Make easy, no-cook Raspberry Freezer Jam with fresh or frozen berries and pectin. This tested, fool-proof method has bright, delicious flavor and freezes beautifully for year-round enjoyment.
In this article you'll learn:
- What makes raspberry freezer jam different from traditional cooked jam and why a no-cook method preserves bright color and fresh berry flavor.
- How to make freezer jam with fresh or frozen raspberries, plus the exact role lemon juice plays in helping pectin set for a soft, spreadable texture.
- The best type of pectin to use for reliable results, which brands work well, and why this recipe should not be made with reduced sugar.
- How to tell when your sugar is fully dissolved and the jam is ready for jars so you avoid grainy or crystallized freezer jam.
- Storage and freezing guidelines, including how long freezer jam lasts, how to thaw it properly, and what to do if your jam does not set the first time.
- Expert tips for preparing jars so your jam freezes safely.
Generated with AI and experts from the Tara Teaspoon team.
Dad planted raspberries last year! We were so surprised that the harvest was so plentiful the first year, and more to come. If you don't have fresh raspberries like us, find raspberries on sale at a big box store or farmers market!
I'm always looking for simple ways to capture the flavors of summer and this raspberry jam is a family favorite (and honestly the reason Dad planted raspberries!).
Recipes like this jam, Strawberry Sauce and Easy Lemon Curd make it possible to enjoy bright, summer flavor any time of the year.
One of the best ways I know of to preserve the flavor of fresh summer raspberries is this easy recipe for Raspberry Freezer Jam.
What is freezer jam?
Freezer jam is no-cook, quick, and easy. It requires very little hands-on work time and doesn't need a water bath. That means your jam will retain vibrant flavor and color! It's not shelf-stable but can be stored in the freezer for up to 1 year.
Traditional jam, on the other hand, is cooked on the stove and then sealed in a jar in a water bath. This process makes the jam shelf-stable, but it's time consuming. The berries also lose some of their fresh-picked flavor and bright red color.
Why you'll love this recipe
The secret to failproof raspberry freezer jam with pectin is the addition of lemon juice! It helps to activate the gelling properties of the pectin so that the jam sets properly and has balanced sweetness. It really helps to highlight the raspberry flavor as well!
More reasons to love this tried-and-true freezer jam recipe:
- Simple ingredients: In addition to ripe red raspberries, sugar, and pectin, you'll just need some water and lemon juice. That's it!
- Fresh or frozen berries: And, although I love using fresh berries, the amazing thing about this recipe is that it also works with frozen raspberries.
- Versatile: Use the jam at breakfast for toast, oatmeal, yogurt, and more. Or, use it as a dessert topping for ice cream, cheesecakes, and brownies.
- Great for gifting: Homemade jam makes an especially delicious food gift for birthdays and holidays like Christmas. Package it with a cute label and fresh bread!
Jump to:
Ingredients
Let's get started by learning more about the ingredients you'll need. See recipe card for quantities.
- Raspberries: If you're using fresh berries, you'll need approximately 7 cups (30 ounces) to yield 3 cups crushed berries. If using frozen raspberries, simply thaw and crush berries to equal 3 cups in volume.
- Lemon juice: Fresh or bottled juice both work well. The acid in the lemon helps to activate the pectin so the jam sets properly.
- Water
- Pectin: I like to use MCP (modified citrus pectin) because it is more reliable than other types of pectin. It's sold in a bright yellow box. Learn more about pectin below.
- Granulated sugar: To ensure your jam sets well, do not reduce the amount of sugar for this recipe.
More about pectin
Pectin vs. no pectin: Recipes without pectin naturally set more loosely and can turn out thinner or a bit watery. Pectin gives structure and lift to jams, fillings, and sauces, so use it when you want a firmer, gelled finish.
How to choose pectin: Pick a pectin that matches your recipe and that is available online or in your area. Sure-Jell and MCP are reliable options for most home cooking. Regular pectin sets with sugar, while low-sugar formulas are designed for reduced-sugar or no-sugar recipes and give you more flexibility. This recipe is NOT for low-sugar preparations.
More on the types of pectin: This recipe is developed to use powdered pectin only. Powdered pectin mixes into the fruit before cooking or canning and works well for classic jams. Liquid pectin is added at the end of cooking and should only be used with recipes that are specifically designed for its use. Low-sugar pectin lets you control sweetness while still achieving a good set.
How to make easy raspberry freezer jam
You're going to love these simple step-by-step instructions. Follow along for failproof jam! See recipe card for comprehensive directions.
- Step 1: Crush the raspberries until there are no whole berries.
- Step 2: Heat the lemon juice and water. Then add the pectin and stir about 5 minutes to dissolve.
- Step 3: Stir pectin mixture into the crushed berries and mix to combine.
- Step 4: Add about a cup of sugar at a time.
- Step 5: Stir well after each addition until all of the sugar is incorporated.
- Step 6: To fully dissolve the sugar, let mixture sit for 15 to 20 minutes, stirring occasionally.
- Step 7: You should check the jam by rubbing some between your fingers. When it is ready, it should have a thick gel-like texture without any sugar crystals.
- Step 8: Use a funnel to carefully add jam to jars up to ¼ to ½ inch below the rim.
- Step 9: Wipe away drips on the rim with a clean damp cloth, add the lids and rings, and tighten.
- Step 10: The jars need to sit at room temperature for 24 hours to fully set. Label the jars and freeze for up to 1 year.
Hint: I tell you how to use frozen raspberries in the recipe notes!
Tara's top tips
Clean jars are a secret to successful canning. Even if they look spotless, give your jars and rings a wash to remove dust or residue before getting started. It's always best to use brand-new lids so you get a dependable seal (as the rubber ages, it deteriorates and will stop performing well).
I pop my jars and rings right into the dishwasher and let a full, hot cycle do the cleaning and sanitizing for me. It is hands-off, efficient, and gets everything ready to go by the time my recipe is prepped.
How to serve raspberry jam
You'll be tempted to eat your raspberry jam by the spoonful or slather it on a classic peanut butter sandwich, but there are lots of other delicious ways to serve jam. Try it paired with one of these breakfast and dessert favorites:
Equipment
A wide mouth funnel makes adding jam to jars super easy.
Use quality glass canning jars. I love these half-pint Ball jars.
These freezer safe jar labels are great for this recipe.
Storage
Your fresh jam can be stored in the fridge for up to a month or in the freezer for up to a year. Frozen jam should be thawed and kept in the fridge and enjoyed within 3 months.
FAQ
Although there are no-pectin freezer jam recipes, I prefer recipes that use pectin. They have a smoother, more spreadable consistency. No-pectin jams tend to be thin and watery or overcooked.
In order to make freezer jam without sugar, you need to use a no-sugar or low-sugar style of pectin with a recipe that's been formulated for this purpose.
This freezer jam recipe is NOT formulated to be made without sugar, and I don't recommend reducing the sugar because it will compromise the texture of the jam.
The reason freezer jam becomes grainy or gritty is because the sugar didn't fully dissolve and created crystals. Make sure to stir the jam and sugar mixture until you don't feel any sugar crystals between your fingers before adding it to jars.
When freezer jam doesn't set, it's usually because your pectin is old or expired. (You'll want to check the expiration date before making your next batch!)
Before starting over completely, chill the jam for an additional 24 hours to see if the pectin just needs extra time to set. If it is still loose, add the jam back to a bowl and start the process again: dissolve pectin in heated lemon juice and water, then add the pectin mixture to the sugar/berry mixture, fill the jars, and let them sit for 24 hours to fully set.
More fruit condiments
Add fresh and fruity flavor to your favorite dishes with these classic recipes:
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📖 Full Recipe
Raspberry Freezer Jam Recipe
Ingredients
- 7 cups fresh raspberries* (crushed to 3 cups, 30 ounces)
- 2 tablespoons lemon juice (fresh or bottled)
- 6 tablespoons water
- 1 box (2 ounces) MCP Pectin (or Sure Gel Powder)
- 4½ cups (831 g) granulated sugar
Instructions
- In a large bowl, crush berries using a potato masher or pastry blender until there are no whole berry parts.
- Heat lemon juice and water together (in the microwave, or use very warm water from the tap). Combine warm water and lemon juice with pectin and stir to dissolve pectin, about 5 minutes.
- Add pectin mixture to crushed berries and stir to combine. Add sugar in 3 to 4 parts, stirring to combine well each time. Let mixture sit 15 to 20 minutes, stirring occasionally, until sugar is completely dissolved. You will start to feel the mixture gel and thicken. Check that the sugar is dissolved by rubbing some of the jam between your fingers. If you don't feel sugar crystals it is ready.
- Place a wide mouth bottle funnel on top of a jar and carefully add jam to jars up to ¼ to ½ inch below the rim. Clean any drips off the rim with a clean damp cloth. Add lids and rings and tighten.
- Let jam sit at room temperature for 24 hours to set and become jellied. Label jars and freeze jam for up to 1 year. To enjoy, thaw jam in the refrigerator or at room temperature. Store in the fridge up to 3 months.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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