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Easy No-Cook Raspberry Freezer Jam Recipe

no-cook raspberry freezer jam - featured image

A quick and simple no-cook raspberry freezer jam that preserves fresh raspberry flavor and texture, ready in just 5 minutes without any boiling.

Ingredients

Scale
  • 4 cups (600g) fresh raspberries
  • 3 cups (600g) granulated sugar
  • 1 packet (1.75 oz / 49g) powdered no-cook fruit pectin
  • 1/2 cup (120 ml) water
  • 2 tablespoons (30 ml) fresh lemon juice

Instructions

  1. Gently rinse 4 cups (600g) of fresh raspberries and drain well. Place them into a large mixing bowl. Using a potato masher or fork, gently crush the raspberries until about half are smashed but some whole bits remain, about 1-2 minutes.
  2. Add 3 cups (600g) granulated sugar to the mashed raspberries. Stir well until sugar is evenly distributed and raspberries start releasing juices. Let sit for about 5 minutes.
  3. In a small saucepan or microwave-safe bowl, combine 1 packet (1.75 oz / 49g) no-cook fruit pectin with 1/2 cup (120 ml) cold water. Heat gently until pectin dissolves completely and mixture is smooth and clear, about 30-60 seconds.
  4. Stir 2 tablespoons (30 ml) fresh lemon juice into the dissolved pectin mixture.
  5. Pour the pectin and lemon juice mixture into the bowl with raspberries and sugar. Stir quickly but gently for about 3 minutes until fully incorporated and mixture starts thickening.
  6. Spoon jam into clean glass jars or airtight containers, leaving about 1/2 inch headspace. Seal tightly and let sit at room temperature for 30 minutes.
  7. Refrigerate for up to 3 weeks or freeze for longer storage. Jam will thicken further as it chills.

Notes

Use no-cook pectin labeled for freezer jam like Sure-Jell for best results. Do not over-mash raspberries to maintain texture. Stir pectin mixture fully for 3 minutes to activate thickening. Fresh lemon juice helps jam set better. Jam thickens as it chills; if runny, refrigerate longer. Store jam in sterilized containers to avoid spoilage.

Nutrition

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