Raspberry Freezer Jam
Crushed raspberries set with pectin and frozen rather than cooked, keeping a fresh-fruit taste.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Servings
- 30
- Difficulty
- Easy
- Calories
- 50 kcal
Equipment
- •Freezer containers
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 50 kcal
- fat
- 0 g
- carbs
- 13 g
- protein
- 0 g
- calories
- 50
Instructions
- 1
Crush the raspberries roughly, leaving some texture.
- 2
Stir the sugar through and leave 15 minutes.
- 3
Boil the pectin with the water for 1 minute, stirring constantly.
- 4
Pour the hot pectin into the fruit with the lemon juice and stir for 3 minutes.
- 5
Ladle into clean containers, leaving headspace for expansion.
- 6
Rest at room temperature 24 hours to set, then freeze.
Chef's tips
Follow the pectin packet ratios exactly; freezer jam sets by chemistry, not by boiling.
Ingredient substitutions
- raspberries → strawberries, crushed the same way
Storage
Freezes 12 months; keeps 3 weeks refrigerated once thawed.
Common mistakes to avoid
- •Filling containers to the brim so they crack in the freezer
Serving suggestions
Cooked Raspberry Freezer Jam?
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