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This fresh-tasting raspberry freezer jam, prepared with frozen berries, can be made any time of year! And it takes less than 10-minutes of hands-on time!
I’ve been making this raspberry freezer jam for more years than I can count and it continues to be a beloved family recipe. That is… if it can be called a recipe!
Honestly, it’s so easy that it’s a little embarrassing to refer to the simple process as a recipe. It’s just a matter of combining sugar, raspberries and pectin, then ladling the mixture into jars. See what I mean? Hardly a recipe!
But the results are spectacular, the freshest-tasting and most vibrantly-hued raspberry jam that you’ll ever have the pleasure of meeting. It’s perfect for morning toast, on biscuits, English muffins, focaccia (below), scones, peanut butter sandwiches and so much more! It also wonderful on yogurt and makes a delicious dessert sauce for ice cream.
I’ve learned though, that even the simplest techniques can be problematic from time to time. So I decided to write this post and share this “recipe” to ensure this delicious raspberry freezer jam will be a failproof endeavor for you.
What is freezer jam?
First of all, let’s talk about what freezer jam is. Actually, it’s probably easier to talk about what freezer jam is not. Freezer jam is not processed in a water bath so it doesn’t have a seal that keeps it stable for long periods at room temperature like traditional jam is. It’s called freezer jam because, for long term storage, it should be kept in the freezer. Freezer jam can also be refrigerated for up to three weeks.
Unlike traditional jam, freezer jam is not cooked which is the reason it retains a wonderful, fresh fruit flavor. In addition, because it’s not cooked, the bright vibrant hue of the fresh fruit is preserved. If you place a jar of freezer jam and a jar of traditional jam next to each other, there is a huge contrast in color with traditional jam having a much duller hue. These are the qualities I love about this raspberry freezer jam.
Problems with freezer jam
On the other hand, the fact that freezer jam is not cooked is what causes the problems with this type of jam. The process of heating fruit and sugar together (in traditional jam recipes) is what ensures that the sugar crystals are dissolved, producing a pleasing, non-gritty texture. One of the common criticisms of freezer jam is that it can be “grainy”. That’s because it’s more difficult for the sugar to dissolve without heat.
Another problem that can occur with freezer jam is that, occasionally, it just doesn’t “set” or “thicken” properly and you end up with a loose sauce consistency rather than a nice spoonable jam. I know from experience that it’s frustrating to have this happen when you’ve invested time and money into making jam.
The solution for freezer jam problem of being grainy and/or not setting
This “grainy” issue and the “not setting” issue happened to me a number of times over the years. So when I finally figured out the solution I was thrilled and felt like I had “broken the code”. It turns out that the answer to both of these problems is the same.
Time. Yes, time, it’s that simple. Not the time you have to spend yourself on the jam. Rather the time to just let it do its own thing. The “recipe” for freezer jam on the box of pectin instructs; “Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally. Mix pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy.”
That sounds great but if you mix till the “raspberry mixture is no longer grainy“, you could be mixing all day long and into the night. What’s the solution? This is how I do it and it works like a charm; Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar until thoroughly combined. Cover and let stand overnight. In the morning stir well again, then mix pectin and lemon juice. Add to raspberry mixture; stir 3 minutes.” That’s it! No extra time on your part, just a nice long rest during which the sugar and berries have time to unite.” It works like a charm.
This overnight rest also solves the problem of the jam not setting because I’ve discovered that the pectin doesn’t always do its thickening work if the sugar is not thoroughly dissolved. So, we’ve solved two problems with one simple little trick.
Now I call it “overnight” jam, but you certainly could make it in the morning and then finish it up later in the day. Just so there are a good 6-8 hours for the sugar to fully dissolve into the fruit juices.
This raspberry freezer jam recipe is way too good to pass up. It’s not only wonderful on the breakfast table and as a dessert sauce, but it also makes wonderful gifts. Who wouldn’t be thrilled with a jar of jewel-hued, deliciously fresh tasting jam?
So next time you’re grocery shopping, pick up a couple packs of frozen raspberries. You’ll need 2 12-ounce bags of berries, a box of Certo pectin and a lemon. A batch of jam will cost you well under $12 and will yield 7 5-ounce jars of jam. That’s less than $1.75 per jar! A wonderful deal for jam that will taste better than anything you can buy!
Café Tips for making this Overnight Raspberry Freezer Jam
- This recipe calls for Certo. Certo is a liquid fruit pectin that’s available at most larger grocery stores and online. It’s usually found in the same aisle that has canning jars, lids, etc. If you have trouble finding it, ask at the front desk as stores will stock it in different areas.
- Raspberries generally come frozen in 12-ounce bags. You’ll need to purchase 2 bags (or the equivalent) but you’ll have some berries leftover. I usually thaw both bags and then use what’s left on top of yogurt, ice cream, etc.
- Jam and jelly making is an exact science meaning you need to measure very carefully to ensure good results. I love improvising with recipes but I’ve learned it doesn’t work with jam (and jelly).
- I shared above in the post that freezer jam is not processed in a water bath, so it’s not stable at room temperature like traditional jam that can be kept in the pantry before it’s opened. If you’re giving this raspberry freezer jam as a gift, be sure to tell the recipient that it should be stored in the refrigerator (or freezer for long term storage).
- We love this raspberry freezer jam on my Ridiculously Easy Seeded Focaccia. I slice it thick, butter it lightly then toast it until golden in a sauté pan. So… good!
- For a fabulous splurge (and lots of rave reviews), serve this jam on these Ridiculously Easy Buttermilk Biscuits or these Artisan Rolls. Oh my!
- I love to use pretty jars for my jams and jellies. Weck jars are my favorites.
- I also love these pretty Bormioli Rocco Quattro jars.
- 2 cups prepared fruit buy 2 12-ounce packages of frozen raspberries
- 4 cups sugar measured into separate bowl
- 1 pouch CERTO Fruit Pectin
- 2 tablespoons fresh lemon juice
- Wash glass jars or plastic containers and lids with hot soapy water. Rinse well then dry thoroughly. (I like to run them through the dishwasher.)
Thaw raspberries and crush them thoroughly (I use a potato masher for this). Measure exactly 2 cups of the crushed berries into a large bowl. Stir in sugar until thoroughly combined. Scrape sides of the bowl to incorporate sugar crystals along the edges. Cover bowl with plastic wrap or a plate and let stand at room temperature for 6-8 hours.
- Mix pectin and lemon juice. Add to raspberry mixture; stir for 3 minutes.
- Fill containers to within 1/2 inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
- Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
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merle fullner says
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.
Chris Scheuer says
Hmmm… I’m really not sure what could have caused the bubbles. Did you use different types of instruments to stir the two batches?
Ella says
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!!
Chris Scheuer says
Hi Ella, I would let them sit in the sugar overnight and then strain. Enjoy!
Janet says
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?
Chris Scheuer says
Hi Janet, the technique will work for all berries. Just be sure to follow the ingredient amounts on each specific recipe.
Joanne Pokornik says
Can Certo powdered pectin be used instead of Certo liquid pectin?
Chris Scheuer says
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.
Sandy says
Delicious! Turned out perfect and I definately give it a rave 5 star revue!
Chris Scheuer says
Yay! Thanks for sharing your results!
Elizabeth H Van Vorous says
Is it possible to get rid of the seeds and how would I do that?
Thanks
Elizabeth
Chris Scheuer says
Hi Elizabeth, you could strain some of the seeds out before measuring.
Carla says
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!
Chris Scheuer says
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.
Judi Gibbs says
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!!
Chris Scheuer says
Yay! Thanks so much, Judy, for leaving your review and the kind comments. I’m so happy you enjoyed the jam!
Judi says
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.
Chris Scheuer says
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 🙂
Geoffrey Terry says
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
Chris Scheuer says
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 🙂
Sandra Garth says
My thoughts immediately turned to how great this would be as a filling for layer cakes. Thanks for the tips!
Pat says
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.
Chris Scheuer says
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”.
Cathy Ledbetter says
Can this be made with other fruits
Chris Scheuer says
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.
Kitt says
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
Chris Scheuer says
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!
Networks says
Wow! thanks for the recipe .Nice recipe . very testy.
Barbara says
Do you think it will still work if the seeds were strained out?
Chris Scheuer says
Hi Barbara, yes it will definitely still work!
angiesrecipes says
Looks so gorgeous and the colour just shines through my screen 🙂
Beth says
Can this be used with fresh berries?
Chris Scheuer says
Hi Beth, yes you could definitely use fresh berries!
Cathy Coulson says
I was wondering if it would still work if I cut the sugar in half and used coconut sugar. Has anyone tried that?
Chris Scheuer says
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.
Tricia | Saving Room for Dessert says
So pretty and I love that you can use frozen berries! That color is amazing.
Liz says
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!
Jim Fisher says
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.
Chris Scheuer says
Thanks so much, Jim! I have used both my raspberry and strawberry freezer jams as cake fillings with delicious success.
Lauren says
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!
Chris Scheuer says
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.
Madonna says
Chris, am I reading this correctly? Twice as much sugar as to the fruit? For some reason I thought the weight was equal parts???
Chris Scheuer says
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.