October 3, 2023Review Recipe
Table of Contents
This homemade raspberry freezer jam is a bright, delicious way to add summer flavors to your breakfast or brunch table. Just a few simple ingredients, including fresh raspberries, lemon juice, and sugar, and you can enjoy the tastiest homemade jam year-round.
Raspberry Freezer Jam Ingredients
This raspberry freezer jam is a burst of fresh raspberry flavor, balanced with just the right amount of sweetness from granulated sugar and a touch of tartness from lemon juice.
This jam captures the essence of ripe raspberries and is perfect for adding fruity goodness to your favorite dishes.
- 1 cup of fresh raspberries, mashed
- 1½ cups of granulated sugar
- Juice from 1 lemon (1 tablespoon)
- 1 tablespoon of vanilla extract
- 1 (1.75-ounce) box of Sure-Jell Fruit Pectin
- ¾ cup of water
- 3 half-pint jars
If you want to make a low sugar or no-sugar version of this freezer raspberry jam, you will need to get specific pectin for this. Don’t just reduce the sugar as the recipe won’t work.
Substitutions And Additions
LEMON: This easy 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.
How To Make This Raspberry Freezer Jam Recipe
Let’s walk through the easy steps to making this fresh, fruity jam.
STEP ONE: Mash the raspberries and measure exactly 1 cup of the fruit – keep it exact!
OUR RECIPE DEVELOPER SAYS
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 mixture is resting, prepare the pectin. Combine the pectin with water in a small saucepan and whisk together over medium-high heat. Bring to a boil, stirring frequently.
STEP FIVE: Once boiling, set the timer for one minute and cook, stirring constantly. Don’t cook for more than one minute.
STEP SIX: Add the pectin to the raspberry jam mixture and stir until all the sugar is dissolved.
STEP SEVEN: Add the jam to clean and dry jam jars until there is ½ inch of space at the top of each jar.
STEP EIGHT: Seal the jars tightly and leave them at room temperature for 24 hours before either refrigerating or freezing.
Be sure to let the jam cool completely before chilling.
How To Serve
Serve this no-fail, super easy raspberry freezer jam any time of the day. Spread it on your morning toast and English muffins, or add it to a piece of crusty bread with cream cheese.
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.
We’ve got a few handy tips for storing this delightful jam so that you can enjoy it later.
AT ROOM TEMPERATURE: It is definitely best to only leave homemade 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 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 batch of freezer 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.
If you love delicious homemade jam, then this easy raspberry freezer jam recipe 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!
Frequently Asked Questions
Freezer jam is different from traditional jam because the fruit is either uncooked or only simmered a little and doesn’t require the jars to be fully sterilized before filling.
Your glass jars can be stored in the freezer. Just make sure that you don’t expose them to extreme temperature changes. For example, make sure that you don’t take your frozen jar and put it in hot water. This will cause your glass jar to crack. This is also one reason why you want your freshly made jam to sit at room temperature for 24 hours and not put your hot jam in the freezer right away.
You can use frozen berries instead of fresh berries to make this easy raspberry jam recipe as long as you make sure that they have not been coated with sugar or sweetener. Use an equal amount of frozen fruit for fresh fruit.
As long as the jam is kept in the refrigerator or freezer, you do not need to process it in a hot water bath or with any special canning equipment.
You can usually find pectin in the baking aisle at most grocery stores.
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Raspberry Freezer Jam
- 1 cup fresh raspberries, mashed
- 1½ cups granulated sugar
- 1 tablespoon lemon juice (1 lemon)
- 1 tablespoon vanilla extract
- 1.75 ounces Sure-Jell Fruit Pectin
- ¾ cup water
- 3 half-pint jars
- Mash fresh raspberries and measure out exactly 1 cup of the mashed fruit.
- Place raspberries in a mixing bowl and add the sugar. Stir until well combined.
- Stir in lemon juice and vanilla and let sit for 10 minutes.
- While the raspberry mixture is 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.
- If you want to make a low sugar or no-sugar version of this freezer raspberry jam, you will need to get specific pectin for this. Don’t just reduce the sugar as the recipe won’t work.
- 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.
- Be sure to let the jam cool completely before chilling.