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    Home » Recipes » Spices & Condiments

    Raspberry Freezer Jam

    Published: Jul 28, 2019 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 799 words. · About 4 minutes to read this article.

    Jump to Recipe
    Raspberry freezer jam recipe.
    Raspberry freezer jam recipe.
    Raspberry freezer jam recipe.

    Raspberry Freezer Jam is tart, sweet, and made with easy to find ingredients. No pectin required for this recipe, which makes two 8 ounce jars. Keeps in the freezer for up to a year.

    8 ounce jar filled with raspberry jam.

    Have you made freezer jam before? Once I started, I couldn't go back to buying store bought jam. I make large batches each summer - with my recipes for Strawberry Freezer Jam and Pineapple Freezer Jam.

    What I enjoy the most about freezer jam is that you don't need any complicated ingredients or special equipment. It's not as technical as canning, and only takes about 20 minutes to make a batch of freezer jam. 

    Plus, your freezer jam will keep in the refrigerator for 3 weeks (maybe more), and about a year in the freezer.

    Ingredients and substitutions

    Fresh or frozen and thawed raspberries can be used to make freezer jam. If using frozen, thawed raspberries, you can also include any juices that are released from your berries.

    Granulated sugar can be substituted with brown sugar. I haven't tried this recipe with any sugar substitutes, but it may affect how long your jam stays fresh (sugar helps preserve your jam for longer).

    Making raspberry jam in a saucepan.

    Do I need to sterilize my jars?

    In short - no. Since this jam is not shelf stable, you do not need to sterilize your jars. Regular, clean jars are sufficient.

    Sterilizing is something that is done in canning to remove bacteria, yeast, or fungi on your jars before filling them with cooked fruits or vegetables. This is done because canned foods are meant to be stored at room temperature for long periods of time. Those jars need to be free of bacteria, which would cause your food to spoil over time.

    Since freezer jam is stored in the refrigerator or freezer at all times, there is no need to sterilize your jars beforehand. 

    This jam recipe is not shelf stable. I repeat – not shelf stable! It must be stored in the refrigerator or freezer, and is not a replacement for a traditional canning recipe for shelf stable jams.

    However, if you’d like to sterilize your jars as an additional precaution, you are welcome to do so.

    A spoon of jam on top of a jar.

    Storing freezer jam

    I store all of my freezer jam in regular 8 ounce ball mason jars. As your jam freezes, like any other liquid, it may expand slightly. I recommend leaving at least ½" at the top of each jar to allow for your jam to expand.

    So far, I have not had any issues when freezing my jam in glass jars. If you are concerned about freezing glass, Ball has come out with Ball Plastic Pint Freezer Jars with Snap-On Lids. I haven't tried them myself, but they appear to have good reviews overall.

    You can also use any sealable, freezer safe containers you already have on hand.

    Freezer jam will keep in the refrigerator for about three weeks. If you don't plan on using an entire jar at once, feel free to toss a partially used jar back into the freezer to keep for longer. Your jam should keep for up to a year in the freezer.

    8 ounce jar filled with raspberry jam.
    Print Recipe
    4.79 from 23 reviews

    Raspberry Freezer Jam

    Raspberry Freezer Jam is tart, sweet, and made with easy to find ingredients. No pectin required for this recipe, which makes two 8 ounce jars. Keeps in the freezer for up to a year.
    Prep Time5 minutes
    Cook Time12 minutes
    Total Time17 minutes
    Servings: 24 servings
    Calories: 26kcal
    Author: Heather

    Ingredients

    • 16 ounces raspberries
    • ½ cup granulated sugar, or more to taste
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch

    Instructions

    • In a saucepan over medium heat, add raspberries, granulated sugar, lemon juice, and cornstarch. Stir until sugar has dissolved. 
    • Bring to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally. Gently mash any large pieces with your spoon as you stir. The mixture should thickly coat the back of a spoon (and will continue to thicken as it cools).
    • Remove from heat and allow to cool slightly in the pan. Transfer to jars and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.

    Equipment Recommendations

    • SS 3-Quart Saucepan
    • Red Spoonula Set
    • 8 ounce Ball Mason Jars with lids
    • Lemon Juicer

    Notes

    • Test the sweetness of your jam before removing from the heat. This recipe will produce a tart, lightly sweet jam. If you prefer a sweeter jam, add up to double the amount of sugar, or until desired sweetness is achieved. Stir to incorporate, and wait until sugar is dissolved before removing from heat.
    • If freezing, leave ½" at the top of the jar to allow the jam to expand slightly when freezing.
    • Freezer jam is NOT shelf stable and needs to be kept in the freezer or refrigerator. Treat your freezer jam like fresh produce, it will go bad after a few weeks in the refrigerator.
    • 16 ounces of raspberries = about 3.5 to 4.5 US cups of raspberries. Measuring raspberries by the cup can be unreliable due to the varying size and shape of the berries you have on hand. I highly recommend measuring your raspberries by weight. Bags of frozen raspberries and raspberries sold in plastic clamshell containers are all labeled by weight. 

    Nutrition Estimate

    Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg
    Course: Dessert, Snack
    Cuisine: American

    More recipes

    • Pineapple Freezer Jam
    • Strawberry Freezer Jam
    • Peach Freezer Jam
    • Strawberry Jam Frozen Yogurt Popsicles

    More Spices and Condiments Recipes

    • Whipped Honey Butter
    • Basil Aioli
    • Spicy Aioli
    • Pineapple Pico de Gallo

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    1. Sue

      May 19, 2022 at 1:58 pm

      Can I make a double batch at one time?

      Reply
      • Heather

        May 19, 2022 at 2:42 pm

        Yes, this recipe can be doubled.

        Reply
    2. Kathleen

      April 28, 2022 at 4:03 pm

      Hi Heather,
      I made another recipe for a raspberry jam and the jam became way too thick. I was using it for a layer in a trifle. Today I again found your recipe and just finished up my jam. I added a bit more lemon juice and some lemon zest. It will be my go too now and I love having homemade jam in the frig!

      Reply
    3. linda setters

      August 30, 2021 at 3:20 pm

      is there any way to make freezer jam without lemon juice? I just finished 12 pints of blackberry jam with pectin and lemon juice (2 tbl) and although the jam is ok it has an overwhelming taste of lemon and leaves a horrible aftertaste.

      Reply
      • Heather

        August 30, 2021 at 6:44 pm

        Hi Linda, traditional jam recipes that use pectin require the addition of an acid to help the pectin set. Lemon juice also helps keep your jam from discoloring. Freezer jam can be made without lemon juice, since you're not using any pectin (although it may discolor slightly over time).

        Reply
    4. Arlene Murray

      August 07, 2021 at 3:34 pm

      So what is the amount by cup?

      Reply
      • Heather

        August 07, 2021 at 4:55 pm

        This recipe makes two 8 ounce jars, which equals about two cups of jam.

        Reply
    5. Denise D

      July 16, 2021 at 11:20 am

      Is the 16 oz of berries by weight or volume?

      Reply
      • Heather

        July 16, 2021 at 11:23 am

        Weight

        Reply
    6. Alice Slingerland

      July 20, 2020 at 4:15 pm

      Is this supposed to be simmered uncovered? Thank you

      Reply
      • Heather

        July 20, 2020 at 4:19 pm

        Yes, simmer uncovered.

        Reply
    7. JAN

      April 19, 2020 at 12:45 pm

      Getting ready to make my first freezer jam without pectin. One step you did not mention is sterilizing your jars and probably lids too. I'm sure it will be delicious and happy to go without the pectin which hasn't been very reliable lately.

      Reply
      • Heather

        April 20, 2020 at 9:10 am

        Hi Jan, I hope you enjoy the freezer jam! Since this jam is stored in the freezer, there isn't a need to sterilize the jars - they won't be stored at room temperature. However, you're welcome to add this step as an extra precaution if you like!

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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