Raspberry Freezer Jam
Home is where there’s homemade Raspberry Freezer Jam.
Can I get an “Amen”?
Ok but really, this recipe is everything you could want in a homemade jam; 1) it’s not store bought. 2) it doesn’t taste store bought 3) it’s easy and delicious!
Raspberry jam has and always will be my favorite jam.
It’s pretty obvious what’s on my mind 😂… this raspberry jam tastes WAY better than any jam you could buy at a grocery store.
My poor kids have been eating store bought jam for the last 8 months, and it was breaking my heart. That’s a lie.
It was actually breaking mine. I had stopped eating jam those 8 months because we had run out of homemade. I finally mustered up the courage to make jam for the first time and guess what… it was EASY! And the results were amazing.
My biggest hesitation to making jam was not having fresh berries to make it with. I mean, I could buy a few pints of raspberries at Costco for what felt like $80. But then I realized, “Hello, you can make jam with FROZEN raspberries!”
(Side note, frozen raspberries are usually cheaper than the fresh ones). So that’s what I did. And I saved a lot of money in the process.
You need 4 ingredients to make this jam.
- Raspberries – fresh or frozen. If using fresh raspberries make sure they are ripe, you’ll need about 6 cups worth of fresh raspberries. If using frozen raspberries you’ll need 28 oz or so.
- Granulated sugar
- Sure Jell Fruit Pectin
How to make Raspberry Freezer Jam
- Place the berries in a large bowl. If using fresh berries, mash them with a potato masher. If using frozen berries, let them thaw or come to room temperature. You can also make this recipe when the berries are partially thawed. The berries can still be cold, but defrosted enough that you can mash them.
- Mash the berries. A few berry chunks here and there are good.
- Measure out 3 cups of the mashed berries and place them in a separate large bowl. If you have any remaining mashed berries, place them in an airtight container and store in the fridge to use however you’d like.
- Add the sugar to the 3 cups of mashed berries and stir to combine. Let sit for 10 minutes, stirring occasionally.
- Add the water and pectin to a saucepan. (I used a 4 qt). Place over medium high heat and stir. Bring to a boil, stirring constantly. Boil for 1 minutes.
- Add the mashed berries to the saucepan, reduce the heat to medium-low and stir for 3 minutes or until the sugar has completely dissolved. You can test whether or not the sugar has dissolved by rubbing the mixture between your fingers.
- Fill jars. Leave ½” at the top of the jar so that the jam can expand in the freezer. Place the lids on the jars and let sit at room temperature for 24 hours. Store in the freezer for 1 year. Store jam in the fridge for 3-4 weeks.
FAQ and Tips
Can I use a sugar substitute or artificial sweetener to make jam? For the jam to set properly, it’s important you don’t alter the amount, or type of sugar used. You can follow this recipe if you want to make jam using Low Sugar Sure Jell Pectin.
What containers are best for storing freezer jam? You can use glass jars (my personal favorite), or any other freezer friendly container. These are some of my favorite, (found on Amazon, or at most local grocery stores).
How long does freezer jam last? It will last for 1 year in the freezer, and 3-4 weeks in the fridge.
More Raspberry Recipes
I hope you get the chance to make this easy raspberry (freezer) jam! When you make it, snap a photo and share it on Instagram. Tag @saltandbaker in your post and stories so I can see what you’re making! It makes me SO happy to see the foods your making in your kitchen.
To go above and beyond, I’d love if you left a rating and comment when you make one of my recipes. Thank you, thank you!!
Raspberry Freezer Jam
- 28 oz frozen raspberries - thawed to room temperature or slightly thawed, see note #1. OR 6 cups fresh, ripe raspberries
- 5 1/4 cups granulated sugar
- 1 1.75 oz box Pectin
- 3/4 cup water
- Place the thawed raspberries (or fresh raspberries) in a large bowl (including the juices if using frozen/thawed berries). See note #1
- Use a potato masher to mash the raspberries. A few berry chunks here and there are good. Measure out 3 cups of the mashed berries and place them in a separate large bowl. If you have any remaining mashed berries, place them in an airtight container and store in the fridge to use however you’d like.
- Pour the sugar over the 3 cups of mashed berries and stir to combine. Let mixture sit for 10 minutes. Stir occasionally during the 10 minutes.
- Meanwhile add ¾ cup water and pectin to a medium saucepan (I used a 4 qt). Place over medium high heat and stir. Bring to a boil, stirring constantly. Boil for 1 minute.
- Add the mashed berries to the saucepan, reduce the heat to medium-low and stir for 3 minutes or until the sugar has completely dissolved
- Fill the jars leaving ½” at the top of the jar so that the jam can expand in the freezer. Place the lids on the jars and let sit at room temperature for 24 hours. Store in the freezer for 1 year. Store jam in the fridge for 3 weeks.
- If you're in a bind, you can keep the raspberries semi-frozen. The berries can be cold, but should be defrosted enough that you can mash them with a potato masher. Note: you can make this recipe with fresh berries too!