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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.
Overnight Raspberry Freezer Jam
Ingredients
- 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
Instructions
- 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.
Use either of these methods:
- Cover bowl with plastic wrap or a plate and let stand at room temperature for 6-8 hours.
OR
- 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.
To finish:
- Mix pectin and lemon juice. Add to raspberry mixture; stir for 3 minutes.
- 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.
- 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.
Notes
Nutrition
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Jane says
Please send me the round labels. Looks delicious!
Lindsay @ The Café Sucre Farine says
Sure, Jane!
Lindsay @ The Café Sucre Farine says
Hi Jane, it says the labels were blocked due to spam content. You may need to update your email settings to receive them.
Mary Jane Dicken says
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
Lindsay @ The Café Sucre Farine says
That's great, Mary Jane! We will send the labels.
Geeta says
Please send me the labels for the raspberry jam….thank you
Geeta says
Hi Chris
Would you kindly send me your raspberry labels
Thanks
Lindsay @ The Café Sucre Farine says
Sure, Geeta!
Kathi says
Just made this today--delicious! Could you please send me labels for the raspberry freezer jam! Thank you.
Lindsay @ The Café Sucre Farine says
Thanks, Kathi! Sending them your way.
Christine Garvey says
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" !
Lindsay @ The Café Sucre Farine says
Sending them your way, Christine!
June says
Please send printable labels for raspberry freezer jam. Love your recipes!
Thanks!
Lindsay @ The Café Sucre Farine says
Thanks, June! Just sent the labels.
Patty Eck says
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!
Lindsay @ The Café Sucre Farine says
Sure, Patty!
Brigitte says
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
Lindsay @ The Café Sucre Farine says
Sending them your way, Brigitte!
Debbie Nickel says
I am excited to make the jam and raspberry lemon scone recipe and would love to get your printable labels
Lindsay @ The Café Sucre Farine says
Sending them your way, Debbie!
Bonnie says
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
Chris Scheuer says
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.
Lynda says
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
Lindsay @ The Café Sucre Farine says
Thanks, Lynda! Sending them your way!
Sheila says
Thank you so much. I am making for friends for Valentine's Day. Would you kindly send the labels?
Lindsay @ The Café Sucre Farine says
Sending them your way, Sheila!
Doris T. says
I would love to have the labels. Raspberry jam is my favorite, but usually so expensive in the stores.
Lindsay @ The Café Sucre Farine says
Sending them your way, Doris!
Lynn Anderson says
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.
Lindsay @ The Café Sucre Farine says
Sending them your way, Lynn!
Eileen says
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.
Lindsay @ The Café Sucre Farine says
That's great, Eileen! Sending the labels your way!
Jeannie Blethen says
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.
Chris Scheuer says
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.
Erica M says
I am SO EXCITED to try making this and sharing with family. May I please have some labels? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Erica!
Irene says
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
Lindsay @ The Café Sucre Farine says
Thanks, Irene! Sending them now.
Jan Hebert says
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
Lindsay @ The Café Sucre Farine says
Sending them now, Jan!
Amanda Hartelust says
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 🎅 🎄
Lindsay @ The Café Sucre Farine says
Sending them now, Amanda!
Brenda Nelson says
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!
Lindsay @ The Café Sucre Farine says
Hi Brenda, sending the labels your way!
Jo Ann says
Please send the label template! My freezer is full of raspberries and blackberries picked on our property, so I’m making holiday gifts.
Lindsay @ The Café Sucre Farine says
Just sent them, Jo Ann!
kathy says
i found that this recipe made two and a half , half pints hardly enough
Lindsay @ The Café Sucre Farine says
Hi Kathy, yes that is the correct yield.
Katherine Pennock says
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
Lindsay @ The Café Sucre Farine says
Sending them now, Kathy!
Carly Ranjow says
I would LOVE to have the round labels. Thank you SO much for those and your recipes AND tips...
Lindsay @ The Café Sucre Farine says
Sending them your way, Carly!
Diane Calsbeek says
Please send me the labels. calsbeeks@gmail.com
Lindsay @ The Café Sucre Farine says
Sure, Diane!