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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
-
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.
-
Cover bowl with plastic wrap or a plate and let stand at room temperature for 6-8 hours.
-
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.
-
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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Margaret Nickisson says
Intend making your lovely jam shortly. Would love the labels so that I can gift some to my sisters
Lindsay @ The Café Sucre Farine says
Sure, Margaret!
Lynn M Hasler says
Your raspberry jam looks delicious! I'm excited to try it. I would appreciate the labels.
Lindsay @ The Café Sucre Farine says
Thanks, Lynn. We will send the labels!
Christy Morgan says
Can’t wait to make this! Please send label template. Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Christy!
Dianne Matravers says
Want to make this for gifts. Can I get the labels for the raspberry freezer jam. Not sure how to go to that post?
Lindsay @ The Café Sucre Farine says
Sending them your way, Dianne!
Judy H says
Hi Chris. I plan on making this soon and giving some as gifts. I would love your labels, please.
I''ve made your blood orange marmalade and it is delicious!!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Judy!
Gail tobin says
Hi Chris,
I love love love raspberry jam and look forward to making this recipe.
Please send me the beautiful lables for the jam jars
Sincerely thank you,
Gail Tobin
Lindsay @ The Café Sucre Farine says
Sure, Gail!
Tammy says
Love the lovely color that’s retained, and also that you can use fresh or frozen fruit depending on the time of year. I’d love the pdf labels.
Thank you
Lindsay @ The Café Sucre Farine says
Thanks, Tammy! We will send the labels your way.
K says
I have made this and it’s wonderful! Would love to have the pdf for labels for gift giving. Thanks so much!
Lindsay @ The Café Sucre Farine says
Thanks, K! Sending them your way.
Jackie says
I am going to break some frozen raspberries out of the freezer and try this overnight recipe.
I would love to use the cute labels if you would be so kind as to send them to me.
Thank you in advance!
Rosemary klingen says
Hi Chris,
Your recipes are the best. Please send me the labels to the Raspberry Jam .
Thank you.
Rosemary
Lindsay @ The Café Sucre Farine says
Thank you, Rosemary! We will send the labels your way.
Lindsay @ The Café Sucre Farine says
Sending them your way, Jackie!
Patricia Sietsema says
I have 2 batches of raspberry jam resting on my counter, do I need to refrigerate them? I’ll be making jam in the morning. Please send the link for the labels. I have made the blueberry and blood orange marmalade, both were delicious!! Thank you!!
Chris Scheuer says
Hi Patricia, I think you are talking about the overnight method. If so it is fine on the counter. After you make the jam it needs to be stored in the fridge or freezer. We will send the labels your way!
Net says
Please send Raspberry freezer jam label
Thank you
Chris Scheuer says
Sure, Net!
Yvette Schmelzle says
My favorite kind of jam! I can't wait to try this recipe. Please send me the printable labels. Thank you!
Chris Scheuer says
Sure, Yvette!
Maria says
I do love Raspberry jam! Thanks for this recipe; can’t wait to try it!
I would also love the PDF labels. 🙂
Thank you!
Chris Scheuer says
Sure, Maria!
Patricia says
Hi Chris 🙂 thanks so much for this recipe with your special tips for success included! That is what has encouraged me to make this jam and send some to my neighbour for being so kind as to snow blow my driveway these past couple days! I would like to ask for your labels to make it look extra special! thanks you!
Chris Scheuer says
Great idea, Patricia! We will send the labels.
Patricia says
good morning Chris 🙂 I don't know if I'll be fortunate enough to receive an answer to my question, but will try 🙂 I prepared the crushed jam with the sugar last night, this morning it appears to be almost thick enough without the pectin having been added yet,> also a taste from the spatula feels grainy still from the sugar. Is this as it should be still at this stage? any suggestion would be greatly appreciated, as I'm not about to proceed with the j liquid pectin until later today. thank you in advance Chris if you happen to see this and can offer some input. Have a lovely day! We still have cold and snow here in Ontario Canada. True winter!
Chris Scheuer says
If your jam is still a little grainy, I would put it in the microwave for 3 minutes on high then stir very well and see if the sugar is dissolved. If you still have a bit of graininess repeat that. You should be fine then.
Dawn says
Hi there -
Is it really 4 cups of sugar for 2 cups raspberry? I was looking at other recipes and this looks like a lot. This is my first time making jam - so I just want to double check!!
It looks so yummy!!
Thanks.
Chris Scheuer says
Hi Dawn, that is correct. If you prefer a lower sugar jam, there are recipes out there using low sugar and no-sugar pectins. With this recipe you want to use the full measure of sugar to ensure success.
Diane says
I made two batches today and thank you for all the hints to make it perfect! I would love the labels to print! Thank you!
Chris Scheuer says
That's great, Diane! Sending them your way.
Joyce Holway says
I have a beautiful raspberry patch and haven't really made much from it but this looks so easy I just have to try it this year. Please send me the PDF for the labels. They are as special as the recipe and nice labels are hard to find. Thank you.
Chris Scheuer says
Sending them your way, Joyce!
Sharon says
This looks so easy. I'm going to try this today!
Could you send me a template please?
Thank you!
Chris Scheuer says
Sure, Sharon!
Kayla says
Hello,
I just tried this recipe, and it was my first time ever making jam. I loved how easy this was and that is turned out great! I would love to get the label templates! They are adorable.
Also I wanted to see if there is a possibility to do a lower sugar option as well?
Chris Scheuer says
That's great, Kayla! We will send the labels your way. Because jam-making is an exact science, you can't reduce the sugar in this recipe and have it set up properly. It would be best to go with a recipe specifically for low-sugar jam.
Crysti says
I am making this Recipe. Can you send me the PDF for the Labels please.
Chris Scheuer says
Sure, Crysti!
Rhonda says
I’m anxious to try these jams! And I’d love to have the label file … Christmas is coming! Thank you!
Chris Scheuer says
Sure, Rhonda!
Fran Williams says
Can strawberries be substituted for raspberries with this recipe?
Chris Scheuer says
Hi Fran, to ensure success with jams and jellies, it's best to not sub one fruit for another as fruits have different pectin levels and jam recipes have different fruit/sugar proportions, depending on the fruit. However, we do have a wonderful recipe for Strawberry Freezer Jam: https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
Caryn Whatley says
This jam is super easy, very tasty, and beautiful! I will be making this again. Do other fruits, such as marionberries or blackberries, use the same quantities of ingredients?
Chris Scheuer says
Hi Caryn, so happy you enjoyed it!
Regarding your question, it's best to use a recipe designed for a specific fruit as each fruit has different amounts of pectin.
We do have blackberry and blueberry jam recipes.
https://thecafesucrefarine.com/blackberry-freezer-jam/
https://thecafesucrefarine.com/easy-30-minute-blueberry-jam/
Caryn Whatley says
Thank you for the quick response. I will check out those recipes. I would love to have the free printable labels for the raspberry jam, please?
Thanks again.
Chris Scheuer says
Sure, Caryn!
Lorrie says
Thank you for the recipe and instructions. Could I please have the labels to print? Thanks
Chris Scheuer says
Sure, Lorrie!
Pamela says
Would like label template please. Thanks!
Chris Scheuer says
Sure, Pamela!
Bryn Swenson says
Would love the template for the labels thank you!
Chris Scheuer says
Sure, Bryn!