Raspberry jam in small glass mason jars.

Raspberry Freezer Jam

Servings: 48
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 day
Total Time 1 day 25 minutes


  • 4 cups crushed raspberries (from about 6 cups whole raspberries, approximately 32 oz.)*
  • 3 1/2 cups (700g) granulated sugar**
  • 1 (1.75 oz) pkg. Sure-Jell For Less or No Sugar Needed Recipes Fruit Pectin (currently the pink box, don't use "Original")
  • 1 cup water


  1. Have clean and dry food storage containers or jars ready and set aside***.

  2. Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.

  3. Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.

  4. Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.

  5. Immediately stir in crushed raspberries and stir 1 minute.

  6. Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.

  7. Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).

  8. Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.

Recipe Notes

  • *To crush raspberries I use a potato masher and crush to nearly a puree with some chunky texture. If preferred you can strain half the fruit through a fine mesh strainer to remove seeds, though I never do this.
  • **Do not reduce or increase sugar amount or jam may not set properly.
  • ** I use 1 cup containers, you'll need about 9 of that size since you don't fill all the way to the top.
  • Recipe from Sure-Jell. Not sponsored I just love the product and jam.