Easy No-Cook Raspberry Freezer Jam
This easy raspberry freezer jam is made with fresh raspberries and no-cook freezer jam pectin. No boiling or water-bath canning is required.
Calories 18kcal
Ingredients
- 6 cups fresh raspberries approximately 4 cups when crushed
- 1½ cups granulated sugar you can use: honey, stevia, coconut sugar
- 1 pouch Mrs. Wages No Cook Freezer Jam Fruit Pectin
Instructions
- Wash the containers and lids in hot, soapy water or in the dishwasher.
- Rinse the raspberries gently and allow them to drain well.
- Place the raspberries in a large bowl and crush them with a potato masher.
- Add the sugar and pectin mixture to the crushed raspberries.
- Stir continuously for 3 minutes.
- Spoon the jam into clean freezer-safe containers, leaving approximately ½ inch of headspace.
- Secure the lids and allow the containers to stand for 30 minutes to thicken.
- Refrigerate for up to 3 weeks or freeze for up to 1 year.
Notes
- This recipe requires pectin specifically labeled no-cook freezer jam pectin.
- Do not use regular powdered or liquid pectin as a direct substitute.
- Measure the fruit after crushing it.
- Freezer jam is not shelf-stable and must remain refrigerated or frozen.
- Thaw frozen jam overnight in the refrigerator or thaw in warm water for faster use.
- Nutritional value is based on 1 1/2 Cups sugar. I usually use only 1/3 cup sugar.
Nutrition
Serving: 88Tablespoons | Calories: 18kcal | Carbohydrates: 8.8g | Sugar: 7.6g
