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It really is so easy to make Raspberry Freezer Jam at home. You only need 3 ingredients to enjoy homemade raspberry jam. Enjoy on biscuits, toast and more!

Raspberry Jam in a mason jar with a serving on a spoon
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This delicious Raspberry Jam Recipe is so amazing that I normally make a triple batch. One goes in the fridge and then two goes in the freezer.

It is so easy and tastes much better than any store bought jelly. You are going to love this. You may also love this Christmas Jam Recipe for the perfect holiday gift.

What's in this post: Raspberry Freezer Jam

Why This Recipe Works

Homemade jam taste better than any regular jam. The flavors and how easy it is to make is why we keep this stocked in our fridge. You only need a few ingredients and you can make a batch of jam all year long.

The whole family loves this jam to use on biscuits and toast. We even use it to make Peanut Butter and Jelly Sushi Rolls.

Ingredients

Fresh Strawberries, Sugar, and Pectin
  • Fresh Raspberries – Try to find the best tasting raspberries
  • Granulated Sugar – No substituting with sugars and make sure to use exact amount of sugar.
  • Real Fruit Pectin – If you prefer no sugar use the Sure-Jell Brand

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Other Fruits – You can use other fruits such as peach or strawberry in this recipe but the recipe may change slightly. Check the packaging instructions on the Fruit Pectine as the sugar amount may change and some will have you add in lemon juice.

How to Make Raspberry Freezer Jam

  • Step 1 – Boil an 8 oz Mason jar, lid and ring to sterilize.
  • Step 2 – Next, rinse Raspberries thoroughly.
Fresh strawberries in a strainer
  • Step 3 – Mash raspberries and make sure that you have 2/3 cup.
Mashing raspberries in a measuring cup
  • Step 4 – Stir the sugar and pectin and mix well to dissolve in a large bowl.
Pouring in the sugar into the mashed raspberries
  • Step 5 – If the texture seems grainy, microwave for 30 seconds and continue stirring.
  • Step 6 – Transfer mixture to mason jar. Place lid and screw on lid.
  • Step 7 – Place in freezer until ready to use or in refrigerator if you will use now.

Recipe Tips

  • Jam Texture – If the jam texture seems grainy there is no need to worry. You may just need to keep stirring and microwave for another 30 seconds.
  • Filling Jars – When filling the jars with the jam, leave about ½ inch on the top to give room for the jam to expand as it freezes.
  • Sealing Jars – This freezer jam recipe does not require you to seal the jars.
  • Mashing Raspberries – We recommend mashing raspberries with a handle of a wooden spoon or with a potato masher.
Raspberry Jam in a mason jar

Serving Suggestions

You will be glad to have this raspberry jam stocked in the freezer to top these family favorite recipes.

Raspberry jam spread on biscuits on a plate

Frequently Asked Questions

Can I Use Frozen Raspberries?

Yes, you can  use frozen raspberries if you prefer. Berries are typically frozen at their peak so the jam should be sweet and delicious. Just make sure that if you use frozen berries that you purchase unsweetened fruit.

What is the Difference between Jam and Freezer jam?

Both options are delicious and great served on biscuits or sandwiches. But the main difference is Freezer Jam is not cooked which makes it taste very fresh.

How Long Can You Store Jam in the Freezer or Refrigerator

Freezer jam will last about a year if stored properly in the freezer. Once you take it out of the freezer, refrigerate for up to 2 weeks. Make sure the jam comes to room temperature before placing in the freezer.

How to Store in the Freezer

Store the jam in a 8 oz mason jar after it has been sterile. This recipe makes about 2-3 cups so we usually like to triple the recipe.

Can I Use Less Sugar?

We recommend using the sugar that the recipe calls for so that the jam sets properly. We do not recommend using other types of sugar in this recipe.

More Easy Cooking Tips

If you make this Raspberry Freezer Jam, make sure to come back and let us know how it goes by leaving a comment.

Review Pin Print

Raspberry Freezer Jam

5 from 5 votes
No cook raspberry freezer jam is so easy to make. Next time you get raspberries for cheap, stock up.
Prep Time 5 minutes
Total Time 5 minutes
Servings 24
Cuisine American
Course Sauces
Calories 36
Author Carrie Barnard

Ingredients

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Instructions

  • Boil an 8 oz Mason jar, lid and ring to sterilize.
  • Rinse Raspberries thoroughly.
  • Mash raspberries and verify that you have 2/3 cup raspberry jam mix
  • Add sugar and pectin and mix well to dissolve.
  • If texture seems grainy, microwave for 30 seconds and continue stirring.
  • Transfer mixture to mason jar. Place lid and screw on lid.
  • Place in freezer until ready to use or in refrigerator if you will use now.

Recipe Notes

This recipe will make 2-3 cups of Raspberry Jam. When I make this recipe I normally will triple it! One goes in the fridge while the other two go in the freezer.

Nutrition Facts

Calories 36kcal, Carbohydrates 9g, Sodium 1mg, Potassium 29mg, Fiber 1g, Sugar 7g, Vitamin A 5IU, Vitamin C 5.2mg, Calcium 5mg, Iron 0.1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 5 votes (5 ratings without comment)

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Comments

  1. Heather says:

    Can you do this with strawberries or blueberries?

    Reply
  2. Heather says:

    Can this be made with other fruit?

    Reply
  3. Sue Bruback says:

    After opening the jam, how long is it good in the refrigerator?

    Reply
  4. Lynn Lawson says:

    I’ve made blackberry jam and jelly, but I cooked the berries. I never froze any in the jars. I’d make 12 at a time and they didn’t last long in my house. Nothing like warm blackberry jam or jelly on a biscuit. I haven’t tried this yet, but I might soon.

    Reply
  5. Heather says:

    Could one make this with other fruits as well, using the same procedure?

    Reply