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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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Mary McGuire says
Ok this recipe has convinced me this is the project I am doing for our family reunion at the beach🤞🏻 First attempt making jam
Here goes nothing….& everything 👏🏼
Any chance I could get your labels to finish my jam presentation for gifting?
Chris Scheuer says
Fun! We will send the labels, Mary!
Janice Fraser says
I've only ever made strawberry, blueberry and peach freezer jam. Since raspberry is my favourite type of jam, I'm hoping to make some tomorrow. Raspberries are in season now, and we have a local berry farm. Thanks for this recipe, it sounds like it will be quite easy. I'd love some labels if that's possible!
Thanks,
Janice
Chris Scheuer says
Sure, Janice! Enjoy!
Beth F. Kuykendall says
Currently have TEN GALLONS of frozen raspberries from last year in our garden, STILL leftover in our freezer! One an only eat just so much raspberry tarts, crumble, with ice cream, etc. So, going to use your recipe to make freezer jam with some of it, and give away as gifts! I'd love a set of your labels!
Thank you!
Chris Scheuer says
Wow, that's a lot of raspberries, Beth! We will send the labels now!
Sandy Hendricks says
I love your receipe its the best . Can I get your label its so cute and would be fun to put label on jars to give away
Chris Scheuer says
Thanks, Sandy! We will send them now!
cynthia says
I have a raspberry forest in my back yard -- I can't wait to try this -- in previous years I made vinegar and liqueur but this year it'll be jam. Would love labels. I tried another cooked recipe last night but this is so much easier ... Glad I found your site. Thanks!
Chris Scheuer says
Thanks, Cynthia! We will send the labels!
Lauren Post says
Hello! Thanks so much for this delicious recipe and great information. I am going out Berry picking today and I can’t wait to try your easy recipe. I’d love some of your cute labels please. Thanks so much 😊
Chris Scheuer says
Sending them now, Lauren! Enjoy!
Kris Halverson says
The black raspberries on our property have been very prolific this year so we're hoping to make lots of jam. This recipe looks perfect. We'd love some labels too. Is it possible to edit them to say "black raspberries'? Thanks
Chris Scheuer says
Hi Kris, lucky you with all those black raspberries!!
At this time, we don’t have a black raspberry label but if you’d like the raspberry labels we’ll be happy to send them.
Sally Larson says
Gotta try this and would love the labels
Chris Scheuer says
Sure, Sally!
Marian Hoot says
I just made two recipes of this raspberry freezer jam and I can’t wait until it’s cold. It taste delicious right now! I was wondering if you still had the printable labels? If so, I would love a set.
Thank you so much!
Marian Hoot
Chris Scheuer says
I'm so glad to hear that, Marian! We will send the labels now.
Laurie Cottrell says
I would like the labels, please!
Chris Scheuer says
Sure, Laurie!
Laurie says
Homemade jams always are delicious and satisfying> Thanks for the recipe but I do the "no sugar" pectin crystals (pectin is from apples and lemons and not a chemical produced products so it is still delicious). I use 4 cups loosely mashed berries, with a potato masher in large pieces and not mush). 1 box of no sugar certo crystals and 1 cup apple juice. Bring to a boil on stove for 3 minutes, remove from heat and I add 3/4 cups of honey (if I have it). Sweetener is not necessary though.
You get the crystals dissolved, and a heat on the berries which is not enough to discolor or melt the fruit and you can laddle into steralized jars.
It keeps much longer also and has the same flavor and texture of freezer jam. This quantity makes 5-6 1 cup jars which is perfect for eating and gifting without cases of jams on the shelf.
Chris Scheuer says
Thanks, Laurie!
Kari says
Why couldn’t you just cook the sugar with all or part of the fruit for a couple minutes on the stove instead of microwaving? Is the microwave somehow preferable to dissolving on the stove? Thanks!
Chris Scheuer says
Either way will work, Kari!
Penny says
This sounds great! I would love the printable labels. Thanks!
Chris Scheuer says
Sure, Penny!
Sue Lindauer says
I’d love some of your labels. This is my first attempt at freezer jam and the labels would really add to the presentation!
Chris Scheuer says
Sure, Sue!
Alicia says
I would love your labels for this jam! The color is so vibrant and beautiful.
Joan Conner says
Chris - I would love to have your jam labels - I've tried a lot of your recipes and they have all been great.
Thanks - Joan
Chris Scheuer says
I'm so glad, Joan! We will send them now!
Peggy says
Chris, I would love the labels for the raspberry jam
Chris Scheuer says
Sure, Peggy!
Gisela says
Hi,
Please send me the raspberry freezer jam labels! Really appreciate it! Can’t wait to make the jam this summer once my raspberries come in!!
Chris Scheuer says
Sure, Gisela!
Juanita Oakes says
I would love to have your labels please! Plan on making this next week. Thanks
Chris Scheuer says
Sure, Juanita!
Fiona Staindl says
Hi,
I’m new to your site (having discovered you through a search for a lemon curd shortbread tart - thank you for such a delicious recipe). Am looking forward to making this jam for my dad’s 93rd birthday this weekend - he loves raspberry jam. Could you please send me the PDF for the labels too?
Many thanks,
Fiona
Chris Scheuer says
Happy Birthday to your dad! I'm glad you found us, Fiona! We will send the labels now
Katie says
I would love the labels.
Chris Scheuer says
Sure, Katie!
Jessica says
May I please have the raspberry jam labels as well? My mom, sister, and I are making freezer jams this weekend using your recipes!
Chris Scheuer says
Sure, Jessica! Sending them now 😊
Brigida says
Hi Chris,
I’m just catching up on my e-mails and saw your wonderful raspberry freezer jam. I’ve made a lot of your freezer jams and they have all been wonderful. I’ve given them away to friends and family and they had rave reviews. Your labels make them even more special. Can I please have the PDF label for this raspberry jam.
Thank you so much
Brigida
Chris Scheuer says
Thanks so much, Brigida! We will send the labels.
Maya Harilal says
Awesome recipe. I would love the labels. Thank you so much
Chris Scheuer says
Sure, Maya! Enjoy!
Vassa says
I love this! Could you please send me the labels?
Thanks,
Vassa
Chris Scheuer says
Sure, Vassa!
Carmen Todd says
This sounds wonderful! I have made strawberry freezer jam before and am anxious to try this one. Could you please send me the labels? Thank you!
Chris Scheuer says
Just send them, Carmen! Enjoy the jam!
Barbara Jennings says
I made your wonderful Overnight Raspberry Freezer Jam and would love to have the sweet little labels! Thanks for sharing your recipes and your kindness!
Chris Scheuer says
I'm so glad, Barbara! Check your email for the labels.😊
Rosie says
I’m so glad to have found you. I made the red raspberry jam the other day and am enjoying it every morning since. Can’t wait for peach season to be here. May I have your adorable labels as well? (This is my second attempt at making this comment. Hope I did it correctly)
Chris Scheuer says
Welcome to The Café, Rosie! So happy you're enjoying this jam! Sending the labels now!