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This fresh-tasting raspberry freezer jam, prepared with fresh or 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, performing a few little magic tricks, 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 easy 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 at least a month.
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.
Two solutions for the freezer jam's problem of being grainy and/or not setting
This "grainy" issue and the "not setting" issue happened to me a few 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 reason for both the graininess and the setting problem is that sometimes the sugar doesn't get fully dissolved.
So how do you ensure that the sugar dissolves properly? There are actually two ways:
- 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 of prepared fruit into a 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 hands-on time on your part, just a nice long rest during which the sugar and berries have time to meld, marry and become one." It works like a charm.
- 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."
- The microwave.
- So what if don't have a lot of time and want to make this raspberry freezer jam today? This is where a microwave can come in hand. Giving the fruit and berries a 3 minute stint in the microwave is quick way to help the sugar disolve. It doesn't "cook" the fruit mixture but rather warms it enough to dissolve the sguar.
- This is how the microwave technique works. Measure exactly 2 cups of prepared fruit into a large microwave-safe bowl. Stir in sugar until thoroughly combined. Place the bowl in the microwave and cook on high power for 3 minutes then stir well again. Take a little taste. If there are still some sugar crystals, give the mixture another 1-2 minutes in the microwave. Add the pectin and lemon juice and stir 3 for minutes. Voila! Perfect raspberry freezer jam
These methods also solve the problem of the jam not setting. 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 of these simple little tricks.
A lovely gift!
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?
And we have a pretty little printable label to go with this jam that's yours for the asking. Just leave us a comment in the comment section below and we'll email you the labels and instructions on how to print them.
Make this jam any time of year!
Besides being almost ridiculously easy to make, this raspberry freezer jam can be made year-round as the recipe works well with both fresh and frozen berries. I make it all winter long with frozen berries to have that fresh taste of summer on toast, biscuits, oatmeal, yogurt, etc.
So next time you're grocery shopping, pick up a couple of cartons of fresh raspberries or bags of frozen raspberries. You'll need 4 cartons (half-pint cartons) of fresh raspberries OR 2 12-ounce bags of frozen 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.
- If you're using frozen raspberries, they generally come 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.
- Freezer jam is an exact science meaning it's important to measure carefully to ensure good results. I love improvising with recipes but I've learned it doesn't work with jam, particularly freezer jam.
- 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 this Ridiculously Easy Seeded Focaccia (pictured above). 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, these Sugar Topped Scones or these Artisan Rolls. Oh my!
- I love to use pretty jars for gifting my jams and jellies. Weck jars are my favorites.
- I also love these pretty Bormioli Rocco Quattro jars.
This fresh-tasting raspberry freezer jam, prepared with fresh or frozen berries, can be made any time of year! And it takes less than 10-minutes of hands-on time!

- 2 cups prepared fruit buy 4 ½ pint cartons (2 pints) OR 2 12-ounce packages of frozen raspberries
- 4 cups sugar measured into separate bowl
- 1 3-ounce pouch CERTO Liquid 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.
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Cover bowl with plastic wrap or a plate and let stand at room temperature for 6-8 hours.
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Place the bowl in the microwave and cook on high power for 3 minutes then stir well again. Take a little taste. If there are still some sugar crystals, give the mixture another 1-2 minutes in the microwave.
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Mix pectin and lemon juice. Add to raspberry mixture; stir for 3 minutes.
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Fill containers to within ½ inch of tops. Wipe off top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
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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.
See Café Tips above for more detailed instructions and further tips.
Adapted from Kraft.
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Norma Young says
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
Lindsay @ The Café Sucre Farine says
Hi Norma, it's best to use a recipe specifically for red currants to ensure success. We're happy to send the labels!
Chris Scheuer says
Hi Norma, we'll be happy to send the labels.
Regarding your question, it's best to use a recipe that's designed for each specific fruit as the recipes very in the amount of sugar and fruit proportions. I would use this recipe for currants: https://www.myfoodandfamily.com/recipe/060895/surejell-currant-jelly-recipe
Norma says
Thanks!!
Michelle says
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.
Lindsay @ The Café Sucre Farine says
Sending them your way, Michelle!
Valerie Whidden says
I am even going to try this recipe. I will have to order Certo but I cannot wait. Please send labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Valerie!
Patricia Yulo says
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?
Lindsay @ The Café Sucre Farine says
We are happy to send the labels, Patricia. We have a peach jam recipe here- https://thecafesucrefarine.com/super-easy-peach-freezer-jam/
Emily says
Thanks for sharing! May I get a copy of the raspberry jam labels?
Lindsay @ The Café Sucre Farine says
Of course, Emily!
Lori says
Thank you for sharing your recipe. May I have the printable labels and instructions please?
Lindsay @ The Café Sucre Farine says
Sure, Lori!
Vickie says
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
Lindsay @ The Café Sucre Farine says
Sending them your way, Vickie!
Georgea de Medina says
The labels are beautiful. Would you please send me a copy? Thanks
Lindsay @ The Café Sucre Farine says
Of course, Georgea!
Vicki LaTorell says
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????
Lindsay @ The Café Sucre Farine says
Sure, Vicki! And yes, you can freeze those jars.
Wendy says
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
Jean Webb says
Please send me the raspberry labels
Lindsay @ The Café Sucre Farine says
Sure, Jean!
Barbara Federico says
May I please get the labels for the Raspberry jam?
Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Barbara!
Charlotte Burkholder says
Cannot wait to make this recipe. Would love to have the labels sent tome. Thanks so much
Lindsay @ The Café Sucre Farine says
Sure, Charlotte!
Bren says
Hello there
For the Raspberry Jam is it possible to use the Box of Certo crystals when making the jam?
Thank you
Chris Scheuer says
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.
patty sjogren says
Raspberries oh I love raspberries. May I have the printable labels. I really love your labels! Thank You
Lindsay @ The Café Sucre Farine says
Sending them your way, Patty!
Bonnie says
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
Lindsay @ The Café Sucre Farine says
Great idea, Bonnie! Sending the labels now!
Sue says
Looking forward to making the freezer raspberry jam! Can you please email me the labels and instructions?
Thanks
Sue
Lindsay @ The Café Sucre Farine says
Sure, Sue!
Clara says
So pretty and tasty. Love all your jams. May I have the labels. Thanks for sharing.
Lindsay @ The Café Sucre Farine says
Thanks, Clara! Sending them your way.
Elba Luz Horne says
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.
Lindsay @ The Café Sucre Farine says
Thank you for the kind and encouraging comment, Elba! We are happy to send the labels your way.