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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.)
-
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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Stacy Crossman says
I would love a set of labels for Raspberry jam! My mom always made freezer jam, she passed away this spring. So I am going to venture out and do this on my own this year.
Chris Scheuer says
I hope you enjoy it, Stacy 💕 We will send the labels your way.
Diane Johnson says
Please send the raspberry jam and peach jam labels! I can’t wait to try recipe.
Chris Scheuer says
Sure, Diane! Enjoy!
Linda says
Please send the labels for the raspberry jam. Thanks
Chris Scheuer says
Sure, Linda!
Jackie says
I'm about to try this Raspberry Jam today!
My first question is, can I remove some of the seeds, or will it ruin the effect of the recipe?
My second question is can you send me the labels for the Raspberry Jam as well?
Thank you very much for the time.
Jackie
Chris Scheuer says
Hi Jackie, you can definitely remove some of the seeds but you will need more berries to start with. You still want to use 2 cups of crushed berries for the jam.
Kay Koll says
Please send me the labels for Raspberry Freezer Jam
Kay Koll says
Please send me the labels for your Raspberry Freezer Jam
Chris Scheuer says
Sure, Kay!
Di says
Labels, please! You have the best recipes and love the extra little details that you include. Thank you!
Chris Scheuer says
Sure, Di!
Pam says
Really good - may I have labels please?
Chris Scheuer says
Thanks, Pam! Sending them now 🙂
Sue L. says
Dear Chris,
Please send the labels for your Overnight Raspberry Freezer Jam.
Thanks!
Chris Scheuer says
Sure, Sue!
Sue says
Wonderful recipe for freezer jam. I would love to receive labels for the jam. Thank you
Chris Scheuer says
Thanks, Sue! Sending the labels your way.
DoLee Spurgeon says
I have been making freezer jam for years and have had trouble with it setting, so I am anxious to try your suggestions. My recipe calls for powdered fruit pectin & no lemon juice so I will also try the liquid with the lemon juice. Raspberry is my favorite, but I also love strawberry, blackberry and rhubarb. I live alone, so don't eat much jam, but love giving it as hostess gifts instead of wine, and the hostess appreciates it as well. I would love to get your labels. I'm new to your site and very excited to see your emails in my box. Thank you so much.
DoLee Spurgeon
Chris Scheuer says
Let us know how it turns out, DoLee! Happy to send the labels your way.
Rees says
Just finished making my first batch of raspberry freezer jam using your recipe. I'm a little worried because the finished product looks pink, not red. Is that because the ratio of sugar to prepared berries is 2 to 1? I was hoping for a color that more closely resembles the color in the pic attached to the recipe.
Chris Scheuer says
Hi Rees, if the color is pink, you may not have dissolved the sugar well enough, it should be a nice deep red. Did you take a taste to see if there were still sugar crystals? I'm hoping for good results for you, let me know how it turns out after sitting.
Rees says
Oh, boy. My bad. It it 100% my fault that my jam is runny. Just as you suspected, I did not dissolve the sugar crystals completely before adding the liquid pectin and lemon juice. I should have paid much closer attention to the instructions. The jam tastes delicious and I will save it to use as a yummy syrup for pancakes and waffles. I will make another batch with the remaining raspberries I have and I will thoroughly dissolve the sugar before adding the pectin and lemon juice. I am confident that it will turn out this time. 🙂 Thanks for your feedback. You are wonderful!
Chris Scheuer says
Thanks, Rees! 💕 Let us know how the second batch goes!
Geraldine says
Making your recipe today, love your labels too, will share your recipe as it was shared with me!
Chris Scheuer says
I love that, Geraldine! We will send the labels your way.
Pamela says
I have been following your recipe for the last five years! Somehow I missed the part about the labels. I love your recipe it works every time! I am a grandmother, my grands me Grammy so one of them named my jam Grammy Pammy‘s raspberry jammy! I’ll give you five stars.⭐️⭐️⭐️⭐️⭐️ I always had trouble with my freezer jam until I found your recipe
Chris Scheuer says
I love that, Pamela! Thanks for letting us know!
Bonnie McGee says
I loved your article & recipes. I’ve been doing strawberry freezer jam for 30 years. I cry when I use my last jar! Can hardly wait till strawberry season is upon us.
I’m very excited to try your raspberry freezer jam recipe.
I would love to have your labels.
Chris Scheuer says
Thanks, Bonnie! We will send the labels your way.
Barbara says
How many and what size jars do I need?
Thanks, Barbara
Chris Scheuer says
Hi Barbara, I use 7 jars, 5 ounces each.
Booge says
Great for Valentines day gifts!!
May I have the labels please!!!!!
Chris Scheuer says
Sure, Booge!
Jackie says
Please send me the labels for the raspberry freezer jam. It looks delicious.
Chris Scheuer says
Sure, Jackie!
Kaye Gross says
This looks like just the recipe I have been looking for! And to offer the darling label is the cherry on top! Thank you for all your hard work and generosity.
Kaye
Chris Scheuer says
Sending the labels your way, Kaye!
Jane says
Another fantastic recipe! Love love love it. I am so inspired by your recipes. Thank you.
Please send me the pdf label. Thanks!
Chris Scheuer says
Thanks, Jane! I'm so happy to hear you are enjoying the recipes. We will get the labels to you.
Debbie Ellis says
Another great recipe. Can I have the label for this as well?
Chris Scheuer says
Of course, Debbie!
Jo-Anne Berube says
Hello
Thank you for the recipe. I LOVE freezer jam. Please send the labels.
Chris Scheuer says
Sure, Jo-Anne!
Jan says
This jam sounds wonderful! Dear hubby doesn't like seeds. Is there a fairly easy way to remove the seeds from the raspberry jam?
Thanks! Oh, and please email the labels. I love them!
Chris Scheuer says
Hi Jan, we're happy to send the labels. Regarding your question, you can strain the seeds but you'll need more raspberries to start out with to get the right amount of juice.
Streeter Patricia says
please send labels Thx
Chris Scheuer says
Hi Patricia, the labels should be in your email.
Streeter Patricia says
Thanks so much Please email labels.
Chris Scheuer says
Sure, Patricia!
Kristen says
Can I use Pomona’s universal pectin instead are they similar?
Chris Scheuer says
Hi Kristen, I have not personally worked with Pomona's pectin so I can't say without doing a lot of testing to ensure success. I do know the proportions are quite different.
Heike says
This recipe sounds absolutely lovely. May I ask you two questions please?
Do you use regular sugar or special sugar for preserving jam? (If you use normal sugar, couldn’t the crystals not prevented by using i
powdered (icing) sugar? Have no idea, just a question…
Question number 2: is it just working with raspberry or can I also used mixed berries? I have a bag of them in the freezer…
And I would love to receive the printable labels. Thank you
Chris Scheuer says
Hello Heike, those are both great questions. Yes, this recipe uses regular sugar. We don't have jam sugar here in the States but I know that is an option in other countries. The problem is that "jam sugar" already has pectin in it, so this recipe won't work.
Powdered sugar would yield something similar to icing so you don't want to use that. The techniques in this recipe will prevent problems with crystals.
Regarding question number 2, it's best to stick with raspberries. A mixed berry jam could call for a different proportion of fruit to sugar as different berries have more or less pectin.
We'll be happy to send the labels - ENJOY!