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4.9 from 171 votes

Raspberry Freezer Jam

The BEST homemade raspberry jam that requires just four simple ingredients and will last in the freezer for up to one year!

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 pints
Calories: 575 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 cups fresh raspberries fresh and ripe
  • 5 1/4 cups granulated sugar
  • 1 box Sure Jell Fruit Pectin (found at your local grocery store, walmart, or online)
  • 3/4 cup water
  • A few clean glass or plastic jars with lids

Instructions

    Cup of Yum
  1. *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
  2. Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
  3. Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries. 
  4. Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
  5. Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
  6. In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
  7. Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
  8. Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
  9. Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
  10. You might also like Peach Jam or Strawberry Jam!

Notes

  • Recipe makes about 7-8 cups of Jam, to fill about 4 pints. 
  • *Calories in nutritional label are for 1 pint of jam.
  • Don't miss my tips and commonly asked questions, above, for making perfect jam. 

Nutrition Information

Calories 575kcal (29%) Carbohydrates 147g (49%) Protein 1g (2%) Sodium 15mg (1%) Potassium 135mg (4%) Fiber 6g (24%) Sugar 134g (268%) Vitamin A 30IU (1%) Vitamin C 23.6mg (26%) Calcium 24mg (2%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 4pints

Amount Per Serving

Calories 575

% Daily Value*

Calories 575kcal 29%
Carbohydrates 147g 49%
Protein 1g 2%
Sodium 15mg 1%
Potassium 135mg 3%
Fiber 6g 24%
Sugar 134g 268%
Vitamin A 30IU 1%
Vitamin C 23.6mg 26%
Calcium 24mg 2%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.