Recipes » Gifts from the Kitchen » Jams, Jellies, and Chutneys

Easy Raspberry Freezer Jam Raspberry Freezer Jam (With Liquid or Powdered Pectin)

By Chris Scheuer | Updated on June 25, 2025
4.98 from 76 votes
This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! It takes less than 10 minutes of hands-on time and makes a sweet, vibrant jam that's perfect for gifting—or just enjoying by the spoonful!
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Updated June 25, 2025

Learn how to make delicious raspberry freezer jam with either liquid or powdered pectin. This step-by-step guide will make the process easy and enjoyable. Free printable labels available upon request!

There's something about homemade raspberry jam that instantly takes me back to carefree summer days, sitting in my sweet aunt Bernice's garden, sneaking (or so I thought) sun-warmed berries with sticky fingers and a happy tummy. These days, it's a wonderful satisfaction to capture that fresh flavor in a jar!

Close-up of homemade raspberry freezer jam in a round Weck jar, surrounded by fresh raspberries and additional jars of jam in the background. Bright red color with visible seeds and a glossy finish.

This Raspberry Freezer Jam recipe has been a longtime favorite here at The Café. It's straightforward to make, no canning skills required, and the result is a vibrant, fresh-tasting jam that puts store-bought versions to shame. Over the years, it's become a reader favorite too, with hundreds of 5-star reviews like the following: 

★★★★★
"I was gifted this jam and ate it basically everyday! Delicious 😋 I have made it now myself for thumbprint cookies. Excited to eat them!"

★★★★★
"The jam was amazing! I have been making freezer jam for years but this method was so much easier and set up perfectly."

I love that you can use fresh berries or a stash of frozen berries.

VHomemade raspberry freezer jam in a round Weck jar, with fresh raspberries in the foreground and additional jars of jam softly blurred in the background. Bright red color and rich texture highlighted by natural light.

What is freezer jam?

Simply put, freezer jam is a quick, no-cook jam that's stored in the freezer instead of being processed in a water bath like traditional jam. Because it's not heat-processed, it won't keep at room temperature long-term, but it will last beautifully in the fridge for several weeks or in the freezer for up to a year.

The best part? Freezer jam isn't cooked, so it keeps all the vibrant color and fresh, bright flavor of the fruit. Place a jar of freezer jam next to traditional jam and you'll see the difference instantly... the color is vivid and the taste is just like freshly picked berries.

That's what I love most about this raspberry freezer jam... it's like capturing a spoonful of summer with every spoonful.

Problems with freezer jam

While freezer jam is wonderfully fresh and easy, its no-cook nature can cause a few issues. Since the fruit and sugar aren't heated together, the sugar doesn't always dissolve completely, leading to a grainy or gritty texture, one of the most common complaints.

Another problem? It doesn't always set properly. Instead of a thick, spoonable jam, you might end up with a runny sauce. I've been there myself, and I know how disappointing it can be, especially after spending time and money on beautiful berries.

But don't worry, this recipe is designed to help you avoid those issues and get perfect results every time, whether you're using liquid or powdered pectin.

The reason freezer jam can be grainy or doesn't set...

The reason behind those all-too-common freezer jam issues, grainy texture and jam that just won't set, comes down to one simple thing: undissolved sugar. When I finally figured that out, I felt like I had cracked the code! Solving this one problem made all the difference in creating smooth, beautifully set jam every time.

Glass jar of vibrant raspberry freezer jam with a spoon in front and fresh raspberries on the side. More filled Weck jars are softly blurred in the background, creating a fresh and inviting scene.

Two simple solutions...

So, how do you fix a grainy texture and/or jam that won't set? It all comes down to one thing: giving the sugar time to dissolve. Once I figured that out, it was a total game-changer!

Option 1: Let Time Do the Work

The pectin box instructions tell you to stir until the sugar is "no longer grainy", but honestly, you could stir all day and still find crystals. The real secret? Letting the mixture rest.

Here's what works like a charm:

  1. Measure exactly 2 cups of prepared fruit into a large bowl.
  2. Stir in the sugar until well combined.
  3. Cover and let the mixture sit overnight at room temperature.
  4. In the morning, give it a good stir, then add the lemon juice and pectin.
  5. Stir for 3 minutes... that's it!

That overnight rest gives the sugar time to fully dissolve, without any extra effort from you.

Option 2: Quick Microwave Method

Short on time? The microwave is your best friend. A brief warm-up helps dissolve the sugar without cooking the fruit.

Here's how:

  1. Combine 2 cups of prepared fruit and sugar in a large microwave-safe bowl.
  2. Microwave on high for 3 minutes, then stir well.
  3. If needed, microwave another 1-2 minutes to finish dissolving any stubborn sugar crystals.
  4. Add the lemon juice and pectin, then stir for 3 minutes. Voilà!

NOTE: No microwave? No worries! Just gently warm the strawberry/sugar mixture on the stovetop.

Both of these methods not only prevent graininess, but they also help the jam set properly, since both liquid and powder pectin only work well when the sugar is fully dissolved. Two problems, one simple solution!

Jars of homemade raspberry freezer jam topped with decorative “Red Raspberry Jam – Made with Love” labels. Surrounded by fresh raspberries, printable labels, and blue speckled canisters in the background.

Liquid or powdered pectin options

Originally shared with liquid pectin (Certo), we're now also including an easy variation using powdered pectin (Sure-Jell), so you can use whatever you have on hand. We've also added short video tutorials to walk you through both versions, step-by-step!

Video demonstrations

The techniques for using powdered and liquid pectins are similar (and easy!), however, it's important to follow the specific directions for each one.

Raspberry Freezer Jam with powdered pectin:

Raspberry Freezer Jam with liquid pectin:

Perfect for Gifting (With Free Printable Labels!)

This raspberry freezer jam is far too delicious to keep to yourself! It's fabulous on the breakfast table, swirled into yogurt or desserts, but it also makes a thoughtful, homemade gift. Who wouldn't love receiving a jar of jewel-toned, fresh-tasting raspberry jam?

Close-up of a jar of homemade raspberry freezer jam topped with a decorative “Red Raspberry Jam, Made with Love” label. Fresh raspberries and additional jars in soft focus in the background.

Because this makes such a lovely gift, we've created a set of free printable labels to make gifting easy and beautiful. Just fill in your name and email below, and you'll receive the labels straight to your inbox, along with simple printing instructions and links to the boxes and ribbon shown in this post. You'll also start receiving our recipe inspiration... easy, elegant ideas designed to help you gather, gift, and enjoy life around the table.

Get your free printable labels

Horizontal closeup photo of a batch of Red Raspberry Freezer Jam in glass Weck jars.

Includes labels in two different sizes and printing instructions.

How to serve this Raspberry Freezer Jam

  • We love this raspberry freezer jam on this Ridiculously Easy Same Day Focaccia (pictured below). I slice it thick, butter it lightly then toast it until golden in a sauté pan. So... good!
Close-up of homemade raspberry freezer jam spread generously on a seeded slice of focaccia. Jam is vibrant red and glossy, with visible raspberry seeds and rich texture.

Give this Rasberry Freezer Jam a try!

Whether you're a seasoned jam maker or trying your hand at it for the first time, this Raspberry Freezer Jam is a simple, satisfying way to preserve a taste of summer. With both liquid and powdered pectin options, foolproof tips, and a few easy tricks to ensure perfect results, you'll be spreading sweet success on toast in no time.

We'd love to hear how it goes! If you make this jam, leave a comment and star-rating below. We love to hear from you and the star-ratings help other readers to find our site. Happy jamming!

Glass jar of vibrant raspberry freezer jam with a spoon inside and a drip of jam running down the side. Soft background with a blue speckled canister and natural light reflections.

 

Scroll Down for the Recipe - or Save It to Your Inbox

We'll email you the recipe so it's easy to save, print, or share.

Horizontal closeup photo of a batch of Red Raspberry Freezer Jam in glass Weck jars.

Raspberry Freezer Jam (With Liquid or Powdered Pectin)

Chris Scheuer
This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! It takes less than 10 minutes of hands-on time and makes a sweet, vibrant jam that's perfect for gifting-or just enjoying by the spoonful!
4.98 from 76 votes
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 80 servings
Calories 41
PRINT PIN COMMENTS

Ingredients
 
 

  • 2 cups prepared raspberries, from 4 half-pint cartons fresh or 2 12-ounce bags frozen raspberries
  • 4 cups granulated sugar, measured into a separate bowl

If using liquid pectin:

  • 3 ounce (88g) pouch Certo Liquid Fruit Pectin or other liquid pectin
  • 2 tablespoons fresh lemon juice

Of using powdered pectin:

  • 1.75 ounces (49g) Sure-Jell Powdered Pectin or other powdered pectin, 1 box of Sure-Jell is 1.75 ounces (49g)
  • ¾ cup water
  • 2 tablespoons fresh lemon juice

Instructions
 

Prepare containers:

  1. Wash jars or plastic containers and lids with hot, soapy water. Rinse well and dry thoroughly, or run through the dishwasher.

Prep the fruit:

  1. If using frozen raspberries, thaw completely. Crush raspberries thoroughly (a potato masher works well). Measure exactly 2 cups of crushed fruit into a large bowl. Stir in the sugar until fully combined, scraping the sides to incorporate any crystals.
  2. Dissolve the sugar (choose one method):

Option A - Let it rest:

  1. Cover the bowl and let the mixture sit at room temperature for 6-8 hours or overnight, stirring occasionally.

Option B - Microwave method:

  1. Microwave the fruit-sugar mixture on high power for 3 minutes, then stir well. If the mixture still feels grainy, microwave for another 1-2 minutes, then stir again.

To Finish the Jam:

    ➤ If using liquid pectin:

    1. In a small bowl, combine the lemon juice and liquid pectin. Add to the fruit mixture and stir for 3 full minutes, until well combined.

    ➤ If using powdered pectin:

    1. In a small saucepan, combine the powdered pectin and ¾ cup water. Bring to a boil over high heat, stirring constantly. Once boiling, continue to stir and boil for 1 full minute. Remove from heat and stir in the lemon juice.
    2. Immediately pour the hot pectin mixture into the fruit mixture and stir vigorously for 3 full minutes.

    Fill and store:

    1. Ladle jam into clean containers, leaving ½ inch headspace (the jam expands slightly as it freezes). Wipe rims and seal with lids. Let stand at room temperature for 24 hours to set.
    2. Jam is ready to enjoy! It will keep in the refrigerator for 3-4 weeks and in the freezer for up to a year. Store in the fridge and use within 3-4weeks.

    Video

    Notes

    Frequently Asked Questions

    Can I reduce the sugar?
    Not with this recipe unless you're using a low- or no-sugar pectin. Regular pectin requires a specific sugar ratio to help the jam set properly.
    Why didn’t my jam set?
    The most common reason is undissolved sugar. Make sure to let the mixture sit overnight or use the microwave method to fully dissolve the sugar before adding the pectin.
    Do I need to sterilize the jars?
    No need to sterilize for freezer jam, but clean containers are a must. Just wash them well with hot, soapy water or run them through the dishwasher.
    Can I double the recipe?
    We don’t recommend it. Freezer jam sets more reliably when made in small batches. If you want more jam, make a second batch separately.

    Café Tips for Freezer Jam Success

    • Use ripe, flavorful berries - underripe fruit can affect both flavor and texture.
    • Measure carefully - accurate amounts of fruit, sugar, and pectin are essential for proper setting.
    • Don't reduce the sugar - unless you're using a low-sugar pectin, the jam won't set properly.
    • Our favorite jars - a lovely jar makes your jam extra special. Everyone seems to love the Weck jars, pictured in this post. They make a really pretty gift!
    Adapted from Kraft.

    Nutrition

    Serving: 1tablespoonCalories: 41kcalCarbohydrates: 10gProtein: 0gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 9mgFiber: 0gSugar: 10gVitamin A: 0IUVitamin C: 1.7mgCalcium: 1mgIron: 0.1mg
    We love seeing what you made!Tag @thecafesucrefarine on Instagram for a chance to be featured.
    Course: Condiments
    Cuisine: American

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    959 Comments

      1. Hi Susan, Thanks for the kind comments - we hope this jam turns out well for you! We're in the process of implementing a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!

        Reply

    2. The jam was so easy and turned out great. It is absolutely delicious. I would love the to receive the labels for the raspberry freezer jam. Thank you for your wonderful recipes.

      Reply

      1. Thanks for the great review, Judy! So glad to hear how well this recipe turned out for you. The labels are on the way to your inbox - Enjoy!

        Reply

      1. Hi Jennifer, this recipe was created to be a freezer (or refrigerator) jam recipe. It's not safe for canning. To ensure success (and safety) I would go with a recipe that is designed for canning.

        Reply

    5. I just made a double batch of this from raspberries from my garden! I’d love the labels if you’re still emailing them out! This will be my Christmas present to my neighborhood girlfriends:)

      Reply

    6. Thank you for this recipe with all the tips to set it. It was perfectly sweet with a perfect set ready to send to my neighbors. I’d love to get the labels. Thank you for sharing your talent with us.

      Reply

    10. As with all your freezer jams, this one is a keeper--and another gift for Christmas to friends. I'd love the PDF for the labels. Thanks again for all the wonderful recipes.

      Reply

    11. I always have problems with sugar granules in my freezer jam, am I the only one?? I am beyond excited to gift this for the holidays. Such an easy fix to let sit overnight, pure genius! I would love to use the labels for my neighbor gifts. Thank you!

      Reply

    12. I lucked out last night and got a great deal on fresh raspberries, so immediately revisited here for this recipe. I'd appreciate the PDF for the labels. Thanks, as always!

      Reply

        1. I used frozen puree that I had and I am very pleased with the results, Sweet, smooth, and easy to prepare. Thanks for the recipe, gonna try a few of the other ones. Have a great day

          Reply

          1. Hi Gary, Thanks for letting us know how well this jam turned out for you. Hope you enjoy some of our other recipes!

            Reply

    14. I can’t wait to try this for my dear Hub,,,I know it’s going to be fantastic, as all of your recipes are so well tested and loved…please send me your labels and off I will go…happy as ever! Thank you!

      Reply

    17. Very easy to follow instructions! Good way to use the excessive raspberries we have……. Need rectangular labels, please.
      thanks, Patricia

      Reply

    19. Good morning I made my raspberry jam yesterday and it sat up perfectly in 15 hours. Can I put it in the freezer now instead of waiting twenty four hours. Thanks for your help 🥰it is absolutely delicious and so so easy.

      Reply

    20. Chris, I would love the Rasberry jam labels. We just picked a big bowl of raspberries from our rasberry bushes!
      Can’t wait to try the jam.
      Peggy

      Reply

    21. I am in the process of making this recipe and can't wait to try it when it has set.

      Would it be possible to email a set of the labels? Thanks

      Reply

    24. Hi Chris,
      Thank you so much for your recipe. I am making black raspberry jam with my son. Could we please have your round labels with “Black Raspberry Jam” on them?
      Thanks so much!

      Natalie

      Reply

      1. Hi Natalie, so glad to hear you are enjoying the site! Unfortunately, we cannot customize the labels. Chris makes them in Canva if you want to give making your own a try.

        Reply

    25. I just found your recipe for raspberry freezer jam, am going to make it tomorrow. Would love to put your label on my jars. Will let you know how it turns out.

      Reply

    28. Hi Chris, I made your strawberry jam yesterday and it turned out wonderful!! Today I'm making your raspberry jam. I received the strawberry labels yesterday. You are so generous to gift these as well as your recipe. Could I please also have your raspberry labels? Thank you so much, Char

      Reply

    30. Chris,
      I just made this delicious jam! Thank you for sharing! Could I please have the labels as well?
      ❤️

      Reply

    31. I am looking forward to making the freezer jam and would love to use the labels. I will also say, I have tried a number of your recipes (the microwave lemon curd being the first) and they have all been spot on! There are so many recipes that I still need to try, but not enough hours in the day. Keep up the good work.

      Reply

    32. I would like to make this as seedless raspberry jam. I saw another person ask whether or not to use more berries. But - what would I need to do to make it seedless with your recipe? At what point would I strain it?

      And I would love to have the labels.

      LOVE your recipes, and have shared your site with many friends; and made your goodies for many as well.

      Reply

      1. Hi Carolyn, thanks for your kind words and for sharing The Café with friends!
        Regarding your question, I would have to do a bit of testing. The seeds have natural pectin so I could be inclined to make the jam as written and then strain it before jarring but, like I said, I would need to test that idea to make sure the jam will still set. That sounds like a wonderful idea for a new recipe this summer!

        Reply

    35. I would like to ship this freezer jam to distant relatives which means a two-three day journey priority shipping at the post office. Will this jam be OK at room temperature for that length of time, as long as it's refrigerated or frozen upon receiving it? If that's possible, can you provide any shipping suggestions so the jars won't get broken in transit?

      Reply

    38. Hello Chris. Could you please send me the printable labels?
      Also, I am wanting to make some seedless raspberry jam and was wondering if I could use this same recipe, but use more berries. Do you have any suggestions?

      Reply

    40. Both raspberry and strawberry freezer jams never fail, and I’ve been using the strawberry recipe for a few years. What a difference that time in the microwave makes! Thank you for sharing your recipes and inspirational messages!

      Reply

    42. Thank you for all you do, I really love receiving your recipes. I live in Mexico and cannot find liquid pectin will Certo (powdered) work for this Freezer Raspberry Jam Recipe?

      Reply

      1. So glad to hear that, Dianne! Unfortunately liquid and powdered pectin are not interchangeable. It would be best to follow the recipe in the the Certo box.

        Reply

    45. I’m so excited to try this recipe and many more that you’ve shared!
      I already have the Bormioli Rocco Quattro jars, so may I get some of your labels, please?

      Thank you so much!!

      Reply

    48. I just ran out of sugar, so I only have 3 1/2 cups! Will it still work or are the ratios all messed up now?

      Thanks so much!

      Reply

    49. Hi! I am making my frozen raspberry jam tonite. Thanks for the tip on putting it into the fridge overnight—-keeping my fingers crossed! Could you email me the labels. Will be so cute on my jars. Thank you.

      Reply

    50. Thank you so much for this recipe. I wonder if my berries are frozen, is it ok to defrost them in the microwave before mashing them to yield two cups and then microwave them again after the sugar is added?

      Also, may I please have both labels? They are lovely.

      Thank you!

      Reply

      1. Hi Karla, I'm not sure where you are seeing that. The recipe calls for adding 2 cups of crushed berries to 4 cups of sugar.

        Reply

      2. I was gifted this jam and ate it basically everyday! Delicious 😋 I have made it now myself for thumbprint cookies. Excited to eat them!

        Reply

    56. Love the helpful hints. I am working on my first batch and I am very excited. Please send me the printable Labels when you have time. Thank you-

      Cathy Adams

      Reply

    58. Please send me the labels...both sizes please. I am going to be gifting some of this jam. Also. can you use this same recipe for frozen strawberry jam?

      Reply

        1. Would love to receive those lovely labels and try this recipe. Also is there a like to those jars? Thank you so much!

          Reply

    59. I was daydreaming and poured in the certo before I had a chance to do my usual microwave trick you suggested to get rid of sugar crystals. Can it go in the mircrowave after certo and lemon have been added - can it sit overnight to dissolve the sugar crystals? Must I have a sugar grainy batch of jam this time?

      Reply

      1. Hi Beverly, once the Certo is in the jam it's difficult to backtrack. You could try microwaving at this point and, if it doesn't work, use the jam as a delicious ice cream sauce.

        Reply

    61. Have lots of red raspberries this year - look forward to trying your jam - looks wonderful. May I please have some labels as I do plan on gifting some jam. Thanks!

      Reply

    64. This, like all your recipes I have tried, is not only easy but delicious. Have you ever thought of putting out a cookbook?

      Would you please send me the labels for this fantastic jam? It was so easy I think I will do it as Christmas gifts along with your sugar top scones
      Thank you!
      Cheryl Z.

      Reply

      1. Hi Cheryl, thanks so much for your kind words and encouragement 🥰
        Regarding your question, I have been approached about doing a cookbook but feel like it would interfere with my priorities which are my faith, my family and my community. Maybe one day!

        Reply

    65. Hello Chris. Thank you so much for this detailed post. I grew up eating only homemade jam (I know, I was spoiled) - raspberry & strawberry freezer jam along with grape jam and jelly, crabapple jelly, and a mystery cherry that grew on our trees but we never knew what they were called. Recently, I enjoyed the very last jar of my mom's raspberry freezer jam. She's been gone almost 7 years and there isn't hardly a day that goes by without me wishing she were here to answer a question. (How much sugar vs berries? How do I fix a batch that didn't thicken? Why is there so much ketchup in the antipasto recipe? What type of pectin is the best? What's the trick to juicing key limes? How long does the relish have to soak in the brine? Where is the meat grinder attachment for the Kitchen Aid mixer? The list goes on and on...)
      I found a pectin-free recipe and used organic frozen raspberries but it didn't set. I re-heated it and added liquid pectin but that didn't work either. Ugh. It is the right flavour but the consistency is more like a sauce and perfect for topping ice cream. I will also swirl it through a lemon loaf and will definitely be making your Italian Raspberry Jam Ricotta Cake. Back to the jam. Your comments about exact measuring and not to skimp on sugar may have lead me wrong in the past. Have you ever used a low sugar pectin?

      Reply

      1. Hi Lori, it's hard to replicate when we've grown up with something wonderful. And I understand how hard it is to lose your mom.

        Regarding your question about the low sugar pectin, I have not. I would suggest however, if you decide to go with low sugar pectin, to follow a recipe that has been designed for that type of pectin.

        Reply

    66. THE JAM WAS AMAZING! I HAVE BEEN MAKING FREEZER JAM FOR YEARS BUT THIS METHOD WAS SO MUCH EASIER AND SET UP PERFECTLY,
      PLEASE SEND ME THE LABELS. I AM PLANNING TO MAKE MORE TO SHARE WITH MY FAMILY!

      Reply

    67. I made this jam yesterday and loved your suggestions about leaving it for 6-8 hrs before adding the pectin. I am planning on giving these as gifts and would love the round jam labels!

      Reply

      1. Hi Amber, you'll need to go with a different recipe if you prefer less sugar. Exact measuring of the sugar is imperative for the jam to set properly. It also acts as a preservaative. That said, there are low-sugar and no-sugar pectins which might work better for you. But use the recipe on the pectin packet, not this recipe.

        Reply

    71. Indeed this was a good year for black raspberries. We picked tons of them right in our back yard. I froze them and have been researching how to make freezer jam. This recipe looks great. Please send me labels. I will rate the recipe after I make it. Thank you!

      Reply

    72. I have never made freezer jam before. Looking forward to trying this recipe.
      Please send labels.
      Thank you!

      Reply

    73. I used your recipe to make raspberry freezer jam and have enough to share with others! I requested labels, but somehow the email with them is no longer showing up. Can you send me them again? Thanks!

      Reply

    74. I was very interested in your recipes and will be making them soon. Actually several of them. My taste buds went crazy just reading them. Some very good 'new' to me techniques I want to try too. Please send me the special labels that will make my jam special. Thank you

      Reply

    75. Please send me the lovely raspberry labels. I can't wait to make this recipe. Thank you for sharing!

      Reply

    76. I just made your fabulous raspberry freezer jam and would love the template for your jam please. I would like both the round and rectangular. Thanks

      Reply

    77. I am going to try this recipe can you please email me the printable labels. Thank you for this wonderful gift.

      Reply

    78. Raspberry has Got to be my Favorite jam !!!
      I'm ready to make your freezer jam recipe.
      I would appreciate your lovely labels also.
      Thank you !

      Reply

    79. I am excited to try this recipe.

      I'd love to have the printables for your round labels! Thanks in advance!

      Reply

      2. Hi Rose, the labels could not be delivered. Could there be an error in your email address?

        Reply

    82. I'm excited to try out this recipe with our raspberries from the garden. If you could please send the labels, I'd really appreciate it. (So cute!) Thank you!!

      Reply

        1. Hi, I would love to have the raspberry jam labels please! I did your strawberry jam and it was perfect and those labels were great!! Thankyou, Barbara Powers.

          Reply

    83. Good day from Canada!
      Thank you for sharing your recipe and your generous offer for the raspberry jam label templates.
      Looking forward to making the jam and using your labels.
      Cheers!
      Shirley

      Reply

    86. Just ordered the Weck jars and can’t wait to make the raspberry freezer jam. It looks amazing! I’d love to get the printable labels emailed to me. Thanks so much!

      Reply

    87. Lindsay, this is Char. Yesterday I made your strawberry jam and it came out perfect. Today I want to make your raspberry jam, and I would love to have your labels. I will be using fresh raspberries not frozen. Thank you so much for these recipes. Char

      Reply

    88. I made a batch of your raspberry freezer jam and would like a set of labels. Thank you!
      Karen Lindsey

      Reply

    89. Hi, thanks for the tips! Can’t wait to try this. And yes! I’d love some round labels and rectangles. Thanks !

      Reply

    90. I’m waiting for our raspberries to ripen then will tryout the freezer jam recipe. I use square containers and would love square labels as I gift most of the jam.

      Reply

    91. I just made this delicious raspberry jam with the fruit from my garden. It was so easy! I would like to have the labels to share the jars and gift giving. Thank you!

      Reply

    93. Have just made a batch of raspberry freezer jam as I had a lot of fresh raspberries from the garden. I would love to have the labels either round or rectangular as I intend to share them with family who like myself just love this jam. Even from the jar! It doesn’t stay around too long and is the epitome of summer using our own fruit.

      Reply

    94. My raspberries are flourishing and I am using your recipe to make raspberry freezer jam. Do you have printable PDF labels for it? If so, I would love to have them. Thanks!
      Karen

      Reply

    95. Found raspberries on sale and went immediately to your site for the freezer jam recipe.
      Plan t make some tonight. I would say wish me luck but I have never had an issue with any of your recipes before.
      I would love the jam labels. .
      Thanks for always being there when I need you

      Reply

        1. Followed your jam recipe as instructed.
          Great tps on dissolving the sugar and taste testing.
          Perfection..
          The labels are so cute.
          Thank you s much.

          Reply

    96. Hello,
      Would love to make this and gift to friends.
      Thank you!
      How long does the freezer jam good for in the freezer?
      Would it be possible to make this with fresh fruit this summer and use in the cookies for Christmas? Thanks so much.

      Reply

      1. Hi Tina, freezer jam will last in the freezer up to a year as long as it's sealed and stored well. It should be fine to make it now and use at Christmas. Enjoy!

        Reply

    97. I made this wonderful jam a couple of days ago…thank you for the easy recipe. I would love to have the round labels❤️

      Reply

    99. I will be making this recipe very soon! Thank you so much.

      I would love a set of round raspberry freezer jam labels! Thank you in advance!

      Reply

    105. Thank you for your delicious recipes. Please send me the printable labels for the raspberry freezer jam, I’d love to make the jam for myself and gifts.

      Reply

    110. Thank you for sharing this. I can’t wait to make this with the Grandkids.
      I would love to have some labels for this and strawberry jam if you have those also.

      Reply

    112. How kind of you to offer the free labels, could I get some please? Thank you much & looking forward to making the jam.
      May God bless you
      Lori

      Reply

    114. Hello Chris!
      I plan to shop for the ingredients for this freezer jam tomorrow. Could I trouble you to send me the gift labels? Thanks so much!
      - Donna

      Reply

    115. I am go to make the cupcake for my ladies I needs the labels my computer had a problem in my email I lost al my bookmarks Please send again Thank You

      Reply

    118. I have a large bag of berries in freezer. How many CUPS would this recipe use?

      Do you mash the berries before measuring?

      I usually make the cooked jam. This sounds much easier.

      Reply

      1. Hi Janet, you will need to thaw the berries, crush them a bit, then measure exactly 2 cups of crushed berries.
        (If you thaw 4 cups of the frozen berries, that should be enough to get your 2 cups of thawed, crushed berries.)

        Reply

    119. Hi Chris,
      I am making a second batch of this jam we love it so much, would love to have the labels.
      Thank you
      Brigitte

      Reply

    120. Hi Chris.

      Excited about trying this recipe. I would love to get your raspberry jam labels too!

      Thank you for your efforts.

      Reply

    121. Hi Chris,

      I would love to get your raspberry jam labels. I' have sent your recipe to my printer. Next step is to gather the ingredients.

      Reply

      2. Hi Jane, it says the labels were blocked due to spam content. You may need to update your email settings to receive them.

        Reply

    124. Can't wait to try making your raspberry freezer jam so please send me your labels. I have made your microwave lemon curd recipe and it is fantastic. Everyone I gifted it to also has raved about it. Thanks

      Reply

    127. I cannot wait to make this freezer jam! Raspberry anything is my favorite. I have never done a Raspberry freezer jam, I do have a great Rhubarb Raspberry jam recipe that everyone loves. I would love your labels, can't wait to get "jamming" !

      Reply

    129. I am eager to try your freezer raspberry jam recipe! Would you please send me the file to print the labels? I am planning on making these as Easter gifts for my friends. Thank you!

      Reply

    130. Dear Chris,
      I have made so many of your delicious freezer jams I do not know how I have missed this raspberry jam. I would love the labels if you can please send them to me, I would greatly appreciate it. Thank you so very much for sharing.
      Brigitte

      Reply

    132. Hi Chris-
      I make many of your recipes and because I want to make the Italian Crumb cake, I will break down and make the raspberry Jam. My husband loves raspberries and I have several pints, but he doesn't like the seeds. No one else asked about that, but is there a way to run the mashed berries through a wire mesh sieve? I suspect I might need to add more rasperries to make the 2 cups.
      Could you send me the round labels also? This would make a great Valentine's gift.
      Thanks again for all your creative and right-up-my-alley recipes.
      Bonnie

      Reply

      1. Hi Bonnie, you can definitely sieve the crushed berries to remove some of the seeds. You will need more berries to make the 2 cups.

        Reply

    133. Oh my goodness! I made this today, and it is wonderful!!! Your instructions were so easy to follow; it was quick, easy, delicious, and so pretty!!
      Another great recipe from you! Thank you. Chris, and could I get the labels, please?
      Thanks again and have a blessed day.
      Lynda

      Reply

    136. I love so many of your recipes. Thank you. I’m making your Raspberry Overnight Freezer Jam today and would love your labels please. It makes the jars look so special for gifts.

      Reply

    137. Good morning!
      I was invited to a Galentine’s Day brunch and I’m excited to make your lemon poppy seed and lemon raspberry scones .
      I would like the gift tags, please. Thank you very much for sharing your delicious recipes and tips.

      Reply

    138. I make a lot of jams/preserves during the summer, from fresh fruits. My good friend Jan told me about your raspberry freezer jam, which her husband has decided is his favorite, and she makes it all the time. I had a chance to taste it, and it IS really good. The nicest thing about freezer jam is how much brighter and prettier it is than old-fashioned cooked jam.
      My question is: Why does it have to be liquid pectin? I've tried Certo only once, a lot of years ago, and it failed to gel, so I never used it again. My go-to pectin is Sure Jell for Less or No Sugar.
      Thank you for any advice.

      Reply

      1. Hi Jeannie, I'm so happy you have enjoyed this jam! You're right, freezer jam has such a fresh vibrant taste and color!

        Regarding your question, this recipe was designed for Certo and it works well with the tips we provide.
        I know there are raspberry freezer jam recipes out there that call for SureJell, either the regular variety or the Less or No Sugar. However, liquid and powdered pectin are not interchangeable and, to ensure success, it's best to go with a recipe that is designed for the pectin that you have or prefer.

        That said, most of my recent recipes call for powdered pectin. It's not that I like it more or less than the liquid but we now have readers all over the world and powdered pectin is more readily available abroad than liquid.

        Reply

    140. Thank you so much for your delicious recipes I am going to make is raspberry jam for my ladies Please send me the labels 5 stars

      Reply

    141. Hi Chris, would love some of your printable labels as I'm gifting some of your delicious raspberry freezer jam this year. If you don't see this, no worries, I know it's late. I'll use them eventually! Any time is good. This is my favorite jam recipe and I have lots of raspberries every year from our garden. Jan

      Reply

    142. I'm excited to make this for my friends and neighbors for Christmas! Thank you for the recipe and how to notes. I'd love the labels if still available? Thank you and Merry Christmas 🎅 🎄

      Reply

    143. Hi Chris,

      I have been making freezer jam for years and loved your tips on how to get the Raspberry Jam to set! This is a new recipe for me, so hopefully all goes well. 😊

      I make fresh Raspberry jam from my own garden grown Raspberries for my co-workers Christmas gifts every year (all 15 of them!)

      I would love the free beautiful labels that you offered with your Easy Raspberry Freezer Jam recipe. Could you please send them to me.

      Home [thecafesucrefarine.com] » Easy Raspberry Freezer Jam (with fresh or frozen berries and free printable labels for gifts!)

      Thank you so much and Merry Christmas!

      Reply

      2. Please send the label template! My freezer is full of raspberries and blackberries picked on our property, so I’m making holiday gifts.

        Reply

    145. I'd love your free printable labels please for raspberry freezer jam
      I have just made my first batch and I'm not sure how it has turned out yet! Fingers crossed!

      Kathy

      Reply

    148. Delicious and easy recipe. Everyone loves it. Thanks for the helpful hints to avoid problems. I would love the label pdf. Thanks

      Reply

    149. I can't wait to make this raspberry jam. Been buying extra berries on sale at the store and it will be a great treat when the snow starts to fly. Thank you for posting it. I would love the labels too. I've had good luck with strawberry freezer jam so hope this works as well. Thank you!

      Reply

    150. Hi,
      I made the peach freezer jam and LOVED it! Now I am going to try this jam. Can you send me the printable labels? Thank you,
      Sally D

      Reply

    151. I would love the round labels for my raspberry jam. I haven't finished it yet as it's sitting with sugar only so far. Thanks, and thanks for the tips to eliminate grainy texture!
      Sherry

      Reply

    153. I would love a set of each of the printed labels. The jam turned out just perfect! Thank you for the recipe.

      Reply

    154. Hi, just found your recipe when searching for an easy way to make jam with our overabundance of raspberries this year. Sounds like a wonderful way to use some of them up! I would love to receive the pdf for the lovely labels.
      Thanks so much!!

      Reply

    158. I just read your recipe for the freezer raspberry and can't believe the color, the texture and the cute jars used for your recipe.
      Forgive me for not reading everything, that will come the day before I start to make it. But I already know I will love it and
      definitely would love the labels in both designs if possible. Can't wait to hear more about France/foods. Keep up your hard
      work.

      Reply

    161. Excited to try your recipe! Do you know if this will work with the lower sugar pectin? I would love your free printable stickers!
      Thanks!
      Sally

      Reply

      1. Hi Sally, if you're going to use low-sugar pectin, you need to go with the recipe on that package, not this recipe.
        We will send you the labels.

        Reply

    162. Thanks so much for the recipe. Will try tonight as I just picked a large batch of berries from a beautiful raspberry patch.
      Would love the labels.

      Thanks, Pat

      Reply

    163. This turned out real well...thanks for the tips. The raspberries are still over producing so I came back to print the recipe.

      Reply

      2. This will be my first attempt at any kind of canning, so thanks for all the extra tips! The labels are so sweet! Thank you! ☺️

        Reply

    164. I have never wanted to do canning because the process seemed so labor-intensive, but this year I had a bumper crop of raspberries and they are begging to be preserved. I'm eager to try this freezer jam process, but I am curious--doesn't glass shatter in the freezer? I'm thinking about a bottle of wine that was forgotten in a friend's freezer and exploded. I'm going to use some small jars that I have been saving and hope for the best. I'd love to have the labels! Thank you.

      Reply

      1. Hi Allegra, glass is fine in the freezer. Just make sure to leave a little room at the top of your jar so the jam can expand a bit when frozen. We will send the labels your way.

        Reply

    166. Thanks for the information. My last batch of freezer jam did not set up like previous batches. Now I know what I need to do to prevent and/or rectify running jam.

      Reply

    174. All I have on hand is the Sure Jell Fruit Pectin that is in powder form. Can that be used in the recipe? Can I boil it to make it into a liquid to use in this recipe? Would also love your labels emailed to me! Excited, our raspberries in the garden are producing more this year than ever
      before. Thank you for the recipe.

      Reply

      1. Hi Christine, we'll be happy to send the labels. My daughter in law will send them in the next day or so.
        Regarding your question, liquid and powdered pectin are NOT interchangeable and call for differing proportions of fruit and sugar. To ensure success, use a liquid pectin for this recipe OR use a recipe that has been created for powdered pectin.

        Reply

          1. Hi Chris, I’m not sure where you saw the powdered pectin. Both the recipe and the video call for Certo, which is a liquid pectin.

            Reply

            1. please rewatch the video. it clearly has a pouch of powdered certo. certo in the recipe is listed liquid.

              Reply

              1. Are you watching a different video, Chris? The video in this post clearly shows a silver pouch of Certo liquid pectin that is squeezed into a small bowl and combined with the lemon juice. Or are you thinking that the sugar is powdered pectin??? Not sure what you're seeing that would make you think it's not liquid pectin in the video.
                The most popular powdered pectin, here in the States, is called SureJell and it comes in a box, not a pouch. We don't have powdered Certo here.

                Reply

    175. Looking forward to making and gifting my raspberry jam. Thanks for recipe and great instructions.

      Reply

    176. Thank you for responding so quickly! That makes sense, I'll go make my freezer jam now! Thanks

      Reply

    177. I'm not so sure, I haven't made it yet, but the recipe calls for 2 cups of prepared fruit or 2pints, which is right, 2 cups is half of two pints, if Iuse 2 cups of my fresh raspberries will it be enough or should I use four cups which is much closer than two pints? I don't know, I have a couple of quarts of raspberries picked, I'll remember the tips, but for now I think I had better move on to a recipe where the proportions are clear!

      Reply

      1. Hi Stan, you have to read the directions a little more carefully. You PURCHASE (or pick) 2 pints (or 4 half pints) of berries. When you crush them, you carefully measure out 2 cups of crushed berries for the jam. As you can read from the many comments, this jam recipe will give you great results.

        Reply

    178. Hi. I'm very excited to try your recipe this week. Is it possible to substitute other fruit as well? Would you please email me the printable labels?
      I'm looking forward to sharing the jam with friends!

      Reply

      1. Hi Sandy, it's best to use a recipe specifically for the fruit you have to ensure success. We have tons of recipes on the site! We are happy to send the labels your way.

        Reply

    179. The recipe for Easy Raspberry Freezer Jam looks delicious. The tutorial of tips for success is most appreciated!
      Would you please send me the PDF for the jar labels
      (both types please)?

      Reply

    180. Thank you for this recipe and useful tips. Jam turned out really well and went down a treat
      I would love your printable labels. Thanks

      Reply

    181. Thani you for your precise, easy to follow instructions. My raspberry jam is perfect! Please send me your beautiful labels!

      Reply

    183. Hello,
      Just busy preparing the raspberries and jam. I am planning to make homemade bread and can hardly let the jam
      sit for 6-8 hours! Please send the free labels. I would appreciate it very much. Thank you!

      Reply

    184. I am so excited for this new adventure. Thank you so much for putting in the time to work out the bugs and sharing your experience. The printed labels are much appreciated. I found your BlackBerry as well and will continue to request labels. Thank you again God bless.

      Reply

      1. Hi Gail, no, use the juice too. Just smush up the berries into the juice and measure from there.

        Reply

    191. Please send me the labels for freezer raspberry jam. I have access to fresh raspberries so I intend to make a few batches for gifts.

      Reply

    192. I’m just about to make your jam and as I live in England can you let me know how much cups of sugar and raspberries weigh
      Also Certo comes in 250ml bottles is this the same volume as your packs. I’ll let you know the results later. Many thanks Jennifer

      Reply

      1. Hi Jennifer,
        The Certo here is 177ml.
        If you go to the recipe and look above the word "Instructions", you will find a button to toggle to the metric measurements.

        Reply

    195. Thanks for this delicious recipe! I made it 2 days ago, let it sit overnight as you suggested and filled the jars yesterday. I’m so thrilled to see the jars sitting on my counter waiting to go into the freezer. In the midst of busy days, it was super easy to make - the best type of recipe. I would love some of your printable labels for my jars.

      Reply

    196. I have been gifted with fresh raspberries - the harvest this year is phenomenal -- want to make some freezer jam and would love to receive your labels for my jars. Many thanks!

      Reply

    198. I love your idea to make sure the jam sets! I'm going to give it a try! The one question I have though is that it seems like a lot of sugar compared to other recipes I've seen. But it sounds like I can't alter that or it wouldn't come out correctly, right? Thanks!

      Reply

    199. The strawberry jam is delicious. And I love the labels.
      Would love to have the raspberry labels as well.
      Thank you so much!

      Reply

    206. Hi Terri,
      To ensure success, use a no-sugar pectin and follow the instructions on the box, not this recipe.

      Reply

    207. Hi there! So enjoy your recipes.

      I wanted to make a sugar free freezer jam. By chance is there a way either use Stevia or a sugar substitute in this freezer jam?

      Reply

    209. Your recipe helped me out of a jam! Pun intended....I purchased what looked like fresh red raspberries at the farmer's market here in Costa Rica. There was a good bit of juice in the plastic bag, so I didn't notice that they were not raspberries, but unripened blackberries! I made jam with them (no sugar, stevia), and it is delicious.
      I would love to have the labels please.

      Reply

    210. This looks amazing. I’m planning on making it today. Can you please send me the labels? Thank you!

      Reply

    213. I'm excited to try this recipe! It would be wonderful if I could get the labels!!
      Thank you!!

      Reply

    217. Would I use the same amount of lemon juice using black raspberries and should the seeds be ground first?
      Thanks

      Reply

      1. Black raspberries, lucky you! I haven't tried this recipe with black raspberries but I would use the same amount of lemon juice. You could strain out some of the seeds, if you prefer but you will need extra berries in that case to make up the amount.

        Reply

    218. Loved the ease of this recipe! It is yummy! Love the color vs the old fashioned way of making jam.
      Please send labels, thank you!

      Reply

    221. I’d love the labels, please. Your jams and jellies are luscious. My very favorite is your Christmas marmalade.

      Reply

    222. I am jumping at the chance to make Raspberry Jam. Please send label info. Thank you for all the recipes you provide. I have NEVER had a bad one. Nancy

      Reply

      2. Hi Jane, the labels were not able to be delivered. Could there be an error in your email address?

        Reply

    225. Hi Chris,

      Raspberry Freezer Jam sounds delicious. I would love the pdf for the labels - thanks. This jam will make nice gifts along with a batch of yummy scones or biscuits.

      Reply

    227. I just received e-mail for the printed raspberry jam labels, but I can't see where I can print them. Please help.

      Reply

      1. Hi Carole, scroll to the bottom of the email. You'll see a PDF there - just click on it then use the "FILE" option on the toolbar and go to PRINT.

        Reply

    228. I can’t wait to try this, thank you so much for the recipe!
      I also would love to have your labels as well.

      Thanks again,
      Jan

      Reply

    229. I am going to have a great crop of red raspberries this year so I will be making jam. Please send the labels!

      Reply

    230. Delicious!! Beautiful color and fantastic taste! Thanks in advance for the labels!

      Reply

    231. Just ran across your recipe for raspberry jam. Never had luck with making any kind of jam, but I'm trying your recipe! Please send me the free labels. I would love to give some as gifts. Thanks!

      Reply

    232. I'd love to have your labels, Chris! Too bad I didn't see your recipe before I went to Aldi. They have a good price this week. Only bought one package.

      Doris

      Reply

    236. Can the seeds be sieves out, before bottling the jam, or...?
      And I'd love the labels, please and thanks.
      ● And about those gorgeous speckled canisters, in one of the top pics... Would you share where you got them from, please? Blessings to you and yours! 🙏

      Reply

      1. Hi Terry, yes you could sieve out the seeds.
        The labels should be in your email.
        Regarding the canisters, I wish I had a better answer so you could purchase them but I found them at a thrift shop.

        Reply

    237. This is going to be my weekend project. I love raspberries, and I can just taste the jam now! 😋 . Please send the labels so I can dress up my jam jars. Thanks!

      Reply

    241. Please send me the beautiful labels for the Raspberry Freezer Jam. Can't wait to make this jam. Thank you.

      Reply

    242. I love raspberry jam but do not like the seeds. Can the seeds be removed before making this jam? Please send labels. Thank you!

      Reply

      1. Hi Jeannie, we're happy to send the labels. Regarding your question, you can strain the seeds but you'll need more raspberries to start out with to get the right amount of juice.

        Reply

    243. RASBERRY JAM LOKS SO DELICIOUS AND I WILL MAKE THIS. CAN USE THE SAME PRITALE LABELS FOR M OWN USE. CAN I AVE SOME OF THE LABLES

      Reply

      2. Hi Bijma, the labels were not able to be delivered. Could there be an error in your email address?

        Reply

    244. Looking forward to trying your overnight Raspberry freezer jam , would love to receive the labels.
      Thank you

      Reply

    245. I finally got some raspberrys and am ready to make freezer jam. May I please have your labels to put on my jars?

      Reply

    246. I make my family handed down from many generation every year for Christmas gifts… tried this for a graduation celebration and it was spectacular…. I would love to add it to my Christmas Gift Giving list and would love to
      “Dress” up those pretty jam jars with you perfect Label….thanks a bunch!

      Reply

    247. I am looking forward to making this recipe. I would be grateful if you could send me the labels.
      Many thanks
      Rosemary

      Reply

    248. This sounds great! I have leftover raspberries in my freezer that need to be used. I’m out of jam right now. I’ve always made raspberry freezer jam, but this sounds even easier. I would love to get your label template.
      Thank you!

      Reply

    249. This sounds and looks like a delicious recipe.....overnight raspberry freezer jam. I can hardly wait to try it.
      Please forward the labels....they are so well done

      Reply

    251. Thank you for sharing. Looking forward to making this. Could you please send me the printable labels? Thank you!

      Reply

    252. I can’t wait to try this recipe. I just bought 5 containers of raspberries. Please send template for your label. Thank you.

      Reply

    253. Made your incredibly beautiful raspberry freezer jam... love it! May I please get your printable labels?

      Reply

    254. Could I please have the printable freezer raspberry jam labels? Can’t wait to make this one. Have made your freezer strawberry and blackberry jams and they are definitely five star recipes!

      Reply

    255. Can’t wait to make Raspberry Jam! ! Looks wonderful. Do you think it could be made with Red Currants? Also, I’d love to have the labels to print out. Thanks, Norma

      Reply

      1. Hi Norma, it's best to use a recipe specifically for red currants to ensure success. We're happy to send the labels!

        Reply

    256. I just got done making your jam recipe for raspberry Freezer jam. It looks beautiful and I can’t wait to try. I just saw that you will send your adorable labels online? I absolutely love them. Please email me.

      Reply

    257. I am even going to try this recipe. I will have to order Certo but I cannot wait. Please send labels. Thanks

      Reply

    258. Can't wait to try your freezer jam recipe! Thanks for sharing! Please send me your labels so I can print them.

      I was wondering if you could make this jam with frozen peaches that you crush up in a blender or food processor?

      Reply

    261. Oh Chris!
      Thank you so much for the Raspberry Freezer Jam recipe! I have some frozen berries that need to be used and this will be perfect!
      A lady just gifted me some of her homemade Pomegranate Jam and I’m going to return her jar filled with your recipe and decorated with the lovely labels that you so graciously offered. Yes, please send them to me! Thanks again and God bless!
      Sincerely,
      Vickie

      Reply

    263. Yes, Please send these beautiful labels. I'd like to know, can you freeze those beautiful Weck Jars that you have pictured with this recipe????

      Reply

    264. Hi, I'd love you to send me the raspberry jam labels please, and I have a question? If I wanted to make seedless raspberry jam, when would I strain the seeds out? Before adding the sugar or after? Also, Certo in the UK is sold in bottles, how many ml do I use please?
      I love your site, and if the raspberry jam tart is as wonderful as the strawberry one, then it will quickly become a family favourite x

      Reply

      2. Do I need to thaw the raspberries before measuring? I’d also love some labels.
        Thanks,
        Lynn Johnstone

        Reply

      1. Hi Bren, I've never used Certo crystals (I don't think that's available here in the US) but I do know that liquid and powdered pectin (that's what we have available here) are not interchangeable. In order to ensure success, it would be better to go with a recipe that has been created for Certo crystals.

        Reply

    270. Hi Chris.
      Working on my list of Christmas gifts this year and thought Raspberry Jam would go great in a basket with scones. Can you please send the label and printing instructions. Love your recipes and can't wait to try this jam.

      Thank you.
      Bonnie

      Reply

        1. Looking forward to making the freezer raspberry jam! Can you please email me the labels and instructions?
          Thanks
          Sue

          Reply

    272. Good morning! I'm so excited about making this jam. I think it will be a great Spring gift for my best friend. Would you be kind enough to send me the printable labels please? I am new to your site and absolutely love it, especially the scripture at the end! Bless you and your family, now and always.
      P.S. As soon as I make the jam, I'll come back and leave a rating.

      Reply

      1. Thank you for the kind and encouraging comment, Elba! We are happy to send the labels your way.

        Reply

    276. Want to make this for gifts. Can I get the labels for the raspberry freezer jam. Not sure how to go to that post?

      Reply

    277. Hi Chris. I plan on making this soon and giving some as gifts. I would love your labels, please.
      I''ve made your blood orange marmalade and it is delicious!!!

      Reply

    278. Hi Chris,
      I love love love raspberry jam and look forward to making this recipe.
      Please send me the beautiful lables for the jam jars
      Sincerely thank you,
      Gail Tobin

      Reply

      2. Love the lovely color that’s retained, and also that you can use fresh or frozen fruit depending on the time of year. I’d love the pdf labels.
        Thank you

        Reply

    280. I am going to break some frozen raspberries out of the freezer and try this overnight recipe.
      I would love to use the cute labels if you would be so kind as to send them to me.
      Thank you in advance!

      Reply

      1. Hi Chris,
        Your recipes are the best. Please send me the labels to the Raspberry Jam .
        Thank you.
        Rosemary

        Reply

    281. I have 2 batches of raspberry jam resting on my counter, do I need to refrigerate them? I’ll be making jam in the morning. Please send the link for the labels. I have made the blueberry and blood orange marmalade, both were delicious!! Thank you!!

      Reply

      1. Hi Patricia, I think you are talking about the overnight method. If so it is fine on the counter. After you make the jam it needs to be stored in the fridge or freezer. We will send the labels your way!

        Reply

    283. My favorite kind of jam! I can't wait to try this recipe. Please send me the printable labels. Thank you!

      Reply

    284. I do love Raspberry jam! Thanks for this recipe; can’t wait to try it!

      I would also love the PDF labels. 🙂

      Thank you!

      Reply

    285. Hi Chris 🙂 thanks so much for this recipe with your special tips for success included! That is what has encouraged me to make this jam and send some to my neighbour for being so kind as to snow blow my driveway these past couple days! I would like to ask for your labels to make it look extra special! thanks you!

      Reply

        1. good morning Chris 🙂 I don't know if I'll be fortunate enough to receive an answer to my question, but will try 🙂 I prepared the crushed jam with the sugar last night, this morning it appears to be almost thick enough without the pectin having been added yet,> also a taste from the spatula feels grainy still from the sugar. Is this as it should be still at this stage? any suggestion would be greatly appreciated, as I'm not about to proceed with the j liquid pectin until later today. thank you in advance Chris if you happen to see this and can offer some input. Have a lovely day! We still have cold and snow here in Ontario Canada. True winter!

          Reply

          1. If your jam is still a little grainy, I would put it in the microwave for 3 minutes on high then stir very well and see if the sugar is dissolved. If you still have a bit of graininess repeat that. You should be fine then.

            Reply

    286. Hi there -

      Is it really 4 cups of sugar for 2 cups raspberry? I was looking at other recipes and this looks like a lot. This is my first time making jam - so I just want to double check!!

      It looks so yummy!!

      Thanks.

      Reply

      1. Hi Dawn, that is correct. If you prefer a lower sugar jam, there are recipes out there using low sugar and no-sugar pectins. With this recipe you want to use the full measure of sugar to ensure success.

        Reply

    287. I made two batches today and thank you for all the hints to make it perfect! I would love the labels to print! Thank you!

      Reply

    288. I have a beautiful raspberry patch and haven't really made much from it but this looks so easy I just have to try it this year. Please send me the PDF for the labels. They are as special as the recipe and nice labels are hard to find. Thank you.

      Reply

    290. Hello,

      I just tried this recipe, and it was my first time ever making jam. I loved how easy this was and that is turned out great! I would love to get the label templates! They are adorable.

      Also I wanted to see if there is a possibility to do a lower sugar option as well?

      Reply

      1. That's great, Kayla! We will send the labels your way. Because jam-making is an exact science, you can't reduce the sugar in this recipe and have it set up properly. It would be best to go with a recipe specifically for low-sugar jam.

        Reply

    294. This jam is super easy, very tasty, and beautiful! I will be making this again. Do other fruits, such as marionberries or blackberries, use the same quantities of ingredients?

      Reply

        1. Thank you for the quick response. I will check out those recipes. I would love to have the free printable labels for the raspberry jam, please?
          Thanks again.

          Reply

    298. I have made this raspberry jam, it turned out great. Thank You.
      I would like to thank you in advance for sending me the templets for the labels.

      Reply

    299. I just received several pints of raspberries and can’t wait to try your recipe! I love the idea of the waiting period to dissolve all the sugar. Please send the file so I can print your lovely labels.
      Thank you so much!

      Reply

    300. Hello, I’ve just tried your raspberry jam recipe and it’s turned out really nice, I picked Saskatoon berries when I picked my raspberries and wondered if your recipe would work with those too ? Or even a combo of raspberries and saskatoons

      Thank you .

      Reply

      1. Hi Shona, since I don't have Saskatoon berries available, I can't test the recipe with them. My best advice would be to use this raspberry jam recipe and a half and half proportion of raspberries and Saskatoon berries.

        Reply

    301. I have loads of berries on my raspberry bushes this year and plan to try your recipe. I would love to have the labels too! Thanks for that!

      Reply

    302. I started the process of your freezer jam. Adding berries. & sugar, and then followed your advice you gave to another fan, about putting it in the fridge if you couldn’t get it done then. It’s been in the fridge, covered, for two days ( unexpected events occurred) and have brought it out to bring to room temp. Fingers crossed that when I take up where I left off that it will still be delicious in the end!

      If you have any extra labels that would be great. Thanks again for this easy recipe. Take care😊

      Reply

      1. Haha! I know how that can happen!
        I think you should be fine. But if the sugar has crystalized at all, just use the microwave trick again.
        We'll get the labels off to you!

        Reply

    303. I'm headed off to the Farmer's Market right now so I can make some Fresh Raspberry Jam. I'd love some of your labels. I've tried your Ridiculously Easy Raspberry Lemon Scones and have 2 batches in my freezer so I don't run out. They are heavenly.

      Reply

    304. I've got a freezer full of raspberries (& blackberries) frozen 2 years ago (from brambles I no longer have) and they are sadly a bit freezer burnt. I hate to throw out home grown berries, but also don't want to have it fail or taste "off". Do you think I should try and use them anyway, or should I just cut my losses and buy some fresh?

      Reply

      1. Hi Suzanne, you definitely could use them for this jam however, the quality of the jam depends on the quality of the berries. I hate to be a naysayer but you would probably be better off counting your losses and getting some fresh berries to ensure great results.

        Reply

    306. Thanks for sharing the sugar dissolving tip. I have struggled with getting my raspberry freezer jam to set in the past. I love your labels. Could I please be sent the file? Thanks.

      Reply

    309. I have made your strawberry and peach jam and have loved them so gave the raspberry a try. I would love the labels and while your at it - send the blackberry ones, too. As soon as the blackberries are ripe enough to harvest they will be turned into jam. Thank you.

      Reply

    311. Can't wait to try this recipe! Overflowing with PNW yummy raspberries right now. Happy to spend my time picking instead of cooking . please send labels.

      Reply

    312. I received my liquid Certo pectin from Walmart and I'm ready to try this recipe. Please send me your cute labels. Thank you! I made your easy seeded focaccia and it was a big hit! Thank you!

      Reply

    313. I made this jam and the strawberry jam last year and loved them so much this year I did a double batch. I made two separate bowls to make sure everything mixed properly. Finished the first batch but ran out of jars 😬. I have the other batch sitting with sugar and no pectin/lemon juice. Do you think I can leave it for a second night before mixing and canning? It’s 10pm here now.

      Reply

      1. Hi Kaylyn, it should be fine but you could always pop it in the fridge and then bring it back to room temperature before finishing.

        Reply

    315. Took my boys raspberry picking yesterday and now make your freezer jam. When I leave this overnight for the sugar to dissolve, should I let sit in the fridge or on the counter? Thank you!

      Reply

      1. No need to refrigerate overnight, Leslie! Actually, the sugar will dissolve better if it's not cold!

        Reply

    316. I'm going to try your recipe later this week. Is there a way to lower the sugar? Thanks! We are excited to try this!

      Reply

      1. Hi Alecia, if you have sugar concerns, it would be better to use a recipe that calls for low sugar or no sugar pectin. You need to be precise with the measurements for this jam to ensure success.

        Reply

    317. I am starting my jam right now...I do not have the certo pectin....just ball powder pectin...regular and lo sugar...
      I would also love your labels....

      Julie Parks

      Reply

      1. Hi Julie, the liquid and powdered pectin are not interchangeable. It's best to use the recipe for powder pectin and the recipe specifically for low sugar pectin if that's what you use. We are happy to send the labels.

        Reply

    318. I’m making this tomorrow. I’m excited to try it. I would love some labels too! Thanks

      Reply

    319. I am excited to try this recipe! 😍 And, I love the labels, please send me some, it is appreciated!

      Reply

    320. Totally awesome! I've often had to deal with the graininess of the sugar. Love, love your tips and am so excited to try the overnight suggestion. Many thanx

      Reply

    323. I would love a set of labels for Raspberry jam! My mom always made freezer jam, she passed away this spring. So I am going to venture out and do this on my own this year.

      Reply

      2. I'm about to try this Raspberry Jam today!
        My first question is, can I remove some of the seeds, or will it ruin the effect of the recipe?
        My second question is can you send me the labels for the Raspberry Jam as well?
        Thank you very much for the time.

        Jackie

        Reply

        1. Hi Jackie, you can definitely remove some of the seeds but you will need more berries to start with. You still want to use 2 cups of crushed berries for the jam.

          Reply

    332. I have been making freezer jam for years and have had trouble with it setting, so I am anxious to try your suggestions. My recipe calls for powdered fruit pectin & no lemon juice so I will also try the liquid with the lemon juice. Raspberry is my favorite, but I also love strawberry, blackberry and rhubarb. I live alone, so don't eat much jam, but love giving it as hostess gifts instead of wine, and the hostess appreciates it as well. I would love to get your labels. I'm new to your site and very excited to see your emails in my box. Thank you so much.
      DoLee Spurgeon

      Reply

    333. Just finished making my first batch of raspberry freezer jam using your recipe. I'm a little worried because the finished product looks pink, not red. Is that because the ratio of sugar to prepared berries is 2 to 1? I was hoping for a color that more closely resembles the color in the pic attached to the recipe.

      Reply

      1. Hi Rees, if the color is pink, you may not have dissolved the sugar well enough, it should be a nice deep red. Did you take a taste to see if there were still sugar crystals? I'm hoping for good results for you, let me know how it turns out after sitting.

        Reply

        1. Oh, boy. My bad. It it 100% my fault that my jam is runny. Just as you suspected, I did not dissolve the sugar crystals completely before adding the liquid pectin and lemon juice. I should have paid much closer attention to the instructions. The jam tastes delicious and I will save it to use as a yummy syrup for pancakes and waffles. I will make another batch with the remaining raspberries I have and I will thoroughly dissolve the sugar before adding the pectin and lemon juice. I am confident that it will turn out this time. 🙂 Thanks for your feedback. You are wonderful!

          Reply

      2. I have been following your recipe for the last five years! Somehow I missed the part about the labels. I love your recipe it works every time! I am a grandmother, my grands me Grammy so one of them named my jam Grammy Pammy‘s raspberry jammy! I’ll give you five stars.⭐️⭐️⭐️⭐️⭐️ I always had trouble with my freezer jam until I found your recipe

        Reply

    335. I loved your article & recipes. I’ve been doing strawberry freezer jam for 30 years. I cry when I use my last jar! Can hardly wait till strawberry season is upon us.
      I’m very excited to try your raspberry freezer jam recipe.
      I would love to have your labels.

      Reply

    339. This looks like just the recipe I have been looking for! And to offer the darling label is the cherry on top! Thank you for all your hard work and generosity.
      Kaye

      Reply

    340. Another fantastic recipe! Love love love it. I am so inspired by your recipes. Thank you.

      Please send me the pdf label. Thanks!

      Reply

    343. This jam sounds wonderful! Dear hubby doesn't like seeds. Is there a fairly easy way to remove the seeds from the raspberry jam?
      Thanks! Oh, and please email the labels. I love them!

      Reply

      1. Hi Jan, we're happy to send the labels. Regarding your question, you can strain the seeds but you'll need more raspberries to start out with to get the right amount of juice.

        Reply

      1. Hi Kristen, I have not personally worked with Pomona's pectin so I can't say without doing a lot of testing to ensure success. I do know the proportions are quite different.

        Reply

    347. This recipe sounds absolutely lovely. May I ask you two questions please?
      Do you use regular sugar or special sugar for preserving jam? (If you use normal sugar, couldn’t the crystals not prevented by using i
      powdered (icing) sugar? Have no idea, just a question…
      Question number 2: is it just working with raspberry or can I also used mixed berries? I have a bag of them in the freezer…

      And I would love to receive the printable labels. Thank you

      Reply

      1. Hello Heike, those are both great questions. Yes, this recipe uses regular sugar. We don't have jam sugar here in the States but I know that is an option in other countries. The problem is that "jam sugar" already has pectin in it, so this recipe won't work.
        Powdered sugar would yield something similar to icing so you don't want to use that. The techniques in this recipe will prevent problems with crystals.
        Regarding question number 2, it's best to stick with raspberries. A mixed berry jam could call for a different proportion of fruit to sugar as different berries have more or less pectin.
        We'll be happy to send the labels - ENJOY!

        Reply

    348. I am looking forward to making the jam this way. My question is how do I measure and use frozen raspberries or any other fruit that I have frozen and has ice in the package because they have been in the freezer too long? I am also looking forward to receiving the lables.

      Reply

      1. Hi Belinda, when you make jam, it's important to use good quality fruit as the quality of the jam will be equal to the quality of the fruit. So if your fruit is freezer burned, I wouldn't use it for jam. If there are just ice crystals, I would try to remove any chunks, let it thaw and then measure as directed.

        Reply

    349. What a lovely jam! I plan to make the jam and a batch of your Ridiculously Easy Buttermilk Biscuits (frozen-ready to bake) for my neighbors this Christmas season. I would love to have the printable label you offered for the jam! I haven't tried the jam yet, but EVERYTHING I have made of yours is HUGELY SUCCESSFUL!!

      Reply

    350. Can’t wait to make this recipe, asked a friend for her Grandma’s heirloom recipe after tasting her raspberry jam, apparently it’s a secret not to be shared, well, don’t need it now, I’ve got this fabulous recipe to use! 🙏

      Reply

    351. Can I use dry pectin in this recipe in place of the liquid pectin? It’s all I can get where we live! Thanks!

      Sarah

      Reply

      1. Hi Sarah, it would be better to follow the recipe on the dry pectin package to ensure success as liquid and dry pectin are not interchangeable.

        Reply

    354. I am so excited to make freezer jam with fresh raspberries! I was wondering if I should wash the raspberries before smashing them? It will perhaps add too much moisture and the berries might not survive a gentle bath.

      Reply

      1. Hi Nancy, I generally do rinse them in a strainer under cold water, then turn them out onto some paper towels or a clean kitchen towel to dry off a bit.

        Reply

    355. My mom had a large raspberry patch that was quite famous in the little town where I grew up. She would have my sisters and I help her pick the berries and make jam every year. We would even sell cases of the fresh berries from a small stand at the end of the long country lane that led to our house. We would use the money we earned to buy new school clothes each fall. After my mom passed away a few years ago, my sisters and I each took starts from her raspberry patch to help keep the tradition, and her memory, alive. I just picked some beautiful berries from one of her everbearing plants. I am very excited to try your freezer jam recipe with them. I would absolutely love to be able to print your darling labels to add to my jars.
      Thank you!

      Reply

    357. Hi,

      So excited to see this post. Love jams so much and totally envious of some friends who make their own but based on their description of how to make jams, I knew I would not be able to make jams successfully 🙁

      But this recipe sounds doable and I'm eager to give it a go ... wish me luck 🙂

      Would love to have the free printable labels so that once I make them, I can gift them to my friends in style 🙂

      Reply

    358. I will make this freezer jam recipe now,
      Hope to get the best raspberry freezer jam,
      Please send me the labels plessr

      Reply

    359. I'm a newbie to jam making and have made freezer jams but you're right, they can be be a little too loose. I'm anxious to try your method with my next batch! Since I love sharing treats from my kitchen, I'd love your labels to dress up my jam jar gifts!

      Reply

    361. I am loving ALL the recipes you have posted on your page! It's my new go-to page for everything I love to make.
      I adore freezer jams, but I live in Switzerland and they do no sell Certo.
      They do carry a dry pectin & sugar mix package of 500 grams.
      The amount of pectin contained is not specified on the package.
      Do you have any suggestions on how I could make this work?
      I have tried to order on Amazon Germany but they do not deliver to Switzerland.
      Thank you for your amazing recipes and spiritual thoughts.

      Reply

      1. Hi Sue, thanks so much for your kind words! And lucky you, living in Switzerland, one of my favorite countries!
        Regarding your question, it's a little trickier when they combine the pectin and the sugar. I would probably just go with the recipe they give on the package for raspberry freezer jam and then use our microwave tip to make sure that the sugar dissolves.

        Reply

    363. I used 1/2 sugar and 1/2 sugar substitute as we are diabetic. Worked like a charm!
      I would love your way cute labels please

      Reply

    364. I plan to use your freezer jam recipe for my second batch of raspberries. I give most of them as gifts so would love to use your labels. Thanks

      Reply

    366. I am going to make this tonight! Maybe several batches as I picked 7.5 lbs of fresh raspberries. I too would love some labels!

      Reply

    367. This recipe is so simple, we are on vacation and I just finished making it. Thank you so much and it was so fun to do in our little home on wheels.

      Reply

    368. This recipe turned out great. Slightly microwaving the sugar & raspberries made the difference oh and fresh lemon juice. Our northwest raspberries taste great. I'd love the label. Thank you.

      Reply

    369. I am hoping to make this freezer jam ASAP!! Please May I have the printable label file for the raspberry jam?
      I have already requested the peach jam file. I can buy Certo liquid pectin over here in the UK, and look forward to enjoying the jams made from your recipes.
      Many thanks!!
      Gloria

      Reply

    370. I would love to have your Raspberry label. I’m freezing my raspberries as I pick them daily. I just ordered jars and will be using your freezer jam recipe this weekend. Thank you so much!

      Reply

    373. Ok this recipe has convinced me this is the project I am doing for our family reunion at the beach🤞🏻 First attempt making jam
      Here goes nothing….& everything 👏🏼
      Any chance I could get your labels to finish my jam presentation for gifting?

      Reply

    374. I've only ever made strawberry, blueberry and peach freezer jam. Since raspberry is my favourite type of jam, I'm hoping to make some tomorrow. Raspberries are in season now, and we have a local berry farm. Thanks for this recipe, it sounds like it will be quite easy. I'd love some labels if that's possible!
      Thanks,
      Janice

      Reply

    375. Currently have TEN GALLONS of frozen raspberries from last year in our garden, STILL leftover in our freezer! One an only eat just so much raspberry tarts, crumble, with ice cream, etc. So, going to use your recipe to make freezer jam with some of it, and give away as gifts! I'd love a set of your labels!

      Thank you!

      Reply

      2. I love your receipe its the best . Can I get your label its so cute and would be fun to put label on jars to give away

        Reply

    376. I have a raspberry forest in my back yard -- I can't wait to try this -- in previous years I made vinegar and liqueur but this year it'll be jam. Would love labels. I tried another cooked recipe last night but this is so much easier ... Glad I found your site. Thanks!

      Reply

    377. Hello! Thanks so much for this delicious recipe and great information. I am going out Berry picking today and I can’t wait to try your easy recipe. I’d love some of your cute labels please. Thanks so much 😊

      Reply

    378. The black raspberries on our property have been very prolific this year so we're hoping to make lots of jam. This recipe looks perfect. We'd love some labels too. Is it possible to edit them to say "black raspberries'? Thanks

      Reply

      1. Hi Kris, lucky you with all those black raspberries!!
        At this time, we don’t have a black raspberry label but if you’d like the raspberry labels we’ll be happy to send them.

        Reply

    380. I just made two recipes of this raspberry freezer jam and I can’t wait until it’s cold. It taste delicious right now! I was wondering if you still had the printable labels? If so, I would love a set.
      Thank you so much!
      Marian Hoot

      Reply

    382. Homemade jams always are delicious and satisfying> Thanks for the recipe but I do the "no sugar" pectin crystals (pectin is from apples and lemons and not a chemical produced products so it is still delicious). I use 4 cups loosely mashed berries, with a potato masher in large pieces and not mush). 1 box of no sugar certo crystals and 1 cup apple juice. Bring to a boil on stove for 3 minutes, remove from heat and I add 3/4 cups of honey (if I have it). Sweetener is not necessary though.
      You get the crystals dissolved, and a heat on the berries which is not enough to discolor or melt the fruit and you can laddle into steralized jars.
      It keeps much longer also and has the same flavor and texture of freezer jam. This quantity makes 5-6 1 cup jars which is perfect for eating and gifting without cases of jams on the shelf.

      Reply

    383. Why couldn’t you just cook the sugar with all or part of the fruit for a couple minutes on the stove instead of microwaving? Is the microwave somehow preferable to dissolving on the stove? Thanks!

      Reply

      2. I’d love some of your labels. This is my first attempt at freezer jam and the labels would really add to the presentation!

        Reply

    386. Chris - I would love to have your jam labels - I've tried a lot of your recipes and they have all been great.
      Thanks - Joan

      Reply

    388. Hi,

      Please send me the raspberry freezer jam labels! Really appreciate it! Can’t wait to make the jam this summer once my raspberries come in!!

      Reply

    390. Hi,
      I’m new to your site (having discovered you through a search for a lemon curd shortbread tart - thank you for such a delicious recipe). Am looking forward to making this jam for my dad’s 93rd birthday this weekend - he loves raspberry jam. Could you please send me the PDF for the labels too?
      Many thanks,
      Fiona

      Reply

        1. May I please have the raspberry jam labels as well? My mom, sister, and I are making freezer jams this weekend using your recipes!

          Reply

    392. Hi Chris,
      I’m just catching up on my e-mails and saw your wonderful raspberry freezer jam. I’ve made a lot of your freezer jams and they have all been wonderful. I’ve given them away to friends and family and they had rave reviews. Your labels make them even more special. Can I please have the PDF label for this raspberry jam.
      Thank you so much
      Brigida

      Reply

    395. This sounds wonderful! I have made strawberry freezer jam before and am anxious to try this one. Could you please send me the labels? Thank you!

      Reply

    396. I made your wonderful Overnight Raspberry Freezer Jam and would love to have the sweet little labels! Thanks for sharing your recipes and your kindness!

      Reply

    397. I’m so glad to have found you. I made the red raspberry jam the other day and am enjoying it every morning since. Can’t wait for peach season to be here. May I have your adorable labels as well? (This is my second attempt at making this comment. Hope I did it correctly)

      Reply

    398. Would like to have the labels also, please. Going to do the blackberry jelly as those seeds get stuck in just about every tooth....lol Thanks for sharing the recipe.

      Reply

    400. I'm going to make your Raspberry Jam for Easter brunch and also for gifts. I would love to use your beautiful labels!
      Thank you

      Reply

    403. I've not used the pectin in pouches before, so this will be new for me. However when I followed your instructions carefully for the Blood Orange Marmelade a while ago, it was fabulous so I'm sure this will be too! Looking forward to making it for our morning toast.

      Reply

    405. Really looking forward to making the raspberry freezer jam. Thought I would give it for an Easter favor. I would love to have the label instructions. Thank-you

      Reply

    406. Very excited to make this as gifts for Easter. May I please have a copy of the label? Thank you.

      Reply

    407. this is such a wonderful easy recipe thank you for sharing I cant wait to try it. will try it with frozen berries. mmmmm
      could you please share the download for the jam labels 🙂 thank you so much 🙂

      Reply

    408. 2 cups of fruit and 4 (!) cups of sugar.
      Can you recommend a healthier alternative to the sugar please, whenever it appears in this and any other recipe ?
      Can alternatives be found for butter (dairy in general) as well as salt ?
      Thank you.

      Reply

      1. So sorry this jam recipe is offensive to you, Nicholas. However, jam is meant to be a sweet treat that you enjoy just a spoonful of at a time. If you check the nutritional information, that's actually only 41 calories for a whole tablespoon, which is more than you'd probably enjoy on a piece of toast or a biscuit.

        That being said, I'm quite sure you can find a sugar-free or low-sugar recipe for raspberry jam if that's your preference.
        There are also lots of websites out there that specialize in non-dairy and low salt recipes.

        Kind regards, Chris

        Reply

    410. Found some raspberries in my freezer so decided to try this recipe. The absolute best, super easy, failproof recipe. I love trying all your recipes. They work every time.

      Reply

    411. This recipe looks so easy I would like to try it to put in gift baskets. I would love the labels also. Thanks for all your great recipes.

      Reply

    414. Love your recipes. Thank you for sharing. Can you tell us where you get those pretty round canning jars and darling labels?

      Reply

    415. I have made tour jam in the past and it turned out great. Everyone who got a jar loved it and there were upset when I didn’t have any left.
      But I was wondering if I could strain this with a cheesecloth today remove some of the seeds?

      Reply

        1. How would I go about straining some of the seeds out please? After mashing the berries but before adding the sugar? Love raspberry jam and would also love to have the label pdf. Thanks for sharing your recipes.

          Reply

          1. Yes, you can strain some of them out before adding the sugar OR after the jam is completed before ladling into jars.

            Reply

    416. Hi Chris! I've made this recipe for two seasons of raspberries now, both times it came out perfect. This year I am going to try some of your pepper jelly recipes, they look awesome! Hope you are both staying healthy during this trying time. Jan in MA

      Reply

        1. Hi - I love your recipe and would like to try it but I'm confused on somethings ...
          - I thought for jam, the ratio of sugar to fruit is 1 for 1 (by weight) but your recipe says for 2 cups of fruits use 4 cups of sugar ?
          - I macerated the fruits overnight (before I saw your recipe) and had added sugar to it as well as lemon juice ... can I still add pectin ?
          - the only pectin I found is a 4.7 container of powder sold by Ball how many TBSP of that do I use I have about 4.4 lbs (weight) of macerated fruit

          thank you
          Tilly

          Reply

          1. Hi Tilly, since you already macerated the fruit, I would probably just go with a recipe that calls for equal parts of sugar to fruit. This recipe works well with the amounts specified but I haven't tested it with other proportions. Also, this is a freezer jam recipe so you don't want to mess with the amounts of the ingredients or you will have problems with your jam setting.

            Reply

    418. Would this work for making raspberry jelly if I use enough fruit to make 2 cups of strained juice? I love raspberries but not the seeds. By the way, I have made your ridiculously easy biscuit recipe and apply that technique to other biscuit recipes as well. What a game changer!

      Reply

    419. Hi Chris,
      I. love your recipes!!! I'm wondering if you've ever made blackberry jam instead of the raspberries as all our blackberries are out now. Thanks so much, Linda

      Reply

      1. Thanks so much, Linda! You could definitely use this recipe with blackberries. I usually like to strain out some of the seeds before I measure the fruit but that is totally optional.

        Reply

        1. Hi Chis
          Thanks so much for your prompt reply!!! Good idea about straining out some of the seeds - will do.
          Take care and stay safe. Linda

          Reply

    420. Thank you for the wonderful, easy recipe! We used freshed-picked raspberries, then followed your instructions to the letter. Turned out perfectly, set up and all. The only thing for us is that it is a little too sweet. How can we make it more tart without compromising the rest of its greatness?

      Reply

      1. Hi Janet, you could always use low sugar pectin. Just follow the instructions on the box. The other option is to add a little extra lemon juice.

        Reply

    421. You are right, this recipe is so easy! I followed your recipe precisely except that I used fresh raspberries picked that day. The jam is scrumptious except that it didn’t setup. It is more like a syrup than a jam. What went wrong? I’d like to make another batch if I can figure out what the issue is.

      Reply

      1. Hi Ian, it's hard to say without having been right there in the kitchen with you. The reasons that freezer jam doesn't set up is usually that the sugar does not get completely dissolved or that there is an error in measuring the sugar or crushed fruit.

        Reply

        1. Patty says
          Made your raspberry jam today. So darn easy and fun.
          I did however cheat. I used 3cups of sugar. I felt so guilty
          Pouring all that sugar in. So happy it turned out perfect,
          It set in about a half hour or less. I am going to make another
          batch and try 2cups of sugar. WE will see. I will let you know.

          Reply

          1. So happy it turned out for you, Patty! I always hate to tell anyone that they can "cheat" with jam recipes as it doesn't always set properly. Thanks for sharing your results! 💕

            Reply

    422. I have make so many of your recipes and everyone has been a winner! Today I’m trying your raspberry freezer jam and would love your labels!

      Reply

      1. That's great to hear, Kathy! Sadly, at this point, I don't have labels for the raspberry jam. That was before my label-making frenzy 😂

        Reply

    423. PLEASE advise: I made your strawberry freezer jam & it was awesome. I have fresh
      black raspberries to make jam with. Will the recipe above work? You don't mention Fresh
      red raspberries or Fresh black raspberries and I don't want to make a mistake as I'm new at
      jam making. 🙂 Thanks in advance your advice.
      Anna

      Reply

      1. Hi Anna, lucky you! Black raspberries are quite rare in most parts of the US. They are delicious though and will work in this recipe. I would probably do things a little different with blackberries as they have so many bigger seeds but black raspberries will be fabulous.

        Reply

    424. If using fresh berries, what quantity of fresh berries would be needed to equal "2 cups prepared fruit?"

      Reply

      1. Hi Juanita, 4-5 pints of raspberries should give you enough to make 2 cups of crushed berries.

        Reply

    425. I'm looking forward taking this jam, and the strawberry frozen jam soon to go with the biscuit recipe. I'm wondering if using a superfine sugar might work better than regular granulated sugar, to avoid graininess?

      Reply

      1. Hi Tami, I would probably stick with regular sugar. You shouldn't have any graininess if you follow these directions. The problem with superfine sugar is that the measurement would be a little different as regular sugar is coarser.

        Reply

    426. I made this twice and it really did solve the problem of setting. One question: made both batches separately in different bowls. One bowl was perfect. The other bowl had "bubbles"? that did not go away. The final problem wasn't grainy, but the bubbles did alter the texture somewhat. Still yummy and have rave reviews from guests. I don't think I over-stirred the latter. Any suggestions? This will be my go to recipe from now on. Thank you.

      Reply

      1. Hmmm... I'm really not sure what could have caused the bubbles. Did you use different types of instruments to stir the two batches?

        Reply

    427. I am so intrigued by this recipe! I do have one question - if I want to strain out the seeds (and I do), would I do it before I added the sugar or after the berries sat all night in sugar but before I added the lemon juice and pectin? Thanks so much!!

      Reply

    428. Hello. I was wondering if this would for all berries? I want to do strawberry freezer jam. I made wild BlackBerry freezer jam and it didnt set. Would this be the way to do it for the blackberries?

      Reply

      1. Hi Janet, the technique will work for all berries. Just be sure to follow the ingredient amounts on each specific recipe.

        Reply

      2. Hi, can I use powder pectin for this recipe? How to substitute? Can't find liquid pectin where I live. Thanks!

        Reply

        1. Hi Arlene, I haven't tried this recipe with powdered pectin. The recipe on the SureJell (powdered pectin) box for raspberry freezer jam is different than this one in proportions of sugar and fruit. I would follow the recipe on the box of pectin but use my tips from this post.

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      1. Hi Joanne, I've never heard of Certo powdered pectin. I'm familiar with SureJell and Ball powdered pectin but you would not want to use them in this recipe as the proportions are different for powdered pectin recipes.

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      2. Hi! I'm new to this, so pardon my basic question. When my raspberries are thawed and I am ready to measure out 2 cups, do I do so using a dry 1 cup measuring scoop or my liquid Pyrex measuring cup? Will there be a difference? Thanks for the great recipes and the thorough directions and trouble shooting!

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        1. Hi Carla, actually that's a great question. You could really use either but I like to use a dry measuring cup. That way I can be sure to level off the top, making an exact cup, not a rounded cup.

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    431. Hi Chris:

      Okay, it turned out delicious and set nicely, but was still a bit grain; nothing like it used to be. I will try the second batch and just leave it a bit longer - overnight. I had left mine about 7 hours. Worth a try.

      Thanks for making life simpler and allowing me to return to making 'easier' jam without having to do processing and all that it entails. This jam certainly SET nicely - it never did before and used to slide off the toast which was just annoying.

      Keep up the good work. I shall try another batch - and my measurements may have been a bit out as I was calculating from grams to ounces standing in the freezer aisle with my calculator and telling my husband to GET AWAY from the ice cream. LOL.

      I surely do appreciate all the sleuthing and problem-solving you guys do. At my age I have little patience for these things. I use your site all the time and always share with others. EVERYTHING always works out.

      Take care and enjoy the spring!!

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      1. Yay! Thanks so much, Judy, for leaving your review and the kind comments. I'm so happy you enjoyed the jam!

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    432. Hi guys:

      Is it just me or have I done something wrong. I bought two packages of the frozen raspberries but when thawed and measures I have WAY more than 2 cups; almost double. I will try and make two batches; just thought I'd ask. Thanks. Love your recipes and can't wait to try this.

      Reply

      1. Hi Judi, are your bags 12 ounces? I found that one bag wasn't enough. I had extra thawed berries and used them as an ice cream and yogurt topping. But if you've ended up with 4 cups of thawed berries, you could definitely make two batches. You won't be sorry and your family/friends will be delighted 🙂

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    433. Gi,
      This jam is fabulous and I also tried your Easy French Almond cake. My Almond flour comes in 200gm packets so I swapped the flour and almond flour quantities, I must say that I think it is the best cake I have ever tasted!
      I'm looking forward to trying some of your other recipes.
      Thank hyou,
      Geoffrey

      Reply

      1. Thanks so much, Geoffrey! I'm so happy you tried both of these recipes and enjoyed them! Once you make freezer jam, it's hard to go back to anything else 🙂

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    435. Hi Kris:

      Love your recipes and although I am not a jam/jelly maker I wonder if icing sugar was used instead of the granulated sugar if it would solve the problem of "gritty" jam and enable the jam to be made from beginning to end in one continuous step??

      Look forward to hearing from you.

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      1. Hi Pat, that's a great idea but the icing sugar, even though it's finer, does not dissolve as granulated sugar does. So you would end up with more of a thick raspberry "icing".

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      1. Hi Cathy, freezer jam can be made with lots of other fruits but the amounts will vary. The Certo package will tell you the correct ratio of sugar to fruit then you can use this technique.

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    437. HI Chris,

      As always, your recipe for the freezer jam looks like a winner. I am wondering if the same method could be used for other frozen fruits such as blueberries, strawberries, peaches, etc. I like raspberry but dislike seeds.

      Thanks!

      Kitt

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      1. Hi Kit! Yes, freezer jam can definitely be made from other fruits but the ratio of fruit to sugar may be different. Just use the correct amounts from the Certo package and then you can use this technique to ensure success!

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    442. I was wondering if it would still work if I cut the sugar in half and used coconut sugar. Has anyone tried that?

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      1. Jam and jelly recipes are pretty particular as far as amounts of ingredients go. I haven't tried cutting the sugar but I know there are lower sugar pectins. I would probably go with one of those and following the directions that come with it.

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    444. Raspberry Jam is Bill's favorite! Why didn't I know how easy it was to make a freezer jam??? Can't wait to give it a try!

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    445. Good day Chris,
      I just love so many of your recipe's ...thank you much for always sharing them.
      My question is- how would the freezer jam hold up as a cake filling? Especially a wedding cake.
      Thanks much for your time.

      Reply

      1. Thanks so much, Jim! I have used both my raspberry and strawberry freezer jams as cake fillings with delicious success.

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    446. I am looking forward to trying this! Do you know if this waiting method works with your Easy Blood Orange Marmalade recipe also? That recipe requires some heating instead of waiting. Thank you for your helpful write ups!

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      1. Hi Lauren,
        I have used this method with all of my freezer jams since I've discovered it. You could definitely do it with the orange marmalade and skip the microwave time.

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    447. Chris, am I reading this correctly? Twice as much sugar as to the fruit? For some reason I thought the weight was equal parts???

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      1. Hi Madonna,
        Hope you're doing well.
        The recipe is correct. Freezer jam does have a higher ratio of sugar to fruit. It's just like the strawberry jam and some of the other freezer jams I've shared.

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