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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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James Heffner says
I have made this raspberry jam, it turned out great. Thank You.
I would like to thank you in advance for sending me the templets for the labels.
Chris Scheuer says
Awesome! Sending them now, James.
Kolbe ONeil says
I just received several pints of raspberries and can’t wait to try your recipe! I love the idea of the waiting period to dissolve all the sugar. Please send the file so I can print your lovely labels.
Thank you so much!
Chris Scheuer says
That's great, Kolbe! We will send the labels your way.
Shona says
Hello, I’ve just tried your raspberry jam recipe and it’s turned out really nice, I picked Saskatoon berries when I picked my raspberries and wondered if your recipe would work with those too ? Or even a combo of raspberries and saskatoons
Thank you .
Chris Scheuer says
Hi Shona, since I don't have Saskatoon berries available, I can't test the recipe with them. My best advice would be to use this raspberry jam recipe and a half and half proportion of raspberries and Saskatoon berries.
Jackie says
I have loads of berries on my raspberry bushes this year and plan to try your recipe. I would love to have the labels too! Thanks for that!
Chris Scheuer says
Sure, Jackie!
Judi Selset says
I started the process of your freezer jam. Adding berries. & sugar, and then followed your advice you gave to another fan, about putting it in the fridge if you couldn’t get it done then. It’s been in the fridge, covered, for two days ( unexpected events occurred) and have brought it out to bring to room temp. Fingers crossed that when I take up where I left off that it will still be delicious in the end!
If you have any extra labels that would be great. Thanks again for this easy recipe. Take care😊
Chris Scheuer says
Haha! I know how that can happen!
I think you should be fine. But if the sugar has crystalized at all, just use the microwave trick again.
We'll get the labels off to you!
Mel says
I'm headed off to the Farmer's Market right now so I can make some Fresh Raspberry Jam. I'd love some of your labels. I've tried your Ridiculously Easy Raspberry Lemon Scones and have 2 batches in my freezer so I don't run out. They are heavenly.
Chris Scheuer says
That's great, Mel! We will send the labels.
Suzanne says
I've got a freezer full of raspberries (& blackberries) frozen 2 years ago (from brambles I no longer have) and they are sadly a bit freezer burnt. I hate to throw out home grown berries, but also don't want to have it fail or taste "off". Do you think I should try and use them anyway, or should I just cut my losses and buy some fresh?
Chris Scheuer says
Hi Suzanne, you definitely could use them for this jam however, the quality of the jam depends on the quality of the berries. I hate to be a naysayer but you would probably be better off counting your losses and getting some fresh berries to ensure great results.
Julie says
Would love some of your labels! Please send me the info on how to print them.
Thanks,
Julie
Chris Scheuer says
Sending it your way, Julie!
Jennifer Keller says
Thanks for sharing the sugar dissolving tip. I have struggled with getting my raspberry freezer jam to set in the past. I love your labels. Could I please be sent the file? Thanks.
Chris Scheuer says
So glad it's helpful! Sending the labels, Jennifer.
Julia says
Thank you so much. I am making this right now! Please send your labels.
Chris Scheuer says
Sure, Julia!
Tammy Graybeal says
Hello, thank you for recipe! Please send me your cute labels for Raspberry Jam;) Thank you!
Chris Scheuer says
Sure, Tammy!
Rebecca Chelson says
I have made your strawberry and peach jam and have loved them so gave the raspberry a try. I would love the labels and while your at it - send the blackberry ones, too. As soon as the blackberries are ripe enough to harvest they will be turned into jam. Thank you.
Chris Scheuer says
That's great, Rebecca! We will send the labels.
Brenda MacDonald says
Would love to have your labels. Thank you for the tips about dissolving the sugar!
Chris Scheuer says
Sure, Brenda! Enjoy!
Deed Eliason says
Can't wait to try this recipe! Overflowing with PNW yummy raspberries right now. Happy to spend my time picking instead of cooking . please send labels.
Chris Scheuer says
Sure, Deed! Enjoy!
Pat says
I received my liquid Certo pectin from Walmart and I'm ready to try this recipe. Please send me your cute labels. Thank you! I made your easy seeded focaccia and it was a big hit! Thank you!
Chris Scheuer says
That's great, Pat! We will send the labels your way!
Kaylyn says
I made this jam and the strawberry jam last year and loved them so much this year I did a double batch. I made two separate bowls to make sure everything mixed properly. Finished the first batch but ran out of jars 😬. I have the other batch sitting with sugar and no pectin/lemon juice. Do you think I can leave it for a second night before mixing and canning? It’s 10pm here now.
Chris Scheuer says
Hi Kaylyn, it should be fine but you could always pop it in the fridge and then bring it back to room temperature before finishing.
Diane says
Would love to have the labels. Love so many of your recipes. Many thanks.
Chris Scheuer says
Thank you, Diane! We will send the labels 🙂
Leslie says
Took my boys raspberry picking yesterday and now make your freezer jam. When I leave this overnight for the sugar to dissolve, should I let sit in the fridge or on the counter? Thank you!
Chris Scheuer says
No need to refrigerate overnight, Leslie! Actually, the sugar will dissolve better if it's not cold!
Alecia says
I'm going to try your recipe later this week. Is there a way to lower the sugar? Thanks! We are excited to try this!
Chris Scheuer says
Hi Alecia, if you have sugar concerns, it would be better to use a recipe that calls for low sugar or no sugar pectin. You need to be precise with the measurements for this jam to ensure success.
JULIE A PARKS says
I am starting my jam right now...I do not have the certo pectin....just ball powder pectin...regular and lo sugar...
I would also love your labels....
Julie Parks
Chris Scheuer says
Hi Julie, the liquid and powdered pectin are not interchangeable. It's best to use the recipe for powder pectin and the recipe specifically for low sugar pectin if that's what you use. We are happy to send the labels.
Elizabeth Koryciak says
I’m making this tomorrow. I’m excited to try it. I would love some labels too! Thanks
Chris Scheuer says
Sure, Elizabeth!
Laurie says
I am excited to try this recipe! 😍 And, I love the labels, please send me some, it is appreciated!
Chris Scheuer says
Sure, Laurie!
Beth Thompson says
Totally awesome! I've often had to deal with the graininess of the sugar. Love, love your tips and am so excited to try the overnight suggestion. Many thanx
Chris Scheuer says
Let us know how it goes, Beth!
Linda says
Nothing says summer better than Raspberry jam. Thanks.
May I have the labels please?
Chris Scheuer says
Sure, Linda!
Randy says
Thank you for the great recipe. Please send labels. Thank you.
Chris Scheuer says
Sure, Randy!