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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. We'll send you two PDFs; one for the round labels pictured above and another set of rectangular labels (pictured below). If you would like any of our other jam labels, just ask for them in the comment section under that post. That's how we stay organized!
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 easy!
If you've never made freezer jam before you're going to be shocked at how easy it is. If you have made freezer jam in the past, I think you'll love the tips and tricks we share to ensure success.
My daughter-in-law, Lindsay, put together a great little video, demonstrating the easy method. Check it out:
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
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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.)
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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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Donna says
Please send raspberry jam labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Donna!
Christine Wade says
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.
Chris Scheuer says
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.
Chris says
the recipe calls for liquid pectin. the video shows powdered. i'm confused! ch
Chris Scheuer says
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.
chris says
please rewatch the video. it clearly has a pouch of powdered certo. certo in the recipe is listed liquid.
Chris Scheuer says
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.
Tracy Sauchenko says
Looking forward to making and gifting my raspberry jam. Thanks for recipe and great instructions.
Lindsay @ The Café Sucre Farine says
Enjoy, Tracy!
Stan W Potts says
Thank you for responding so quickly! That makes sense, I'll go make my freezer jam now! Thanks
Stan W Potts says
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!
Chris Scheuer says
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.
sandy porter says
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!
Lindsay @ The Café Sucre Farine says
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.
JoAnn Jensen says
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)?
Lindsay @ The Café Sucre Farine says
Sure, JoAnn!
Wendy Totten says
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
Lindsay @ The Café Sucre Farine says
Thanks for letting us know, Wendy! We will send the labels.
Judith Rode says
Thani you for your precise, easy to follow instructions. My raspberry jam is perfect! Please send me your beautiful labels!
Lindsay @ The Café Sucre Farine says
Thanks, Judith! We will send the labels your way.
Kelly Smith says
Hello- can you please send label download info? Thank you-
Lindsay @ The Café Sucre Farine says
Sure, Kelly!
Del says
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!
Lindsay @ The Café Sucre Farine says
Sending them your way, Del!
Beatrice says
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.
Lindsay @ The Café Sucre Farine says
So glad you are enjoying the site, Beatrice!
Peggy says
I can’t wait to try this with my family. Please send me the labels. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Peggy!
Kari Rude says
Great idea on the sugar. Turned out great! Would love the labels. Thank you!
Lindsay @ The Café Sucre Farine says
That's great, Kari! We will send the labels.
Tammi Morgan says
may I please get these labels as well.
Lindsay @ The Café Sucre Farine says
Sure, Tammi!
Denise Johnson says
I am making this today and would love the free labels. Thank you in advance.
Lindsay @ The Café Sucre Farine says
Sure, Denise!
Diane says
Could this be made using black raspberries?
Lindsay @ The Café Sucre Farine says
Yes! Enjoy, Diane!
Gail Murphy says
When using frozen raspberries, do you drain off the juice when they are thawed?
Chris Scheuer says
Hi Gail, no, use the juice too. Just smush up the berries into the juice and measure from there.
Sharon says
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.
Jennifer Brunning says
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
Chris Scheuer says
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.
Amy Cole says
Hello, would love to receive the PDF for the round labels. Thanks so much!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Amy!
Carole says
Please send labels for raspberry freezer jam.
Lindsay @ The Café Sucre Farine says
Sure, Carole!
Sandra Graham says
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.
Lindsay @ The Café Sucre Farine says
That's great, Sandra! We will send the labels your way.
Alma Relkie says
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!
Lindsay @ The Café Sucre Farine says
Sending them your way, Alma!
Lori says
I’d love the labels! Raspberry freezer jam is our ultimate favorite!
Lindsay @ The Café Sucre Farine says
Sure, Lori!