This raspberry freezer jam recipe is easier than you think. Made with just 4 ingredients and no canning required!
- 4 cups mashed raspberries (from about 6 cups/26 oz. fresh raspberries or frozen raspberries)*
- 3 1/2 cups (700 grams) sugar
- 1 (1.75 oz.) package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
- 1 cup water
- 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.
*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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Amercan
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