Easy way to make Raspberry Jam at home (Freezer Friendly)

The simplest Raspberry Jam recipe is the only one you’ll want to use moving forward.

It’s an excellent recipe for those of us without canning equipment or knowledge because it’s so simple to follow. This is simple to make, even if you’ve never made jam before.

Raspberry freezer jam made at home

The jam’s ability to freeze for up to a year means that, in addition to its addictive flavor, you can still enjoy a delicious batch of raspberry jam in the dead of winter.

At Thanksgiving, I love putting out a batch to serve with homemade dinner rolls or to add to my kids’ regular PBJ lunches.

For more than ten years, I’ve used this recipe for jam. I’ve tried different jams (strawberry, peach, blueberry), but this one is the only one I ever want to make since I constantly keep going back to it.

Anyone who has tried it has always loved it. I use fruit pectin with less or no sugar added, which still has a lot of sugar added but isn’t as sweet as I think the original version is. It gives the raspberry flavor a chance to truly stand out.

I typically make two batches each year so we have enough for about a whole year. This year, I made four batches utilizing berries that we had harvested in Oregon, giving me extra to share with relatives.

What components are used to make homemade raspberry jam?

• No substitutions are acceptable for granulated sugar (check the recipe below without sugar)! Avoid attempting to use honey, coconut sugar, maple syrup, or other sweeteners without sugar. Unfortunately, they won’t work with this recipe. Additionally, avoid adjusting the sugar amount because the jam won’t come out the same.
• Choose the best-tasting fresh raspberries you can locate. It completely alters everything.
• I only ever use the Sure-Jell brand of fruit pectin when I want less or no sugar; there may be other brands available, but this one is the best.
• Despite your temptation, resist the urge to replace water with juice. Here, stick with water.

Where can I find pectin, and what is it?

Fruit cell walls spontaneously produce the heteropolysaccharide known as fruit pectin (mainly citrus). It is produced commercially as a white to light brown granular starch, and when heated with sugar pectin, it thickens, making it ideal for jams and jellies.

At several national supermarket stores, you can typically locate it among the canning goods or in the baking section (I buy it at Kroger or Walmart).

Raspberry Freezer Jam Recipe:

• Prepare and save jars or storage containers that are dry and clean. I use 1-cup containers; since you don’t fill them to the brim, you’ll need about 8 or 9.
• To measure the precise amount of crushed fruit, use a dry measuring cup. Pour into a sizable bowl and reserve.
• Exactly the right amount of sugar should be added to a medium or large pot. Blend in the pectin powder after adding it. Stir in the water.
• Over medium-high heat, bring the mixture to a full boil while stirring continuously. 1 minute of exact boiling while stirring is required. Take the pan off the heat.
• Add the crushed raspberries right away and stir for one minute.
• Pour jam into the prepared jars, leaving a minimum of 1/2 inch of space at the top for expansion when the jam is frozen.
• Put lids on top.
• Place in the freezer after 24 hours of resting at room temperature (I save one for the fridge).

How Long Does Jam Keep and How to Store It?

Jam can be frozen for up to a year or kept in the fridge for up to 3 weeks. Thaw frozen food in the refrigerator overnight. I keep the jam in glass jars, however, you must allow for expansion when the jam freezes or the jars may break. I prefer to use 8 oz. jars, but 12 oz. work just as well.

Can I Use Another Fruit Type?

No, not using this specific recipe. There are freezer jam recipes for apricot, blackberry, blueberry, cherry, peach, raspberry-peach, and strawberry in the package insert of the aforementioned brand of fruit pectin.

How Can I Make Jam Without Sugar?

Although I haven’t personally tried the recipes, you can find a strawberry no-sugar jam recipe HERE using the same sort of fruit pectin. (There are also additional recipes in the pectin packet’s package insert.)

The Best Homemade Jam-Making Advice:

• Pick raspberries that have the best flavor. I once bought raspberries to make this jam, but they scarcely had any flavor at all. I had to buy better raspberries since I didn’t want to spend my time making a jam with a weak flavor. Use bright raspberries; even ones that are a little tart will work well because the sugar will neutralize the tartness.
• Sugar should not be decreased or increased as jam might not set. Scoops should be level and even when measuring ingredients.
• If you double the recipe, the jam might not be set. One batch at a time, please.
• Be aware that some batches may be set up slightly differently from others, but they should be set up; if not, a solution is described in the pectin package. Some are typically slightly runnier than others (which I think can just vary based on the batch of pectin or the juiciness of the berries). In either case, I still adore it.

Freezer Raspberry Jam

Simple Homemade Freezer Jam—neither equipment nor canning expertise is needed! My all-time favorite jam is this one.

It’s the only jam I now make, and I’ve been making it for more than ten years. It always goes over well and can freeze for up to a year! The recipe yields 48 (2 Tbsp) servings or roughly 6 cups.

Ingredients

• 4 cups crushed raspberries (from about 6 cups whole raspberries, approximately 32 oz.)
• 3 1/2 cups (700g) granulated sugar
• 1 (1.75 oz) pkg. Sure-Jell For Less or No Sugar Needed Recipes Fruit Pectin (currently the pink box, don’t use “Original”)
• 1 cup water

Instructions

1. Food storage jars or containers that are dry and clean should be prepared and set aside.
2. To measure the precise amount of crushed fruit, use a dry measuring cup. Pour into a large basin and reserve.
3. Exactly the right amount of sugar should be added to a medium or large pot (I use a 4 qt). Blend in the pectin powder after adding it. Stir in the water.
4. Over medium-high heat, bring the mixture to a full boil while stirring continuously. 1 minute of perfect boiling while stirring is required. Take the pan off the heat.
5. Add the crushed raspberries right away and whisk for one minute.
6. Fill prepared jars with the jam, leaving at least a half-inch space at the top for the jam to expand once frozen (otherwise, jars might crack!). Put lids on top.
7. Place in the freezer after 24 hours of resting at room temperature (I save one for the fridge).
8. Freeze for up to a year or refrigerate for up to three weeks. Thaw frozen food in the refrigerator overnight.

Notes

I use a potato masher to roughly puree the raspberries, leaving some chunks in the puree.

If desired, you can remove the seeds by straining half the fruit through a fine mesh strainer, though I never do this. I like to add 1 Tbsp of lemon juice to raspberries if they aren’t tart.

Avoid lowering or raising the sugar content to prevent improper jam setting. Since I only fill my 1-cup containers halfway, you’ll need about 9 of those sizes.