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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
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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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Belinda Blauer says
I am looking forward to making the jam this way. My question is how do I measure and use frozen raspberries or any other fruit that I have frozen and has ice in the package because they have been in the freezer too long? I am also looking forward to receiving the lables.
Chris Scheuer says
Hi Belinda, when you make jam, it's important to use good quality fruit as the quality of the jam will be equal to the quality of the fruit. So if your fruit is freezer burned, I wouldn't use it for jam. If there are just ice crystals, I would try to remove any chunks, let it thaw and then measure as directed.
Suzanne says
What a lovely jam! I plan to make the jam and a batch of your Ridiculously Easy Buttermilk Biscuits (frozen-ready to bake) for my neighbors this Christmas season. I would love to have the printable label you offered for the jam! I haven't tried the jam yet, but EVERYTHING I have made of yours is HUGELY SUCCESSFUL!!
Chris Scheuer says
What a great idea, Suzanne! I'm so glad you're enjoying the recipes. We will email the labels now.
Geraldine says
Can’t wait to make this recipe, asked a friend for her Grandma’s heirloom recipe after tasting her raspberry jam, apparently it’s a secret not to be shared, well, don’t need it now, I’ve got this fabulous recipe to use! 🙏
Chris Scheuer says
Ha! I hope you enjoy it, Geraldine!
Sarah Clark says
Can I use dry pectin in this recipe in place of the liquid pectin? It’s all I can get where we live! Thanks!
Sarah
Chris Scheuer says
Hi Sarah, it would be better to follow the recipe on the dry pectin package to ensure success as liquid and dry pectin are not interchangeable.
Pam says
Can bottled lemon juice be used?
Chris Scheuer says
I prefer the taste of fresh, but bottled works fine, Pam.
Anita Triplett says
Love it!! This is the second year I made the jam. Thanks for sharing it!
Anita
Chris Scheuer says
I'm so glad, Anita!
Nancy Oliver says
I am so excited to make freezer jam with fresh raspberries! I was wondering if I should wash the raspberries before smashing them? It will perhaps add too much moisture and the berries might not survive a gentle bath.
Chris Scheuer says
Hi Nancy, I generally do rinse them in a strainer under cold water, then turn them out onto some paper towels or a clean kitchen towel to dry off a bit.
Rees says
My mom had a large raspberry patch that was quite famous in the little town where I grew up. She would have my sisters and I help her pick the berries and make jam every year. We would even sell cases of the fresh berries from a small stand at the end of the long country lane that led to our house. We would use the money we earned to buy new school clothes each fall. After my mom passed away a few years ago, my sisters and I each took starts from her raspberry patch to help keep the tradition, and her memory, alive. I just picked some beautiful berries from one of her everbearing plants. I am very excited to try your freezer jam recipe with them. I would absolutely love to be able to print your darling labels to add to my jars.
Thank you!
Chris Scheuer says
I love that, Rees!💕 Sending the labels now!
Colleen Westra says
I would like to get the label please! Thanks!
Chris Scheuer says
Sure, Colleen!
Lei Kuen says
Hi,
So excited to see this post. Love jams so much and totally envious of some friends who make their own but based on their description of how to make jams, I knew I would not be able to make jams successfully 🙁
But this recipe sounds doable and I'm eager to give it a go ... wish me luck 🙂
Would love to have the free printable labels so that once I make them, I can gift them to my friends in style 🙂
Chris Scheuer says
You will do great, Lei! Sending the labels now!
Loyola Urbina says
I will make this freezer jam recipe now,
Hope to get the best raspberry freezer jam,
Please send me the labels plessr
Chris Scheuer says
Hope you enjoy it, Loyola! Sending the labels now!
Jill says
I'm a newbie to jam making and have made freezer jams but you're right, they can be be a little too loose. I'm anxious to try your method with my next batch! Since I love sharing treats from my kitchen, I'd love your labels to dress up my jam jar gifts!
Chris Scheuer says
I hope it works well for you, Jill. Sending the labels now!
Mark says
Finally found this recipe. My mother used to make freezer jam but I never knew how to make it. Thanks
Chris Scheuer says
I hope you enjoy it, Mark!
Sue Piotrowski says
I am loving ALL the recipes you have posted on your page! It's my new go-to page for everything I love to make.
I adore freezer jams, but I live in Switzerland and they do no sell Certo.
They do carry a dry pectin & sugar mix package of 500 grams.
The amount of pectin contained is not specified on the package.
Do you have any suggestions on how I could make this work?
I have tried to order on Amazon Germany but they do not deliver to Switzerland.
Thank you for your amazing recipes and spiritual thoughts.
Chris Scheuer says
Hi Sue, thanks so much for your kind words! And lucky you, living in Switzerland, one of my favorite countries!
Regarding your question, it's a little trickier when they combine the pectin and the sugar. I would probably just go with the recipe they give on the package for raspberry freezer jam and then use our microwave tip to make sure that the sugar dissolves.
Debbi says
The labels are adorable! May I have them please?
Can't wait to try the jam..
Chris Scheuer says
Thanks, Debbie! We will send them now!
Tami says
I used 1/2 sugar and 1/2 sugar substitute as we are diabetic. Worked like a charm!
I would love your way cute labels please
Chris Scheuer says
Thanks for sharing your results, Tami! We will send the labels now.
Cindy says
I plan to use your freezer jam recipe for my second batch of raspberries. I give most of them as gifts so would love to use your labels. Thanks
Chris Scheuer says
Sure Jan!
Tesha Lancaster says
I world love the printable label!
Chris Scheuer says
Sure, Tesha!
Starr Frei says
I am going to make this tonight! Maybe several batches as I picked 7.5 lbs of fresh raspberries. I too would love some labels!
Chris Scheuer says
Lucky you! We will send the labels, Starr!
Cheryl says
This recipe is so simple, we are on vacation and I just finished making it. Thank you so much and it was so fun to do in our little home on wheels.
Chris Scheuer says
I'm so glad to hear that, Cheryl! Enjoy your vacation!
Angela says
This recipe turned out great. Slightly microwaving the sugar & raspberries made the difference oh and fresh lemon juice. Our northwest raspberries taste great. I'd love the label. Thank you.
Chris Scheuer says
I'm so glad to hear that, Angela! We will send the labels now.
Gloria Hassall says
I am hoping to make this freezer jam ASAP!! Please May I have the printable label file for the raspberry jam?
I have already requested the peach jam file. I can buy Certo liquid pectin over here in the UK, and look forward to enjoying the jams made from your recipes.
Many thanks!!
Gloria
Chris Scheuer says
Sure, Gloria! Enjoy!
Michelle says
I would love to have your Raspberry label. I’m freezing my raspberries as I pick them daily. I just ordered jars and will be using your freezer jam recipe this weekend. Thank you so much!
Chris Scheuer says
Sure, Michelle!
Anna says
I would love the cute labels for freezer jam! Thanks!
Chris Scheuer says
Sure, Anna!
Beth Rutherford says
Please send labels for Overnight Freezer Jam. Thank you!
Chris Scheuer says
Sure, Beth!