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This raspberry freezer jam is a bright, delicious way to add summer flavors to your breakfast or brunch table. It needs just a few simple ingredients like fresh raspberries, lemon juice, and fruit pectin, and you can enjoy the tastiest homemade jam at any time. Not only can you make it today and enjoy on toast a day later, but it can be stored in the freezer for up to a whole year!
If you find you have raspberries left after making the jam, why not try some Homemade Raspberry Lemonade as well? Or you could put the raspberries to use with other berries in a classic Berry Upside Down Cake.
What is freezer jam?
Freezer jam is different from normal jam because the fruit is either uncooked or only simmered a little. This makes it ideal for freezing and also keeps its color longer than normal homemade jam.
It also simply requires clean jars rather than fully sterilized ones that you need for non-freezer jam. That’s because it will be kept in either the fridge or freezer so there’s no opportunity for bacteria to grow.
RASPBERRY FREEZER JAM INGREDIENTS
You will need:
- 1 cup of fresh raspberries, mashed
- 1 ½ cups of granulated sugar
- Juice from 1 lemon (1 tbsp)
- 1 tbsp vanilla extract
- ¾ cup water
- 1 (1.75 ounce) box Sure Jell Fruit Pectin
- 3 half pint jars
SUBSTITUTIONS AND ADDITIONS
LEMON: This recipe uses fresh lemon to get the best flavor but if you only have lemon juice from concentrate on hand, you can use that too.
RASPBERRIES: You can use frozen raspberries but make sure they are ones that don’t come coated in any sugar or sweetener or this will affect the balance of the recipe.
PRO TIP: If you want to make low sugar or no-sugar version of the jam, you will need to get specific pectin for this. Don’t just reduce the sugar as the recipe won’t work.
HOW TO MAKE THIS RASPBERRY FREEZER JAM RECIPE
STEP ONE: Mash the raspberries and measure exactly 1 cup of the fruit – keep it exact!
PRO TIP: If you don’t like seeds in your jam, it is easy to remove them. Once you have mashed the raspberries, put them through a fine metal strainer which will remove the seeds. Make sure you still get 1 cup of raspberries after straining and add more if needed to ensure you have the right ratio.
STEP TWO: Place the raspberries in a mixing bowl and add sugar, stirring until combined.
STEP THREE: Mix in the lemon juice and vanilla and leave to sit for 10 minutes.
STEP FOUR: While the raspberry mix is resting, prepare the pectin. Combine the pectin with water in a small pan and whisk together over a medium-high heat. Bring to the boil, stirring frequently.
STEP FIVE: Once boiling, set the timer for 1 minute and cook, stirring constantly. Don’t cook for more than 1 minute.
STEP SIX: Add the pectin to the raspberry mixture and stir until all the sugar is dissolved.
STEP SEVEN: Add the jam to clean and dry jam jars until it is ½ inch from the top.
STEP EIGHT: Seal the jars tightly and leave at room temperature for 24 hours before either refrigerating or freezing.
It is definitely best to only leave freezer jam at room temperature for 24 hours to allow the pectin to set. After this, you need to pop it in the fridge or freezer, or bacteria could start to grow.
In the fridge
Once the jam reaches room temperature you can store it in the fridge. It will keep in here for up to four weeks. If you put it in the fridge but then decide to freeze it, do it within a day or two.
In the freezer
Alternatively, when it is cooled, place the jars in the freezer. Make sure the jam is completely cooled otherwise the change of temperature that comes from putting it in the freezer could cause the glass to crack. Once there, it will keep for up to 12 months.
What to do if freezer jam doesn’t set?
One of the biggest problems with freezer jam is that is doesn’t set but the best way to avoid this is to be very exact with your ingredients. Don’t add extra sugar or not mix the pectin as shown. If you change the fruit, such as adding strawberry or blackberries, make sure you check the ratio that is recommended for freezer jam.
However, there is the odd time when it just doesn’t set. If this is the case, after 24 hours, it is best to use the jam for something different. Something like an ice cream topping or to mix with yogurt can be a perfect way to use runny jam. Sometimes the brand of pectin may also have ideas on what to do if this happens with their product.
If you love delicious jam, then this easy jam recipe to make your own raspberry freezer jam will be perfect. The raspberry preserves perfectly due to the pectin and the colder temperatures and you can have a jar ready anytime you want for up to a whole year – if it lasts that long!
MORE RECIPES YOU’LL LOVE
- Instant Pot French Toast
- Cherry Breakfast Braid
- Blueberry Coffee Cake
- Cinnamon Roll Casserole
- Lemon Poppy Seed Bread
Raspberry Freezer Jam
- 3 half pint jars
- 1 cup fresh raspberries mashed
- 1 1/2 cups granulated sugar
- juice from one lemon 1 tbsp
- 1 tbsp vanilla extract
- 3/4 cup water
- 1 (1.75) oz box Sure Jell Fruit Pectin
- Mash fresh raspberries and measure out exactly 1 cup of the mashed fruit. Make sure to mash and then measure to ensure that you have enough fruit.
- Place raspberries in a mixing bowl and add in sugar. Stir until well combined.
- Stir in lemon juice and vanilla and let sit for 10 minutes.
- While the raspberries are resting, prepare pectin.
- Combine pectin and water in a small pan and whisk together over medium-high heat. Bring to a boil, while stirring frequently.
- Once boiling, set timer for 1 minute and cook, stirring constantly. Do not cook pectin for more than 1 minute.
- Add pectin to raspberry mixture and stir until all the sugar has been dissolved.
- Once the sugar has been dissolved, you are ready to place into jars. Make sure jars are clean and dry before storing jam.
- Fill jars until jam reaches ½ inch from the top.
- Seal jars tightly with a lid and let sit at room temperature for 24 hours before placing in the freezer or refrigerator.