I love making this Simple Raspberry Jam in the summer when raspberries go on sale. Made with just four ingredients, it is so easy to make, and it’s a freezer jam that doesn’t require any processing or canning. My kids smear it on everything. It’s great to use in baking recipes and as a dessert topping, but we love it best as a breakfast spread. This jam reminds me of my childhood using fresh raspberries from the garden, and it is a great way to use raspberries from a harvest, too.
What we love about this Raspberry Freezer Jam
I grew up having homemade raspberry jam with fresh raspberries from my grandma’s and parents’ gardens, and even though I can’t grow raspberries in super hot Arizona, I love making this jam here in the summer when raspberries go on sale. It reminds me of my childhood, and there is something so sublime about homemade jam.
This is the easiest recipe. It only uses four ingredients, and because it is a freezer jam, you don’t have to worry about processing and canning. You mash the berries, mix the berries with the sugar, and pour in the boiled pectin with water and stir. The hardest thing about this recipe is waiting for 24 hours for the jam to set before using!
Looking for other recipes to use the raspberry jam with? Try our Berry Crumb Bars, and we love this jam on our Homemade White Sandwich Bread
What you need to make this Raspberry Jam
You will need the following ingredients:
- Raspberries
- Granulated sugar
- Powdered pectin
- Water
Simple Raspberry Jam Substitutions
For all of my recipes, I list possible substitutions, but honestly, for making jams, I am very specific on the amount of ingredients called for in each recipe and the specific type of berry used to make sure the jam sets and tastes good. Different fruits have different levels of acidity. Some jams may need a little lemon juice or different ratios of fruit to sugar. I follow the recommendations from the Ball Blue Book/Guide to Home Canning, Freezing & Dehydration when preserving food, as I did with this recipe, and I don’t recommend substituting a different type of berry or type of sweetener with this specific recipe.
Step-by-step Instructions
Step 1. Line 2 sheet pans with paper towels. Use fully-ripe, firm berries and discard any defective fruit. Wash the raspberries carefully in cold water and drain in a colander. Turn the berries onto the prepared sheet pans.
Step 2. In a large bowl, use a potato masher to finely crush the red raspberries.
Step 3. Combine the raspberries and sugar and let stand for about 20 minutes.
Step 4. In a small sauce pan, combine the pectin and water. Bring to a boil and boil for 1 minute stirring constantly. Add the hot pectin to the fruit mixture and stir for 3 minutes.
Step 5. Ladle the jam into the prepared jars or containers, leaving 1/4 inch headspace.
Step 6. Cap the jars with the lids and let stand at room temperature for 24 hours until set. Label and freeze.
Tips for Preparing Freezer Jam
- For all of my recipes, I list possible substitutions, but honestly, for making jams, I am very specific on the amount of ingredients called for in each recipe and the specific type of berry used to make sure the jam sets and tastes good. Different fruits have different levels of acidity. Some jams may need a little lemon juice or different ratios of fruit to sugar. I follow the recommendations from the Ball Blue Book/Guide to Home Canning, Freezing & Dehydration when preserving food, as I did with this recipe, and I don’t recommend substituting a different type of berry or type of sweetener with this specific recipe.
- For freezer jam, I use mason jars that say they are safe for freezing, with lids that match the size of the mouth of the jar. With this recipe, I used Kerr’s half-pint wide-mouth freezer-safe mason jars with lids and bands. You can also use sturdy, freezer-safe plastic containers with lids that tightly close. If using recycled containers, use ones that are odorless, tasteless, and grease-proof to prevent the absorption of odors or odd flavors in your jam. You want a rigid container (instead of a freezer bag).
- When making freezer jam, like when canning jam, always start with the most sanitary conditions by having clean equipment and work surfaces. Clean your counter well before using. I wash the jars I’m using for freezing in the dishwasher the night before. If you are using mason jars and lids, while you don’t have to boil the jars and lids before freezing as you would for canning, you can. Or simply wash before using with hot, soapy water. Make sure to use a clean towel for drying.
- Use the highest quality fruit when freezing. Discard soft, under-ripe, or defective fruit.
Frequently Asked Questions
| Can you make Simple Raspberry Jam in advance? |
| The jam needs to set at room temperature for 24 hours before refrigerating/freezing, so definitely make it the day before you would like to serve it. |
| How do I store freezer jam? |
| a. Freezer jam stays good in the freezer for up to a year. Always thaw your jam in the fridge overnight instead of at room temperature. Once opened, jam will stay fresh in the fridge for up to 3 weeks. Discard if there are any signs of mold or off smells. For more information, see the National Center for Home Food Preservation on jams and jellies. Once thawed, do not refreeze! b. Only thaw the amount you need to prevent the jam from being refrigerated too long. Also, refrigerate quickly after serving, as jam left at room temperature can mold or ferment in a short amount of time. |
Simple Raspberry Jam
I love making this Simple Raspberry Jam in the summer when raspberries go on sale. Made with just four ingredients, it is so easy to make, and it’s a freezer jam that doesn’t require any processing or canning. My kids smear it on everything. It’s great to use in baking recipes and as a dessert topping, but we love it best as a breakfast spread. This jam reminds me of my childhood using fresh raspberries from the garden, and it is a great way to use raspberries from a harvest, too.
7
minutes24
hours40 minutes
(20 of the 40 is resting time)Half pint
jarsIngredients
42 -48 ounces of red raspberries (you will use 3 cups of crushed raspberries and need to discard any defective fruit before preparing)
6 cups granulated sugar
1 package powdered pectin
1 cup water
Directions
- Before making the jam, start with clean equipment and work surfaces. Clean your counter well before using. Wash the jars/containers and lids in hot, soapy water or in the dishwasher. I also like using a clean ladle and a small, wide-mouthed funnel for pouring jam into the jars. Use a clean towel for drying. This recipe makes 8-9 half-pint jars of freezer jam. I use Kerr’s freezer-safe wide-mouth half-pint mason jars with lids and bands, but you can use freezer-safe plastic containers and lids as well. For more information, see tips and notes below in the recipe.
- Line 2 sheet pans with paper towels.
- Use fully-ripe, firm berries and discard any defective fruit. Wash the raspberries carefully in cold water and drain in a colander. Turn the berries onto the prepared sheet pans.
- In a large bowl, use a potato masher to finely crush the red raspberries. Combine the raspberries and sugar and let stand for about 20 minutes.
- In a small sauce pan, combine the pectin and water. Bring to a boil and boil for 1 minute stirring constantly.
- Add the hot pectin to the fruit mixture and stir for 3 minutes.
- Ladle the jam into the prepared jars or containers, leaving 1/4 inch headspace. Cap the jars with the lids and let stand at room temperature for 24 hours until set. Label and freeze.
Notes
- Why freeze homemade jam? Some advantages to freezing instead of canning food are that freezing keeps the natural color, fresh flavor, and nutritive qualities of most foods better than any other method of preservation. It is also the simplest and least time-consuming method.
- Use the highest quality fruit when freezing. Discard soft, under-ripe, or defective fruit.
- When making freezer jam, like when canning jam, always start with the most sanitary conditions by having clean equipment and work surfaces. Clean your counter well before using. I wash the jars I’m using for freezing in the dishwasher the night before. If you are using mason jars and lids, while you don’t have to boil the jars and lids before freezing as you would for canning, you can. Or simply wash before using with hot, soapy water. Make sure to use a clean towel for drying.
- For freezer jam, I use mason jars that say they are safe for freezing, with lids that match the size of the mouth of the jar. With this recipe, I use Kerr’s freezer-safe wide-mouth half pint mason jars with lids and bands. You can also use sturdy, freezer-safe plastic containers with lids that tightly close. If using recycled containers, use ones that are odorless, tasteless, and grease-proof to prevent the absorption of odors or odd flavors in your jam. You want a rigid container (instead of a freezer bag).
- I used Original Sure Jell Powdered Pectin for canning. It is naturally gluten-free as pectin is made from fruit, but it may not be labeled as gluten-free due to potential cross-contamination during packaging.
