Easy Raspberry Freezer Jam Recipe with 3 Simple Ingredients to Try Today
A quick and easy raspberry freezer jam made with just fresh raspberries, sugar, and freezer pectin. Ready to eat in under 24 hours without any cooking or canning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours (including setting time)
- Yield: About 4 cups (approximately 16 servings of 1 tablespoon each) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups fresh raspberries (about 600 grams)
- 2 cups granulated sugar (about 400 grams)
- 1 packet freezer pectin (1.75 oz / 50 grams)
Instructions
- Wash and prepare the raspberries by rinsing gently under cold water, draining well, and removing any stems or damaged berries. Dry slightly with paper towels.
- Place the raspberries in a large mixing bowl and gently crush them with a potato masher or fork until mostly broken down but still chunky.
- Stir in the granulated sugar with the mashed raspberries until evenly distributed and the mixture looks juicy.
- Let the sugar and raspberries sit for about 10 minutes to macerate and draw out the juice.
- Gradually add the freezer pectin to the berry mixture, stirring continuously to avoid lumps.
- Beat the mixture on medium speed with a hand mixer or whisk for 3 to 4 minutes to dissolve the pectin and sugar completely and aerate the jam.
- Spoon the jam into clean, airtight containers or jars, leaving about ½-inch headspace, and seal tightly.
- Refrigerate the jam for at least 24 hours to fully set. For longer storage, freeze the jam.
Notes
Do not skip the beating step after adding pectin to avoid lumps or grainy texture. Use fresh, ripe raspberries for best flavor and texture. Sterilize jars by washing in hot, soapy water and air drying to prolong freshness. If jam is too loose after chilling, beat again with a bit more pectin or enjoy as a fresh fruit spread. Frozen raspberries can be used but thaw and drain excess liquid first.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1.5
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