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A jar of Raspberry Freezer jam is served with toast.
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The Easiest Raspberry Freezer Jam Recipe
Prep Time
10 mins
Cook Time
30 mins
Rest Time
12 hrs
Total Time
12 hrs 40 mins
 

Try the Easiest Raspberry Freezer Jam Recipe-no pectin, no canning, just 40 minutes to make! Enjoy fresh, vibrant raspberry flavor year-round.

Servings: 4 (8 oz) jars
Author: Gemma Stafford
Ingredients
  • 8 cups (40 oz/1136 grams) raspberries, fresh or frozen
  • 3 cups (24 oz/680 g) granulated sugar
  • ¼ cup (2 fl oz/60 ml) lemon juice
  • 1 medium Granny Smith apple, grated (about 5 oz/ 142 g)
Instructions
  1. Place a small plate in the fridge to chill for later.
  2. In a large 8 quart, heavy bottomed saucepan, mash berries with a potato masher until the fruit is broken up. Don’t be afraid to leave lumps of raspberry for texture.
  3. To the saucepan add sugar, lemon juice, and grated apple. Stir until well combined.
  4. Place on the stovetop on high heat and bring berries to a boil.
  5. Lower the heat to medium and allow to actively simmer for about 25 minutes, stirring frequently to keep sugar from scorching.

  6. As the jam is simmering, use a metal spoon to remove the scum that rises to the surface of the jam.

  7. When you see the jam has thickened and the fruit is almost translucent, turn off the heat and test the set by adding a dollop onto the cold plate. Place back in the fridge for 10 minutes to chill. If the jam wrinkles when touched then your jam is ready. If it is loose and has spread then place the saucepan back on the stove to cook for longer.
  8. Wash 4 (8 oz) jam jars and lids in hot soapy water before drying well.
  9. While the jars are still warm, fill them up to a ½-inch from the top with the hot jam.
  10. Screw on the lids to allow them to cool and set for at least 12 hours at room temperature.
  11. To preserve the jam, store the jars in the freezer for up to 1 year. When you want to defrost it just take it out and allow it to thaw in the fridge overnight. Keep it in the fridge for up to 4 weeks.
Recipe Notes
  • Buying jars and lids. Jam jars can be found in some grocery and hardware stores, or you can buy jam jars online. If you only need lids because, for some reason, like socks, they disappear in the wash, then you can buy just the lids.

  • Stock up in-season. If you have access to berries or other fresh fruit while it's at its peak, buy as much ripe fruit as you can. Wash (and remove stems and pits), pack into freezer bags and freeze so that you have a supply for batches of jam all year round! Buying fruit in season is important because it has the best flavor and because in-season fruit is considerably less expensive. So take advantage!

  • Use a high-pectin apple. When choosing an apple for this recipe, go with a tart variety (like Granny Smith) that is very firm or under-ripe for the highest levels of pectin.
  • How to tell the doneness. You can test the thickness of jam by using a plate test: before cooking the fruit, place a small plate in the refrigerator. Once the jam is done cooking, turn off the heat and place a small spoonful of jam on the cold plate and return to the refrigerator. After 10 minutes, check the jam. If the jam wrinkles when touched, then it is ready. If the jam is loose and has spread, cook the jam a bit longer and repeat the test until done.