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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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Diana Felgenhauer says
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.
Chris Scheuer says
We will send them now, Diana!
Rebecca says
Chris,
Could you please send me the PDF for the labels?
Thanks,
Rebecca
Chris Scheuer says
Sure, Rebecca! Enjoy!
Nancy says
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
Chris Scheuer says
Great idea, Nancy! We will send the labels now!
Lizz Lawrence says
Please send the labels
Where do you get those cute jam jars?
Chris Scheuer says
Hi Lizz, those are Weck jars. You can get them here: https://amzn.to/3vtKtwf
OR here: https://weckjars.com/product/902-deco-jar/
The labels are coming your way!
Mary says
Thank you for the recipe. I would love the labeling info.
Chris Scheuer says
You're welcome, Mary! We'll get the labels off to you now.
Laura says
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.
Chris Scheuer says
Hope you enjoy this one as much, Laura. Sending the labels now!
patricia streeter says
I love you recipes!!
Please send label information.
Thanks
Chris Scheuer says
Thanks, Patricia! We'll be happy to send them!
Gretchen Bristol says
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
Chris Scheuer says
Sure, the labels should be in your email shortly, Gretchen!
Sheila Meehan says
Very excited to make this as gifts for Easter. May I please have a copy of the label? Thank you.
Chris Scheuer says
Jars of this jam will make wonderful gifts for Easter! The labels are on the way, Sheila!
louise thibault says
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 🙂
Chris Scheuer says
Sure! They're on the way, Louise!
Nicholas Mark Watkins says
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.
Chris Scheuer says
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
Margaret Hobkirk says
Love this recipe! May I please have the labels for gifting...
Chris Scheuer says
Sure, Margaret! We will send them now!
Chantal says
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.
Chris Scheuer says
Awesome! Thanks so much, Chantal!
Diane says
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.
Chris Scheuer says
We will send them now, Diane! It would be perfect for a gift basket!
Millie Law says
Can’t wait to try this, Chris— love raspberries!
Please send label pdf. Many thanks , Millie
Chris Scheuer says
Sure, Millie!
Amy L. says
Can strawberries be used instead of raspberries?
Chris Scheuer says
Hi Amy, strawberries are not interchangeable in this recipe. If you want to use strawberries, use this recipe instead:https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
Selkielass says
Love your recipes. Thank you for sharing. Can you tell us where you get those pretty round canning jars and darling labels?
Chris Scheuer says
Thanks! These are the jars that I love- https://www.amazon.com/Weck-746-Liter-Tulip-12-5/dp/B01N0AQRTX/ref=as_li_ss_tl?ie=UTF8&qid=1549384364&sr=8-1&keywords=weck+jars+for+jam&linkCode=sl1&tag=thecafsucfar-20&linkId=110123375ee6cc0c2fcb0812c777af3f&language=en_US
Nicole McLaren says
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?
Chris Scheuer says
You can definitely do that Nicole!
Diana Felgenhauer says
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.
Chris Scheuer says
Yes, you can strain some of them out before adding the sugar OR after the jam is completed before ladling into jars.
Janice M Hebert says
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
Chris Scheuer says
Thanks so much, Jan! We love this jam too. Hope you enjoy the pepper jellies! 💕
Germaine Pataki says
Pectin comes in different sized pouches. I bought the 85 ml pouches. Is this ok?
Chris Scheuer says
That's perfect!
Tilly S says
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
Chris Scheuer says
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.
ELSIE says
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!
Chris Scheuer says
Yes, I think that should work fine, Elsie!
Linda says
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
Chris Scheuer says
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.
Linda says
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
Janet says
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?
Chris Scheuer says
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.
Ian says
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.
Chris Scheuer says
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.
Patty says
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.
Chris Scheuer says
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! 💕
Kathy says
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!
Chris Scheuer says
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 😂