Easy No-Cook Raspberry Freezer Jam

This easy raspberry freezer jam is made with fresh raspberries, sugar, and no-cook freezer jam pectin. There is no boiling, no water-bath canning, and no waiting for jars to seal. Simply crush the berries, stir everything together, fill your freezer-safe containers, and allow the jam to thicken.

I first shared this recipe in 2016 after picking raspberries with my daughter. At the time, I had always made jams and jellies the old-fashioned way—with boiling water, glass canning jars, and that wonderful little “pop” when the lids sealed.

Freezer jam was completely new to me! If you are just starting your Preserving Journey you might be interested in the Home Canning, Freezing and Dehydrating Planner. It has everything you need to start your preserving journey! Great for seasoned preservers too!

When my daughter told me how easy it was, I had to try it. She was right! It was one of the easiest ways I had ever preserved fresh raspberries, and I loved how bright and fresh the berries tasted.

What Is Freezer Jam?

Freezer jam is a yummy and more fresh-tasting jam that is stored in the refrigerator or freezer rather than processed in a water-bath canner.

Traditional canned jam is heated and processed so unopened jars can be stored at room temperature. Freezer jam is not shelf-stable and must remain refrigerated or frozen.

Because the fruit is not cooked, freezer jam has:

• A fresher fruit flavor
• A more vibrant color
• A quicker and easier preparation method…yipeee

It’s a great option when you want homemade jam without pulling out all the canning supplies.

Ingredients for No-Cook Raspberry Freezer Jam

You only need three ingredients:

• 6 cups Raspberries
• 1/3 cup Sugar ~ you can add more if you like to taste
• 1 Pouch of Mrs. Wages no Cook Freezer Jam

Use the Correct Kind of Pectin

This recipe requires pectin specifically labeled no-cook freezer jam pectin.

Don’t substitute with any of the following kinds of pectin:

• Regular powdered pectin
• Classic canning pectin
• Liquid pectin
• Low-sugar pectin
• Instant pectin from another brand without checking its directions

Different pectin products use different quantities, ratios, and preparation methods. Some require boiling even when the finished jam will be frozen.

Kitchen Tools You’ll Need

You do not need special canning equipment for this recipe.

• Large mixing bowl
• Stainless steel colander
• Potato masher
• Dry measuring cups
• Spoon or spatula
• Clean, freezer-safe containers with lids

A potato masher makes it easy to crush the berries without completely pureeing them. I like leaving a little texture in my raspberry jam.

Best Containers for Freezer Jam

Use clean containers that are specifically labeled freezer-safe.

You can use:

• Plastic freezer containers
• Freezer-safe jam containers
• Straight-sided freezer-safe glass jars…yep you can use glass!
• Small freezer-safe food storage containers with secure lids

The Ball freezer jars shown in my original photographs are no longer available. I have linked to a similar freezer-safe container that I use now… so you can still find the same general size and style. I love to use these freezer jars for Yogurt Parfaits, Peanut Butter in the bottom with celery sticks…etc.  We use them all the time!

Leave approximately ½ inch of headspace at the top of each container. The jam will expand slightly as it freezes.

How to Make Raspberry Freezer Jam

1. Prepare the containers

Wash your freezer-safe containers and lids in hot, soapy water or run them through the dishwasher. Allow them to air dry while you prepare the jam.

Because this jam will be refrigerated or frozen rather than canned for shelf storage, you do not need to process the containers in a water-bath canner.

2. Rinse the raspberries

Place the raspberries in a colander and rinse them gently under cool water.

Remove any leaves, stems, moldy berries, or damaged fruit…bugs. Allow the berries to drain well so you do not add unnecessary water to the jam.

3. Crush the raspberries

Place the raspberries in a large bowl and crush them with a potato masher. Six cups of fresh raspberries should give you approximately 4 cups of crushed fruit.

4. Add the pectin and sugar to the mashed fruit

Stir for about 3 minutes, making sure the sugar and pectin are thoroughly incorporated.

5. Fill the containers

Spoon or pour the raspberry jam into clean freezer-safe containers.

Leave approximately ½ inch of space between the jam and the top of the container and secure the lids.

6. Allow the jam to thicken

Let the filled containers stand at room temperature for approximately 30 minutes. After that the raspberry freezer jam is ready to eat!

7. Refrigerate or freeze

Place one container in the refrigerator to eat today… and freeze the remaining containers for later.

How Long Does Homemade Freezer Jam Last?

Raspberry freezer jam can be stored:

• In the refrigerator for up to 3 weeks
• In the freezer for up to 1 year

Freezer jam must not be stored at room temperature because it has not been processed as a shelf-stable canned food.

How to Thaw Raspberry Freezer Jam

Move one container from the freezer to the refrigerator and let it thaw overnight. OR if you want it like right now…place in warm water for half hour.

Once thawed:

• Keep the jam refrigerated.
• Use it within approximately three weeks.
• Do not repeatedly freeze and thaw the same container.

Freezing the jam in several small containers makes it easier to thaw only what your family will use. Some separation can occur after freezing. Simply stir the jam before serving.

Why Didn’t My Raspberry Freezer Jam Set?

Freezer jam may stay runny if the wrong type of pectin was used, the crushed fruit was not measured accurately, the sugar amount was changed, or the mixture was not stirred for the full three minutes. Let your jam chill completely before deciding it hasn’t set.

If it stays runny, you can use it as a raspberry sauce for pancakes, waffles, yogurt, oatmeal, cheesecake, or ice cream! It’s still YUM!

Enjoy my Berry Good Friends!