Gather Your ingredients

Let’s get started! Here’s what you need to make our low sugar raspberry freezer jam…(don’t worry, it still has all the sweet, fresh fruit flavor you’re looking for!)

• Fresh Or Frozen Raspberries. You can use either fresh raspberries OR frozen raspberries to make raspberry freezer jam, which means it’s easy to make a batch all year long. The big thing to keep in mind is that your jam will only taste as good as your berries, so do a little taste check to make sure the ones you bought taste great before making jam.
• Sugar. It’s going to seem like a lot of sugar for a low sugar raspberry jam recipe, but TRUST ME. The sugar is there for flavor, yes, but more importantly, it’s essential to the consistency. You cannot reduce the sugar in this recipe or it will not set up properly. (To put it in perspective, traditional raspberry freezer jam uses 5-6 cups of sugar compared to our 3 1/2 cups in this reduced sugar raspberry jam recipe.)
• Low-Sugar Pectin. I always use Sure Jell Low Sugar or No Sugar Recipe Pectin (currently sold in the PINK BOX). Make sure the pectin you’re buying is for low sugar or no sugar recipes or it won’t work properly with this recipe.
• Water. Lastly is some water. You’ll only need 1 cup of water for this jam recipe, to help dissolve the sugar and pectin.
• Jars & Lids! Then, you just need something to put it in. You can use plastic jars or glass jars, so long as they’re freezer-safe. We like 4 oz. jars and 8 oz. jars, as they’re about the amount of jam we can get through in a week. If you’ve got a larger family or want to make some as a gift, feel free to use larger or smaller jars!

Freezer Jam Tips & Tricks To Know Before You Start

Homemade freezer jam isn’t difficult but it IS precise. If this is your first time making freezer jam, be sure to read through all the instructions first so you’re ready to dive in and move quickly once you get started. Here are the most important things to keep in mind when making raspberry freezer jam:

1. MEASURE CAREFULLY! Again, no reducing or playing with the amounts of ingredients. Use exactly the amounts of mashed fruit, sugar, pectin, and water in the recipe.
2. USE THE RIGHT PECTIN. You want low sugar pectin for this recipe. We like the pink box Sure Jell pectin. (The yellow box will not work here!)
3. USE CLEAN JARS. Since we’re not canning, you don’t need to be quite as fussy about all the sterilization processes, but you DO need to use squeaky clean jars and lids. Feel free to use glass or plastic jars, just get them as clean and dry as possible before using.
4. HAVE EVERYTHING MEASURED & PREPPED. Once you get started, things move rather quickly, so it’ll work smoothly and easily if you have everything ready to go. Measure all the ingredients and have your jars and lids close by so you can easily add ingredients and transfer the jam to jars as quickly as possible.
5. WATCH THE CLOCK. Now is NOT the time to multitask! The pectin, sugar, and water boil for ONE minute, and you stir the raspberries into the pectin mixture for ONE minute. After that, you need to get the jam into jars as quickly as you can, so keep an eye on your pot and an eye on a watch or timer.
6. LET IT REST. You’ll need to let the jam set at room temperature for 24 hours before transferring it to the freezer. (This is safe, as long as you’ve used clean jars!)

How To Make Raspberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Clean & Dry Your Jars. Before you start, make sure your jars and lids are very clean and completely dry. Set them close to your work station so you can easily fill them when the jam is done.
2. Prep Your Station. Gather a ladle or spoon and a funnel, if using, to help you pour the finished jam into jars. Set them next to the clean jars, along with a damp washcloth to help you clean up any messes.
3. Mash & Measure The Raspberries. Next, use a potato masher (best) or fork to crush berries in a large bowl. I find raspberry freezer jam sets up best when I don’t have any large clumps or chunks, so you want the mixture fairly uniform. Measure the mashed raspberries to make sure you have EXACTLY 4 cups. (No more, no less.)
4. Measure Remaining Ingredients. Then, measure exactly 3 1/2 cups sugar, set aside one box of pectin for low-sugar and no-sugar recipes, and exactly 1 cup of water.
5. Boil Sugar & Pectin Mixture. In a large saucepan, combine sugar, pectin, and water. Whisk constantly over medium-high heat to bring to a boil. Boil exactly 1 minute once the mixture is truly boiling (bubbles all across the surface, not just some here or there).
6. Remove From Heat & Stir In Fruit. After 1 minute of boiling, remove the pan from the heat and immediately add the mashed raspberry mixture. Whisk or stir for 1 minute to combine completely. 
7. Pour Into Jars & Cover. As quickly as you can, spoon or pour the jam into your clean jars, leaving 1/2-1 inch of space at the top of each jar to allow for expansion in the freezer. Wipe up any spills around the rim or sides, then cover tightly with a lid. Repeat until all the jam is in jars. 
8. Let Jam Rest 24 Hours At Room Temperature. Allow the jars to sit at room temperature for 24 hours to set up. After 24 hours, you’ll be able to tell if your jam set properly. It shouldn’t slosh if you tilt the jar side to side. Instead, it should move slowly when tilted or not at all.
9. Freeze Jam. Transfer the jars to the freezer and freeze up to 1 year. Thaw jars in the refrigerator when you’re ready to use. Open jam should be stored in the refrigerator up to 3 weeks.

ENJOY IT! Try this homemade freezer raspberry jam on toast, biscuits, waffles, pancakes, sandwiches, yogurt, oatmeal, English muffins, trifle, cake, desserts, and more!

FAQ For The Best Raspberry Freezer Jam

How Long Does Freezer Jam Last? Raspberry freezer jam will stay fresh in the fridge up to 3 weeks, or in the freezer up to 1 year.

Can I Use Something Besides Pectin? Not for this recipe. You must use pectin for low sugar, less sugar, or no sugar recipes–no substitutes! I recommend Sure Jell pink box pectin. Similarly, you can’t reduce the amount of sugar or use other sweetener here without impacting the recipe.

What Kind Of Jars Work For Freezer Jam? You can literally use any size or shape jar! It just needs to be freezer safe. Half pint jars (8 oz.) or 4 oz. jars work best for us. We love these glass jars or these plastic jars, but we’ve used all different sizes, shapes, and brands over the years. Make sure to save 1/2-1 inch of room at the tops of each jar to allow for expansion in the freezer.

Do You Store Freezer Jam At Room Temperature? Freezer jam is NOT shelf stable. After the initial 24 hours at room temperature to set, freezer jam must be frozen or refrigerated to stay food safe.

Can You Make Freezer Jam With Frozen Fruit? Yes! Frozen fruit is picked at its peak and flash frozen, which helps them retain their fresh flavor and their nutrients. Keep in mind that you’ll need to thaw the fruit before making freezer jam, and that jam made with thawed berries will be slightly softer set than jam made with fresh berries. 

Why Didn’t My Freezer Jam Set Up? The two most common reasons are that you either didn’t measure carefully (the fruit, sugar, water, and pectin must all be exact) or didn’t boil the pectin mixture long enough. You can still use un-set freezer jam as more of a fruit sauce on oatmeal, ice cream. cheesecake, etc., or most packages of pectin have troubleshooting directions in their instructions. (Sure Jell has you boil additional pectin, water, and sugar, to mix in)

More Yummy Jams & Spreads To Try

Easy Peach Freezer Jam

Whipped Cinnamon Honey Butter

Easy Strawberry Freezer Jam

Easy Homemade Lemon Curd

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Raspberry Freezer Jam (Low Sugar Recipe!)

This raspberry freezer jam recipe is easier than you think. Made with just 4 ingredients and no canning required!

Course Condiment

Cuisine Amercan

Diet Gluten Free

Keyword how to make raspberry freezer jam, low sugar raspberry freezer jam recipe, raspberry freezer jam recipe, reduced sugar raspberry freezer jam recipe

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups jam

Calories 32kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 cups mashed raspberries from about 8 cups/26 oz. fresh raspberries or frozen raspberries*
• 3 ½ cups granulated sugar (700 grams)
• 1 (1.75 oz.) package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
• 1 cup water

Instructions

• Clean & Dry Your Jars. Before you start, make sure your jars and lids are very clean and completely dry. Set them close to your work station so you can easily fill them when the jam is done.
• Prep Your Station. Gather a ladle or spoon and a funnel, if using, to help you pour the finished jam into jars. Set them next to the clean jars, along with a damp washcloth to help you clean up any messes.
• Mash & Measure The Raspberries. Next, use a potato masher (best) or fork to mash the raspberries in a large bowl. I find raspberry freezer jam sets up best when I don’t have any large clumps or chunks, so you want the mixture fairly uniform. Measure the mashed fruit to make sure you have EXACTLY 4 cups. (No more, no less.)
• Measure Remaining Ingredients. Then, measure exactly 3 1/2 cups sugar, set aside one box of pectin for low-sugar and no-sugar recipes, and exactly 1 cup of water.
• Boil Sugar & Pectin Mixture. In a large saucepan, combine sugar, pectin, and water. Whisk constantly over medium-high heat to bring to a boil. Boil exactly 1 minute once the mixture is truly boiling (bubbles all across the surface, not just some here or there).
• Remove From Heat & Stir In Fruit. After 1 minute of boiling, remove the pan from the heat and immediately add the mashed raspberries. Whisk or stir for 1 minute to combine completely.
• Pour Into Jars & Cover. As quickly as you can, spoon or pour the jam into your clean jars, leaving 1/2-1 inch of room at the top of each jar to allow for expansion in the freezer. Wipe up any spills around the rim or sides, then cover tightly with a lid. Repeat until all the jam is in jars.
• Let Jam Rest 24 Hours At Room Temperature. Allow the jars to sit at room temperature for 24 hours to set up. After 24 hours, you’ll be able to tell if your jam set properly. It shouldn’t slosh if you tilt the jar side to side. Instead, it should move slowly when tilted or not at all.
• Freeze Jam. Transfer the jars to the freezer and freeze up to 1 year. Thaw jars in the refrigerator when you’re ready to use. Open jam should be stored in the refrigerator up to 3 weeks.

Video

Notes

• *Feel free to use thawed frozen raspberries to make freezer jam! I do it all the time.
• **Make sure you’re using pectin for less sugar or no-sugar recipes. Traditional pectin (yellow box, for Sure Jell) will not work in this recipe, as the ingredients in this recipe are formulated for less sugar.

Nutrition

Serving: 1Tablespoon jam | Calories: 32kcal | Carbohydrates: 8.2g | Protein: 0.1g | Sodium: 5.3mg | Potassium: 11.7mg | Fiber: 0.5g | Sugar: 7.6g | Vitamin C: 2mg | Calcium: 2mg

This recipe was originally shared in August 2022. Updated with additional recipe notes, step-by-step photos, and new video and republished April 2026. Here are a few of our original photos:

How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

How To Make Gluten-Free Mini Cheesecakes, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend. 

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
2. Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
3. Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
4. Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

5. Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
6. Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
7. Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles. 

8. Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
9. Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
10. Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

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Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours 45 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 12 Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• 12 Parchment Paper Muffin Liners

Ingredients

For The Gluten-Free Graham Cracker Crust

• 1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
• 2 Tablespoons Melted Butter (28 grams)
• 2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

• 16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
• ½ cup Granulated Sugar (100 grams)
• ⅓ cup Sour Cream – ROOM TEMPERATURE
• 1 ½ teaspoons Vanilla Extract
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Cornstarch
• 2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

• Strawberries or Strawberry Topping
• Fresh Raspberries + Raspberry Sauce
• Cherry Pie Filling
• Chocolate Syrup + Crushed Gluten-Free Oreos
• Lemon Curd + Lemon Slices or Whipped Cream
• Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
• Caramel Sauce + Flaky Sea Salt
• Cinnamon Apples
• Toasted Pecans + Caramel Sauce
• Mixed Berries + Whipped Cream

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
• Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
• Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
• Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
• Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
• Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
• Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
• Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
• Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
• Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best! 
• Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
• Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
• Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

Serving: 1Mini Cheesecake (Toppings Not Included) | Calories: 268kcal | Carbohydrates: 19.8g | Protein: 4.1g | Fat: 19.4g | Saturated Fat: 10.9g | Cholesterol: 78mg | Sodium: 168.1mg | Potassium: 71.2mg | Fiber: 0.8g | Sugar: 14.2g | Vitamin C: 0.3mg | Calcium: 58.4mg

Start With Simple Ingredients

So what do you need for this easy recipe? Let’s take a look at our ingredients list:

• Fresh Lemon Zest. Fresh lemons only! You’ll need TWO lemons’ worth of lemon zest for lemon brownies. The most concentrated lemon flavor is in the natural oils in the zest, so it packs a sunny punch into every bite.
• Sugar. Next up is granulated sugar (cane sugar). We love rubbing the lemon zest into the sugar to infuse it with the lemon flavor. Such a great trick for lemon recipes!
• Softened Butter. Then, you’ll need some butter to cream with the sugar. I love the texture it adds to these fudgy lemon brownies! (You can use salted butter or unsalted butter.)
• Eggs. Simple! They bind and add fudginess to the texture. So good!
• Lemon Juice. For another splash of bright lemon flavor. Be sure to use FRESH lemon juice here (rather than bottled, which can taste bitter and overly acidic). I love the tang of fresh lemon juice.
• Vanilla & Almond Extract. Just like in our Lemon Poppy Seed Muffins, we’re adding a mix of vanilla extract and a little bit of almond extract. It might sound strange, but it really amplifies the lemon flavor! If you prefer, you can add 1-2 drops of lemon oil or lemon extract instead of the almond extract, but I really love it here. 
• Gluten-Free Flour. To keep things simple, I like using a gluten-free measure for measure flour. This one from King Arthur is our go-to. If you use a different 1:1 blend, be sure that it contains xanthan gum and know that your results may vary slightly.
• Cornstarch. Adding a little cornstarch to the mix keeps your lemon brownies from tasting floury or getting too dense. (You can use arrowroot if you prefer to avoid corn!)
• Salt. To balance the flavor. Simple, but essential!
• Our Easy Lemon Glaze. This simple sweet glaze is a mixture of powdered sugar, lemon juice, and a little butter. It’s the final flourish on our easy lemon brownie recipe. Such a lovely touch! 

How To Make Gluten-Free Lemon Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
2. Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
3. Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
4. Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
5. Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy or curdled at this point. Don’t stress!
6. Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! In a separate bowl, combine the flour, cornstarch, and salt. Add dry ingredients to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).

7. Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
8. Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
9. Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!
10. Store leftovers in an airtight container 1-2 days at room temperature 2-3 days in the refrigerator, or freeze up to 2 months. 

FAQ + Tips For The Best Lemon Brownies

How To Cut Lemon Brownies Neatly. No one wants to mess up a delicious dessert with messy cuts! I find brownies cut with clean, crisp lines after they’ve been chilled. Chill the brownies, then use a sharp knife to make clean cuts. (You can even run the knife under hot water, wipe it dry, and then cut the brownies for an even smoother cut!)

How To Store Lemon Brownies. Gluten-free lemon brownies keep best in the refrigerator. I store leftovers covered in the fridge for up to 3-4 days, or you can freeze them about 1 month.

Can I Make These Dairy-Free? I haven’t tested these dairy-free yet, but in my experience, most brownie recipes work well using dairy-free butter as a substitute.

Can I Use Meyer Lemons Instead? Absolutely! We made one of our test batches with Meyer lemons (a sort of hybrid of oranges & lemons) and they were scrumptious. So good!

Could I Make These With Orange or Lime? That sounds delicious! I haven’t tried it myself, but I think both versions would work, since we’re not worrying about leavening (and have fewer chemical reactions to worry about). If you give it a try with orange or lime, I’d LOVE to know how it goes!

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

• Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
• Sugar. Next up is some granulated sugar. A must for making sugar cookies!
• Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
• Eggs. Some room temperature eggs blend in beautifully.
• Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
• Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
• Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
• Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
• Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

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Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 28 -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
• 1 ½ cups granulated sugar (300 grams)
• 1 Tablespoon lemon zest (about 1 lemon)
• 2 eggs (ideally room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon extract optional
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

• 12 oz. cream cheese, softened slightly (340 grams)
• ½ cup butter, softened slightly (113 grams/1 stick)
• 1 ¼ cups powdered sugar (150 grams)
• 1 teaspoon vanilla extract
• pinch salt (about 1/8 tsp.)

To Decorate: 

• Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy. 
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine. 
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy. 
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time. 
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
• Store decorated cookies covered in the refrigerator up to 3 days. 

Video

Notes

• *GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. 
• **PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos. 

Gather Your Ingredients

So, how do we pack all that just-picked strawberry flavor into this easy freezer jam recipe? Let’s take a look at our ingredients list:

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.

How To Make, Strawberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
2. Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
3. Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We’re just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
4. Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
5. Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly! 
6. Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
7. Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
8. Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

FAQ + Tricks For The Best Strawberry Freezer Jam

Can I Use Less Sugar? Not for this recipe. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this! 

What Kind of Jars Work Best? I recommend wide-mouth jars since they’re easier to fill, but you can use glass or clean plastic freezer jars here. Do make sure your jars are freezer safe, and remember to leave half an inch of space at the top to allow the jam to expand during freezing!

Can I Can This Jam? This is a freezer jam recipe, so it’s not meant for hot water bath canning or pressure canning.

More Yummy Jams & Spreads To Try

Easy Peach Freezer Jam

Low Sugar Raspberry Freezer Jam

Easy Homemade Lemon Curd

Whipped Cinnamon Honey Butter

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Easy Strawberry Freezer Jam (Low sugar Recipe!)

Our low-sugar strawberry freezer jam is the EASIEST jam recipe around! It's made with just 4 ingredients, perfectly sweet & keeps for a YEAR in the freezer. (No canning or special skills required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Freezer Jam

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 cups jam

Calories 18kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• VERY Clean Freezer-Safe Jars or Containers & Lids (Freezer-Safe Glass or Plastic)
• Funnel

Ingredients

• 4 cups Mashed Strawberries (about 7-8 cups diced fresh strawberries)*
• 1 (1.75 oz) box Sure-Jell Low Sugar Pectin*
• 3 cups Granulated Sugar* (360 grams)
• 1 cup Water

Instructions

• Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
• Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We're just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
• Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
• Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
• Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
• Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
• Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Video

Notes

• Strawberries. I recommend fresh strawberries for best results, but we’ve made this jam countless times with thawed frozen strawberries. The texture of the jam is *slightly* softer with frozen berries, but frozen berries are also picked at their peak, so you’ll still get great flavor! (A great option in winter!)
• Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (PINK box not yellow box).
• Sugar. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this! 
• Pay Attention To Timing. This recipe is SUPER simple, but the timing does matter. Make sure to boil the pectin mixture for 1 full minute at a rolling boil, stir the strawberries into the pectin mixture for a full minute, pour jam into jars quickly, let them set 24 hours, then freeze as directed. 

Nutrition

Serving: 1Tablespoon | Calories: 18kcal | Carbohydrates: 4.5g | Protein: 0.1g | Sodium: 5.2mg | Potassium: 14.9mg | Fiber: 0.2g | Sugar: 4.2g | Vitamin C: 5.7mg | Calcium: 1.6mg

Gather Your Ingredients

Our lemon tart is a slightly easier take on a classic tarte au citron. We just simplified it so it’s more accessible! So, what do you need to get started? Let’s take a look at our ingredients list:

You’ll Also Need a Tart Pan!

Lastly, you’ll need a 9-inch tart pan with a removable bottom. We love this one. It’s easy to clean, easy to work with, and bakes evenly!

SHOP OUR PAN

How To Make a Gluten-Free Lemon Tart, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
2. Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you’re good to go!
3. Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.

4. Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don’t want any unmixed egg!)
5. Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
6. Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
7. Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
8. Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Lemon Tart

Make-Ahead Tips. If you’re making this lemon tart ahead of time, it will keep well in the fridge overnight. You can also freeze the tart up to 2 months, though it will be slightly softer after thawing.

How To Get A Tart Out Of The Pan. Since we’re working with a tart tin that has a removable bottom, you can literally set it the chilled tart on top of a sturdy overturned glass or small bowl, then just gently wiggle the sides of the pan to loosen them from the tart. The exterior ring should slide right off!

Can I Use Lemon Curd Instead? My recipe is specifically scaled to work with this crust, so I recommend making it as written.

Can I Use Meyer Lemons? I’ve only used regular lemons in my test bakes, but meyer lemons *should* work here. Just keep in mind the tart will takes like meyer lemons! (The flavor is more like a cross between oranges and lemons than a true lemon flavor.)

More Gluten-Free Lemon Desserts To Try

Gluten-Free Lemon Bundt Cake

Gluten-Free Fruit Pizza Cookies

Gluten-Free Lemon Cheesecake

Lemon Ice Cream

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Gluten-Free Lemon Tart

Bright, beautiful & packed with fresh lemon flavor, this gluten-free lemon tart is the perfect elegant dessert for a special occasion. (Make sure to plan ahead as this tart needs to chill!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free tart

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 55 minutes minutes

Servings 12 Servings

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 (9-inch) Tart Pan (with a removable bottom)

Ingredients

For The Shortbread Crust (See Notes For Alternatives!):

• ½ cup butter, softened (113 grams/1 stick)
• ¼ cup brown sugar (50 grams)
• 2 Tablespoons granulated sugar (25 grams)
• 1 ⅓ cups gluten-free measure-for-measure flour (160 grams)
• ½ teaspoon kosher salt

For The Lemon Tart Filling:

• 1 (14 ounce) can sweetened condensed milk (NOT regular condensed milk!)
• ½ cup fresh lemon juice
• 3 large egg yolks (save egg whites for another recipe)
• 1 Tablespoon fresh lemon zest (packed!)
• ¼ teaspoon vanilla extract

To Decorate The Tart (Choose just 1-2)

• Fresh Berries (raspberries, strawberries, blueberries)
• Whipped Cream
• Powdered Sugar
• Fresh Mint Leaves
• Edible Flowers
• Fresh or Candied Lemon Slices

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
• Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you're good to go!
• Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.
• Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don't want any unmixed egg!)
• Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
• Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
• Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
• Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

Video

Notes

• Other Crust Options. If you prefer, you can make our gluten-free graham cracker crust or our gluten-free Oreo crust, made with gluten-free GOLDEN Oreos. (Do not use chocolate oreos!) 
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum! Weigh the flour for best results, or use the scoop and level method to spoon flour into the measuring cup to avoid packing extra flour into the crust. 

15+ Gluten-Free Valentines Recipes To Try This Year

But now, for the good stuff! Let’s get to the recipes!

1

Valentines Chex Mix (Gluten-Free!)

Even if you're not much of a baker, our crispy, crunchy gluten-free Valentine's Chex Mix is an easy gluten-free valentines treat anyone can make! (Just make sure to buy gluten-free pretzels!)

Get The Recipe

2

Gluten-Free Red Velvet Crinkle Cookies

With its striking color and fudgy chocolate flavor, red velvet is perfect for valentine's day! These gluten-free red velvet crinkle cookies are a delightful option. The dough is rolled in powdered sugar to make a beautiful crinkle effect when baked. They look adorable and taste even better!

Get The Recipe

3

Gluten-Free Valentines Cookies

This is the perfect time to go all out on a fun color scheme, and these gluten-free m&m cookies nail it every time. Their golden brown edges, subtle hint of caramel-like brown butter, and a mix of chocolate chips and colorful M&Ms make these gluten-free cookies a perfect treat for this special day!

Get The Recipe

4

Gluten-Free Chocolate Tart

The perfect dessert for a chocolate lover! Our decadent gluten-free chocolate tart is one of those gluten-free Valentines Day desserts that LOOKS super fancy, but is secretly really easy to make. Simple cookie crust, gorgeous ganache filling, and fresh raspberries make it a stunner every time!

Get The Recipe

5

Gluten-Free Chocolate Covered Strawberry Brownies

These Gluten-Free Chocolate Covered Strawberry Brownies combine the rich flavors of fudgy gluten-free brownies with fresh, ripe strawberries and a glorious chocolate ganache that’ll make your heart sing!

Get The Recipe

Gather Your Ingredients

Let’s get to the baking! Here’s what you’ll need to get started on this easy pear crisp:

How To Make Gluten-Free Pear Crisp, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8×8 or 9×9 pan.
2. Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
3. Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
4. Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces–and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
5. Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
6. LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It’s thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
7. Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don’t recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!) 

FAQ + Tricks For The Best Pear Crisp

Use the Right Pears! In my experience, the best pears for gluten-free pear crisp recipe are ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. Ripe pears should be turning golden yellow (rather than an underripe green), but shouldn’t be squishy or mushy (a sign they’re too ripe!).

Try It With Half Apples! For some variety, feel free to use half apples and half pears in the filling to make an apple pear crisp. It’s delicious!

Do I Need To Peel Pears For Pear Crisp? That’s totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don’t bother me at all. If the texture or appearance isn’t your fave, feel free to peel them first!

Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9×9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8×8 pan, the crisp may take slightly longer to cook.

More Fall Fruit Dessert Recipes To Try

Gluten-Free Pumpkin Crisp

Gluten-Free Cranberry Apple Crisp

Gluten-Free Caramel Apple Cheesecake

Gluten-Free Cranberry Crumble Bars

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Gluten-Free Pear Crisp

Our easy gluten-free pear crisp recipe is full of fall flavor, with a warm spiced pear filling & buttery oatmeal crumble topping you'll LOVE!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword fruit crisp, pears

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Spiced Pear Filling

• 6 cups diced pears (cored and cut into 1-inch pieces)*
• ¼ cup light brown sugar (50 grams)
• 2 Tablespoons cornstarch (16 grams)
• 1 teaspoon fresh lemon juice (optional)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground cloves
• 1 pinch salt (less than 1/8 teaspoon)

For The Crumble Topping

• 6 Tablespoons butter cut into small cubes and softened slightly
• ¾ cup gluten-free oats (I like a mix of quick oats & rolled oats)
• ¾ cup light brown sugar (150 grams)
• ½ cup gluten-free measure-for-measure flour* (60 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

To Serve

• vanilla ice cream
• caramel sauce – homemade or store-bought

Instructions

• Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8×8 or 9×9 pan.
• Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
• Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
• Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces–and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
• Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
• LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It's thinner and more liquid when it's hot, but it will thicken and set as it cools.)
• Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don't recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!)

Video

Notes

• Use the Right Pears! This gluten-free pear crisp recipe works best with ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. The pears should be turning golden yellow (rather than an underripe green), but shouldn’t be squishy or mushy (a sign they’re too ripe!).
• Do I Need To Peel Pears For Pear Crisp? That’s totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don’t bother me at all. If the texture or appearance isn’t your fave, feel free to peel them first!
• Gluten-Free Flour. This is a time for measure-for-measure flour. We use King Arthur Measure-For-Measure gluten-free flour blend, but if you use another 1:1 blend, be sure it contains xanthan gum, for best results. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.
• Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9×9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8×8 pan, the crisp may take slightly longer to cook.

Gather Your Ingredients

• Fresh Peaches. This is how you get so much peach flavor! Use ripe, juicy peaches for best results. Keep in mind that if you use sub-par peaches (flavorless, tart, or mealy), you’ll get sub par jam. (Small bruises are totally fine, so long as the flavor is good!) Yellow peaches are best for jam as white peaches aren’t acidic enough or pretty enough to work well. 
• Lemon Juice. Fresh lemon juice does double duty here, adding brightness and acidity, but also helping the peach jam to set properly. Peaches are lower in natural pectin than other fruits, like pears, berries, or apples, so they need a little extra help to set up properly!
• Sugar. Then, you’ll need some sugar. Regular granulated sugar or cane sugar works here. I do not recommend sugar substitutes in this recipe.
• Sure Jell Low Sugar Pectin. This kind of pectin is specifically formulated to work in lower sugar recipes. Do not substitute liquid pectin or regular pectin in this recipe, or your jam may not set properly.
• Water. Then, you’ll just need a little water to dissolve the pectin mixture!
• *Maybe* A Few Drops of Almond or Vanilla Extract. Just 2-3 drops of almond extract or vanilla extract can add a tiny hint of extra flavor. I like almond extract best!

How To Make Peach Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Station. Before you start, you’ll want to have everything clean and ready to go so you can work quickly. Thoroughly wash jars and lids, set out a funnel, a clean washcloth or paper towel, and all your ingredients before beginning.
2. Prep Peaches. Peel and finely dice or mash the peaches with a potato masher and measure carefully Use exactly 3 cups of mashed peaches with their juices.
3. Combine. Add lemon juice & almond extract to the peaches. Add peach mixture, sugar, and water to a large saucepan. Whisk to combine.
4. Boil. Bring peach mixture to a full rolling boil (bubbles all across the surface!) over medium-high heat and boil 2 minutes (use a timer for best results). 
5. Add Pectin. Add the pectin and whisk to combine, cooking another 2 minutes. Remove from heat and check that there are no lumps of pectin in your jam mixture.
6. Fill Jars. Pour or ladle jam into the clean jars, leaving 1/2 an inch of room at the top to allow for expansion in the freezer. Wipe any jam off the rims or sides of the jars and secure with lids. 
7. Cool & Let Set 24 Hours. Let the jam cool 1 hour at room temperature, then transfer to the fridge and chill 24 hours to fully set. (If yours seems fully set after a few hours, you can transfer them to the freezer earlier!) 
8. Freeze. Transfer set jam to the freezer and store up to up to 1 year. Thaw in the refrigerator a few hours in advance of serving, then store in the refrigerator up to 3 weeks. 

FAQ + Tricks For The Best Peach Freezer Jam

The Best Way To Peel Peaches. When I can, I just use a sharp paring knife! I run the knife around the peach to make an “X” shape around the pit, then I can usually easily separate the peach quarters and peel back the skin on peaches. Otherwise, you can use the blanching method to carefully lower peaches into boiling water for 1 minute, then transfer to an ice bath. The peach skins should peel right off!

How Long Does Peach Freezer Jam Last? The great thing about our easy peach freezer jam recipe is that it will stay fresh up to 1 year in the freezer, so you can pull out a jar of jam any time you like! Once you’ve thawed it, it will keep fresh up to 3 weeks in the refrigerator. (Ours never lasts a whole year, since we’re so eager to enjoy it!)

Peach Jam Sets Soft. FYI, freezer jam is typically less firm than store-bought or canned jam, and peach freezer jam tends to set softer than other fruits like raspberry or strawberry because it has less natural pectin. We’ve worked really hard to make sure you can get a good set to this jam–balancing the amount of sugar, pectin, fresh fruit, and water to get a set but spreadable peach jam.

How to Fix Runny Jam. If your freezer peach jam didn’t set up properly, all isn’t lost! You’ll need another package of pectin, and you can follow the tips from Sure Jell. This will involve adding more sugar and part of another box of pectin to your jam to help it set up. Their directions walk you through it step-by-step! (That shouldn’t be an issue with this recipe, but just in case…)

More Yummy Jams & Spreads To Try

Low Sugar Raspberry Freezer Jam

Whipped Cinnamon Honey Butter

Easy Homemade Lemon Curd

Easy Homemade Caramel Sauce

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Easy Peach Freezer Jam (Low Sugar Recipe!)

This homemade peach freezer jam tastes like biting into a fresh, juicy peach! Made with simple ingredients and less sugar, this easy peach jam recipe comes together in minutes. (No special equipment required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Low Sugar Peach Jam, Peach Freezer Jam, Peach Jam

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Cooling & Chill Time 24 hours hours

Total Time 24 hours hours 35 minutes minutes

Author Emily Dixon, Sweets & Thank You

Ingredients

• 3 cups finely diced or mashed fresh peaches with their juice* (use YELLOW peaches!)
• 1 ½ Tablespoons fresh lemon juice
• 1 ¼ cups granulated sugar (250 grams)
• ⅔ cup water
• 1 package Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes* (1.75 oz/49 grams)
• Optional: 2-3 drops almond extract or vanilla extract

Instructions

• Prep Your Station. Before you start, you’ll want to have everything clean and ready to go so you can work quickly. Sanitize jars and lids, set out a funnel, a clean washcloth or paper towel, and all your ingredients before beginning.
• Prep Peaches. Peel and finely dice or mash the peaches and measure carefully Use exactly 3 cups of mashed peaches with their juices.
• Combine. Add lemon juice & almond extract to the peaches. Add peach mixture, sugar, and water to a large saucepan. Whisk to combine.
• Boil. Bring peach mixture to a rolling boil (bubbles all across the surface!) and boil 2 minutes (use a timer for best results). 
• Add Pectin. Add the pectin and whisk to combine, cooking another 2 minutes. Remove from heat and check that there are no lumps of pectin in your jam mixture.
• Fill Jars. Pour jam into the clean jars, leaving 1/2 an inch of room at the top to allow for expansion in the freezer. Wipe any jam off the rims or sides of the jars and secure with lids. 
• Cool & Let Set 24 Hours. Let the jam cool 1 hour at room temperature, then transfer to the fridge and chill 24 hours to fully set. (If yours seems fully set after a few hours, you can transfer them to the freezer earlier!) 
• Freeze. Transfer set jam to the freezer and store up to up to 1 year. Thaw in the refrigerator a few hours in advance of serving, then store in the refrigerator up to 3 weeks. 

Video

Notes

• Peaches. You *can* make this jam with frozen peaches. You’ll just need to thaw and prepare them first. I find that store-bought frozen peaches don’t have as fresh and sweet a flavor as peaches you freeze yourself, so I always recommend fresh peaches or home-frozen peaches for best results.
• Sugar. Do NOT attempt to reduce the sugar further, or your jam may not set up properly.
• Pectin. This recipe was specifically tested with Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes. (Pink box!) I haven’t tested with any other brands of pectin or liquid pectin and cannot guarantee results if you use another brand.
• Storage. This jam is NOT shelf stable and must be frozen or refrigerated after the 24 hour setting period. It will keep in the freezer up to 1 year and the fridge up to 3 weeks. You’ll know the jam isn’t fresh any more if it hisses when opened, has an off smell, the color changes, or it goes moldy. 

Simple Ingredients To Get Started

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for more than 12 years and it’s still going strong. It takes up less space than some other models, and works well for most homemade ice cream recipes!

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How To Make Homemade Lemon Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the freezer bowl or insert for your ice cream machine in advance. Otherwise, the ice cream will not churn properly.
2. Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
4. Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it’s about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
5. Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours.
6. STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)

7. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn about 25-30 minutes, or until the texture of rich soft-serve ice cream.
8. Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop half of the lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl! 
9. Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop. (I recommend pressing a layer of plastic wrap onto the surface of the ice cream, then covering with a lid for extra insulation.)
10. Serve & Store. Scoop and enjoy! Leftover ice cream will keep up to 2 weeks in the freezer, though it will continue to harden with time.

FAQ + Tricks For The Best Lemon Ice Cream

USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here to make your own lemon curd. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 

AVOID METAL CONTAINERS! Lemon reacts with prolonged exposure to metal and can develop a strong unpleasant metallic flavor. I only recommend storing your ice cream in glass, plastic, or other freezer-safe containers, NOT a metal one.

Can I Add Lemon Juice? While fresh lemon juice is delicious, I don’t recommend it here since it has a tendency to separate the lemon ice cream base. If you DO want to add some, I recommend ONLY stirring in 2-3 Tablespoons RIGHT before churning ,for best results.

More Yummy Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

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Lemon Ice Cream With Lemon Curd Swirl

This easy lemon ice cream packs a double dose of lemon flavor! From the creamy lemon base to the pockets of zesty homemade lemon curd, it's a lemon delight from start to finish!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 10 hours hours

Total Time 10 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 Tablespoons fresh lemon zest (2-3 lemons)
• 2 Tablespoons corn syrup (see notes)
• ½ teaspoon vanilla extract
• 1 pinch salt (less than 1/8 teaspoon)
• ½ cup Homemade Lemon Curd (DON'T use store-bought!)

Instructions

• At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
• Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
• Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
• Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it's about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
• Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours. (Don't rush here! If you don't fully chill this mixture, the ice cream will not churn properly!)
• STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)
• Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
• Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop 1/2 of lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
• Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop.
• Serve & Store. Scoop and enjoy! Leftover lemon ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results. 
• Strain The Ice Cream before adding to the ice cream maker, or the lemon zest can have a tendency to gather together in a ball in the spinning insert/churning apparatus of the ice cream maker. 
• USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle some gluten-free graham cracker crumbs or crushed meringues over the lemon curd when layering the ice cream! Or, serve with fresh raspberries and a coconut roll for pretty presentation.