Raspberry jam is a delicious treat that is also perfectly spreadable. With just a few ingredients you can make a batch of jam in less than 30 minutes. You won’t believe how much better easy homemade jam is until you’ve tried it.
The tart, sweet flavor of raspberries makes them the perfect accompaniment to just about anything. Raspberry jam is delicious slathered on a slice of warm bread, but it can also be used as a dollop on top of a dessert, served with cheese and crackers, stirred into yogurt, or enjoyed a dozen other ways.
Making homemade doesn’t need to be a difficult process. One of the great things about freezer jam is that you don’t need any special canning equipment. By turning fresh raspberries into raspberry preserves, you can enjoy their flavor all year long!
Small-batch freezer raspberry jam is particularly ideal for beginners who are looking for a practically fool-proof method to make homemade jam. Plus the entire jam-making process takes less than 30 minutes to make.
Raspberry Freezer Jam Ingredients
- Fresh raspberries, mashed
- Granulated sugar
- Lemon juice
- Vanilla extract
- Box Sure-Jell Fruit Pectin
- Half-pint jars
Raspberries often have a short shelf life, which makes jam a perfect way to use them. Freezer raspberry jam allows you to take a few cups of very ripe berries and transform them into an easy homemade jam with just a few ingredients.
So what is freezer jam? Freezer jam is different than making traditional jam because the fruit isn’t cooked, giving it a much brighter color and making freezer jam a slightly looser consistency. Freezer jam also isn’t shelf-stable, which means it needs to be stored in either the refrigerator or the freezer.
While the raspberries are the star of the show, pectin is the ingredient that makes jam the consistency that we all know and love. Pectin is a type of starch, and when combined with sugar, is what helps jams and jellies to gel. Once you’ve made this raspberry jam recipe you can go on to make other delicious berry jams like strawberry or blackberry!
How to Make Raspberry Freezer Jam
FIRST STEP: 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.
SECOND STEP: Place raspberries in a mixing bowl and add sugar. Stir until well combined.
THIRD STEP: Stir in lemon juice and vanilla and let sit for 10 minutes.
FOURTH STEP: While the raspberries are resting, prepare pectin.
FIFTH STEP: Combine pectin and water in a small pan and whisk together over medium-high heat. Bring to a boil, while stirring frequently.
SIXTH STEP: Once boiling, set the timer for 1 minute and cook, stirring constantly. Do not cook pectin for more than 1 minute.
SEVENTH STEP: Add pectin to the raspberry mixture and stir until all the sugar has been dissolved.
EIGHTH STEP: Once the sugar has been dissolved, you are ready to place it into jars. Make sure jars are clean and dry before storing jam.
NINTH STEP: Fill jars until jam reaches ½ inch from the top.
TENTH STEP: Seal jars tightly with a lid and let them sit at room temperature for 24 hours before placing them in the freezer or refrigerator.
For the best results you’ll want to use fresh ripe raspberries, but you can also use frozen raspberries if there are no fresh berries available.
If you prefer to not have seeds in your raspberry jam you can use a metal strainer to gently separate the seeds from the rest of the raspberries after you have mashed them. However, you may need to mash more raspberries to make up for the missing seeds.
If your freezer jam doesn’t set you can pour all the jam back into a large bowl, cook another box of pectin with water (step 5), and add it to the jam. The extra box of pectin will help to further thicken the jam.
Storing this Recipe
IN THE FRIDGE: You can store your freezer jam in the refrigerator for up to four weeks.
IN THE FREEZER: You can freeze your jam for up to one year.
Raspberry Freezer Jam
- 1 cup of fresh raspberries mashed
- 1 ½ cups of granulated sugar
- Juice from 1 lemon 1 Tbs
- 1 Tbs vanilla extract
- ¾ cup water
- 1 1.75 ounce 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.