuss.
I love how this recipe lets you capture the fresh taste of summer berries without any complicated canning equipment. Just a few simple ingredients, some clean containers, and a spot in your freezer are all you need. Plus, the whole process takes less than 30 minutes from start to finish – perfect for busy days when you still want something homemade.
Whether you spread it on toast, swirl it into yogurt, or just eat it straight from the jar (no judgment here!), this raspberry freezer jam tastes like summer in every spoonful. And trust me, once you see how easy it is to make, you’ll never want to go back to store-bought.
Why You’ll Love This Freezer Jam
- Quick and easy – This no-cook freezer jam takes just 30 minutes to prepare – no canning equipment or complicated steps needed.
- Fresh raspberry taste – Unlike traditional cooked jams, freezer jam keeps that bright, fresh-picked raspberry flavor since the fruit isn’t heated.
- Long-lasting storage – You can enjoy homemade jam for months by simply storing it in your freezer – perfect for preserving summer berries well into winter.
- Simple ingredients – With just 4 basic ingredients, this recipe lets you make your own preserves without any artificial additives or preservatives.
- Perfect for beginners – If you’re new to making jam, this foolproof method is the perfect place to start – no special skills or equipment required.
What Kind of Raspberries Should I Use?
Fresh, ripe raspberries are the way to go for freezer jam, and you’ll want them at their peak sweetness. Red raspberries are the most common choice, but black raspberries will work beautifully too if you can find them. The best berries for jam are ones that are fully ripe but still firm – skip any that are mushy or showing signs of mold. If you’re in a pinch, you can use frozen raspberries, but make sure they’re unsweetened and thaw them completely before starting. When picking fresh raspberries, look for ones that easily pull away from their core and have a bright, uniform color without any white or green patches.
Options for Substitutions
While freezer jam is pretty straightforward, here are some helpful substitution tips:
- Raspberries: You can swap raspberries with strawberries, blackberries, or a mix of berries. Just make sure to keep the same total amount of fruit. If using strawberries, crush them well to match raspberry texture.
- White sugar: This is one ingredient you shouldn’t substitute in jam making – the exact amount of regular white sugar is needed for proper setting. Low-sugar pectins are available, but you’ll need to follow the specific recipe on those packages instead.
- Pectin: Different brands of pectin work fine, but stick to the same type (regular powdered). Don’t swap liquid pectin as the proportions are different. If using instant pectin, you’ll need a different recipe entirely.
- Storage containers: Any freezer-safe container works well – plastic containers, glass mason jars (leave headspace for expansion), or even plastic freezer bags. Just avoid regular glass jars that aren’t freezer-safe.
Watch Out for These Mistakes While Making
The biggest mistake when making freezer jam is using overripe or moldy raspberries – choose berries that are ripe but still firm, and carefully sort through them to remove any spoiled ones.
A common error that can prevent your jam from setting properly is not measuring ingredients precisely – even small variations in sugar or pectin amounts can lead to runny jam, so use exact measurements and avoid the temptation to reduce sugar.
Temperature matters more than you might think – make sure your berries are at room temperature before starting, and don’t skip the crucial step of letting the sugar-berry mixture sit for the full time specified in your pectin instructions.
For the best texture, mash your berries just enough to break them down while leaving some chunks – over-mashing can make your jam lose its fresh berry character and turn it into a smooth paste.
What to Serve With Raspberry Freezer Jam?
This sweet and fruity raspberry freezer jam is super versatile and works great as a spread for all sorts of breakfast favorites. Spread it thick on warm buttermilk biscuits, English muffins, or your morning toast – you really can’t go wrong! For a quick breakfast or afternoon snack, try swirling it into plain Greek yogurt or oatmeal, or use it as a filling between layers of French toast. I also love using this jam to make classic PB&J sandwiches, which are perfect for lunch boxes or picnics. If you’re feeling fancy, you can even serve it alongside a cheese board – it pairs especially well with brie or cream cheese.
Storage Instructions
Keep Fresh: Once your raspberry freezer jam is in sealed containers, you can keep it in the refrigerator for up to 3 weeks. Make sure to always use clean spoons when scooping out the jam to prevent any contamination – this helps it last longer!
Freeze: The beauty of freezer jam is right in the name! Pop those sealed containers in the freezer, and your jam will stay good for up to 12 months. Just remember to leave about 1/2 inch of space at the top of each container since the jam expands when frozen.
Thaw: When you’re ready to use your frozen jam, simply transfer a container to the fridge and let it thaw overnight. Once thawed, give it a good stir if needed – sometimes the fruit and juice can separate a bit, but that’s totally normal and doesn’t affect the taste at all.
| Preparation Time | 10-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 25-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4500
- Protein: 10-15 g
- Fat: 0-5 g
- Carbohydrates: 1000-1100 g
Ingredients
- 6 cups ripe raspberries
- 5 1/4 cups white sugar
- 1 package fruit pectin (sure jell type)
- 3/4 cup water
- Several clean jars or containers with lids
Step 1: Prepare Your Materials and Ingredients
Begin by choosing firm, ripe berries for the best flavor and consistency.
Avoid overripe berries as they may result in a too-soft or runny jam.
Proceed to wash and rinse several glass or plastic containers—enough to hold about 7-8 cups of jam, depending on their size.
Step 2: Mash the Berries
Add the berries to a large bowl and lightly mash them.
Take care not to over-mash; the berries should still appear chunky rather than pureed.
Measure out exactly 3 cups of mashed berries and transfer them to a separate large bowl.
Reserve any leftover mashed berries for smoothies or use as toppings for pancakes or waffles.
Step 3: Mix in Sugar
Gradually stir in 1 cup of sugar into the mashed berries, ensuring it dissolves completely.
Continue this process, adding just one cup of sugar at a time and mixing thoroughly, until you have incorporated a total of 4 1/4 cups of sugar.
Allow the mixture to stand for 10 minutes.
Step 4: Prepare the Pectin
In a small saucepan, combine pectin with 3/4 cup water.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Boil for one minute, stirring constantly to prevent sticking.
Remove the saucepan from heat.
Step 5: Combine Pectin and Berry Mixture
Stir the hot pectin into the berry-sugar mixture.
Continue to stir until all the sugar is completely dissolved and the mixture is no longer grainy.
This step is crucial for achieving the right consistency.
Step 6: Fill Containers and Set the Jam
Pour the completed jam into the prepared containers, leaving about 1/2 inch of space at the top to allow for expansion.
Seal the containers with lids and let the jam sit at room temperature for 24 hours to set properly.
Once set, the jam can be stored in the refrigerator for up to 3 weeks or frozen for up to one year.
Enjoy your homemade berry jam!
