Freezer Raspberry Jam
This Freezer Raspberry Jam takes 30 minutes to make and only requires 4 ingredients: water, sugar, pectin and fresh or frozen raspberries! This homemade raspberry jam is perfectly sweet, slightly chunky and oh so delicious!
Raspberry jam has and always will be my favorite! After running out of some homemade jam from my mother and mother-in-law, I knew it was time to make my own raspberry freezer jam! It’s so much better than regular jam from the grocery store! This delicious homemade jam is perfect on my Homemade Rolls and Flaky Brioche!
Why This Recipe Works
- Raspberry jam from frozen raspberries or fresh. This raspberry freezer jam recipe is perfect because you don’t need fresh raspberries to make it! If you have raspberries that you grow, feel free to use the fresh! However, frozen fruit is often much cheaper — hence, frozen raspberries.
- No need to seal. No special canning equipment needed! This freezer raspberry jam is an easy recipe because you don’t have to worry about sealing the lids! Since you are storing the jam in the freezer, you don’t need any special equipment.
- Delicious every time! This recipe is not only a simple process but it is super delicious! There are only 4 ingredients: water, sugar, pectin, and raspberries! The simplicity of this raspberry freezer jam recipe makes it easy to make and super delicious every time!
- Raspberries: You can use fresh raspberries or frozen raspberries that have been fully or partially thawed. 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: This is the sweetener for the freezer raspberry jam. It’s also an important component to help thicken the jam mixture.
- Sure Jell Fruit Pectin: Pectin is a starch that is found in the cell walls of fruit and vegetables. It’s commonly used in jams and jellies to help gel and thicken foods. I used the Sure Jell brand of pectin.
- Water: Combing the water with the pectin causes the thickening process. The pectin absorbs the water, causing the pectin to hydrate, resulting in a thicker mixture (oftentimes in clumps which is why you want to stir the pectin and water mixture!).
- Mash the raspberries. Place the thawed or fresh raspberries in a large bowl (with the juices if using thawed frozen berries) and mash with a potato masher. A few chunks are good!
- Add the sugar. Take 3 cups of the crushed berries and transfer to a separate bowl. Add the sugar to the 3 cups of raspberries. (The remaining mashed berries won’t be needed for the recipe. Freeze or store in the fridge for separate use.) Let the sugar and berries sit for 10 minutes, stirring occasionally.
- Prepare the pectin. Add the pectin and water to a saucepan and bring to a full boil over medium high heat, stirring constantly. Boil for 1 minute.
- Add the raspberry sugar mixture. Add the sugar and raspberry mixture to the pan. Reduce to medium low heat and stir for 3 minutes or until the sugar is completely dissolved.
- Fill the jars. Pour the raspberry jam into the jars, leaving 1/2 inch at the top to allow room to expand when frozen. Place the lids on the jars and let the batch of jam sit at room temperature for 24 hours. Transfer to the freezer to store. Serve this delicious raspberry freezer jam on your favorite breads!
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!
Rub the mixture between your fingers to make sure the sugar has completely dissolved.
This is a raspberry jam with seeds. However, you can easily make it a seedless raspberry jam! Just strain out the seeds using cheesecloth or a strainer after mashing the fruit and before adding the sugar. If you are using frozen berries, you’ll want them to be completely thawed to make it easier to get the seeds out.
Keep in mind that if you are removing the seeds, that will make the texture of the jam smooth and not chunky. This could have an effect on the thickness of the jam once finished.
Make Ahead, Storing, and Freezing
You’ll want to make this freezer raspberry jam ahead of time since the mixture needs to sit in the jars at room temperature for 24 hours.
Store the homemade freezer jam in the fridge for up to 3 weeks.
This homemade raspberry freezer jam will keep in the freezer for up to 1 year.
For the jam to set properly, it’s important you don’t alter the amount or type of sugar used. You can follow a Sugar Free recipe if you want to make jam using Low Sugar Sure Jell Pectin.
You can use glass jars (my personal favorite) or any other freezer friendly container. Amazon sells small freezer jars that work great for this!
This freezer raspberry jam will last for 1 year in the freezer and 3-4 weeks in the fridge.
Yes it can! This isn’t a shelf stable jam so it needs to be stored in the freezer for fridge and used within the appropriate time frame (up to 1 year if stored in the freezer and up to 3 weeks in the fridge).
Yes it does. However, you can remove the seeds using cheesecloth or a strainer. I would strain the seeds out after mashing the fruit and before adding the sugar. Note that this raspberry jam recipe notes that some unwashed raspberries are good! So that means the jam will have a chunkier texture. If you are wanting to remove the seeds, you will need to fully mash the jam, which can affect the thickness/runny-ness of your jam.
There are two things in this recipe that encourage the thickening process: pectin and sugar. The sugar will not only sweeten the jam but help it thicken. The pectin, when combined with the water and sugar, will help thicken the mixture.
This homemade freezer raspberry jam needs to sit at room temperature for 24 hours. This will help it set up. Also note, this is a freezer jam. It isn’t to be stored at room temperature. Freezing the jam will also help it set up a bit so keep that in mind.
If you find your jam didn’t set, it could be for a few reasons: the sugar wasn’t fully melted or your raspberries were extra juicy and that extra liquid affected the setting process. Make sure to give the jam the full 24 hours. If it still hasn’t set, stick it in the freezer and then let it thaw the next day. If it still hasn’t set, you can make another batch of the pectin and water and add the jam back into it and stir until everything is fully dissolved.
More Raspberry Recipes
Freezer Raspberry 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!