Always have delicious homemade jam on hand with this simple Raspberry Freezer Jam recipe. Just 4 ingredients and no special canning equipment needed!
My Raspberry Peach Freezer Jam has been crazy popular and for good reason so I thought I’d share my next favorite jam, Raspberry Jam. It’s similar to the Raspberry Peach Jam but has a stronger, more intense flavor since it’s only raspberry. I love spreading it on dinner rolls, toast, peanut butter sandwiches, pancakes, cake, coffee cake… it tastes amazing on anything and everything. Tell me what you like to put your jam on.
If you’ve never had freezer jam, you must make this ASAP! It’s way better than what you get at the store and way easier than canning.
How to make Raspberry Freezer Jam:
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Place raspberries in a large pot and sprinkle in the pectin a little at a time while stirring.
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Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
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After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved. (It’s done when jam reaches 100 degrees F or you can’t feel any grains when you rub it between your fingers.)
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Pour jam into clean glass jars or plastic containers. Let cool at room temperature for 30-40 minutes.
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Top with lids and place in the fridge for 24 hours before placing in freezer. Jam lasts about 3 weeks in the fridge and up to 6 months in the freezer.
Tips for making the BEST Jam:
- To get the best flavor, use ripe and flavorful fruit. Usually fruit is tastiest when it’s “in season”.
- Heat the fruit only until the sugar dissolves. Cooking this kind of jam too long will make it runny.
- For a smooth jam with out chunks, place fruit in the blender before adding the pectin.
How is Freezer Jam different than Canned Jam?
- It is a little thinner.
- Freezer jam is obviously stored in the freezer. You don’t have to use any special canning equipment or worry about botulism.
- It’s full of sugar. That’s just how jam is and it’s delicious. No, it’s not nutrient dense but a healthy diet includes the sweet stuff too! If you need a low sugar jam, search for a low sugar recipe rather than try to adapt this.
How Long does Freezer Jam last?
This jam can be stored in the fridge for 3-4 weeks or 6 months in the freezer.
How much does it cost to make?
This can vary depending on the going price for raspberries.
You can make a whole batch (four 16-ounce jars) for $10-$18. That’s $2.50 to $4.50 a jar.
It’s about the same price as shelf-stable jam from the store, but remember this has a different taste (fresher!) since you’re not boiling the fruit.
I made my first video!! Man, it was a LOT of work. Making and editing a video is no easy task but it’s pretty fun to see the end result. ANNNND the music on the video is an original song written and performed by my amazing husband. Once upon a time way back in high school he was in a band and he continues to write and play on his own in his spare time (which has been very limited during med school) so I’ll be using his awesome work (and begging him to create more and more) for my videos. Enjoy it!
LOOKING FOR MORE FREEZER JAM? CHECK OUT THESE:
- The BEST Strawberry Freezer Jam
- 5-Ingredient Blackberry Freezer Jam
- The BEST Homemade Raspberry Peach Freezer Jam
TOOLS USED TO MAKE THIS JAM:
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
Liquid Measuring Cup– This baby gets used almost everyday. I love having a glass one because it’s doesn’t get stained, scratched, and it can go in the microwave. This is a must for every kitchen.
Pectin– If you plan to make more than one batch, I recommend buying in bulk like this jar of pectin. Otherwise, buy just a box of Sure Jell.
Raspberry Freezer Jam
Raspberry Freezer Jam
Ingredients
- 3 1/2 cups mashed raspberries, about five 6-ounce containers (30 ounces total)
- 1 box Pectin, (6 tablespoons pectin)
- 1 cup light corn syrup
- 4 1/2 cups granulated sugar
Instructions
- Place raspberries in a large pot and sprinkle in the pectin a little at a time while stirring.
- Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
- After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved. (It's done when jam reaches 100 degrees F or you can't feel any grains when you rub it between your fingers.)
- Pour jam into clean glass jars or plastic containers. Let cool at room temperature for 30-40 minutes.
- Top with lids and place in the fridge for 24 hours before placing in freezer. Jam lasts 3-4 weeks in the fridge and up to 6 months in the freezer.
Will this recipe be good with strawberries? I just bought 4 flats and need something to do with them.
I have a strawberry freezer jam recipe that is just like it. You’ll love it! Great way to use up those strawberries. 🙂
How can I make this without so much sugar and still have it taste good? Looks to good!! Raspberry anything is my favorite!! Thanks, Norma M. Dashno
You’ll need a different recipe. Here is one that uses less.