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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.
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. Yes, you can freeze your glass jars of jam!
How to Make Raspberry Freezer Jam
Making raspberry freezer jam, in my opinion, is the easiest of all of my freezer jam recipes. Raspberries are ready to go straight out of the carton, after a quick rinse. No chopping, peeling, or coring required.
Gather your ingredients before you start, because they’ll all go into the pan together.
1. First, add your raspberries, sugar, lemon juice, and cornstarch to a saucepan over medium heat.
2. Stir to incorporate your ingredients.
3. Bring to a boil, then reduce the heat to medium-low. Your jam should continue to bubble.
4. You’ll see your raspberries begin to break down. Gently mash any larger pieces with a spoon as you stir.
Your jam is almost done when it starts to look glossy in the pan. You’ll want the jam to thicken slightly as it cooks, but it will thicken more as it cools and once it is refrigerated.
Before removing your jam from the heat, do a taste test. Raspberries can be very tart, and their sweetness will vary. My measurements for this recipe will give you a fairly tart jam.
If you like a sweet jam, add up to double the amount of sugar. Stir to incorporate your extra sugar, then allow it to dissolve completely before removing from the heat.
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 1/2″ 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.
Freezer jam also makes an excellent gift – who doesn’t love fresh jam year round? Make a large batch of freezer jam in the summer, freeze, and pass it out during the holidays.
Raspberry Freezer Jam
- 16 ounces raspberries
- 1/2 cup sugar *
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 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.
- *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 1/2" at the top of the jar to allow the jam to expand slightly when freezing.