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Easy No-Cook Raspberry Freezer Jam Recipe

Easy No-Cook Raspberry Freezer Jam

Fresh crushed raspberries and sugar are combined with a boiled pectin mixture for a vivid, fruity freezer jam. The recipe yields about 5 cups and keeps refrigerated for up to 3 weeks or frozen for up to 1 year.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Crushed raspberries, measured after crushing
  • 1 1/2 cups Granulated sugar
  • 1 box (1.75) ounces SURE-JELL Premium Fruit Pectin
  • 3/4 cup Water

Method
 

Step-by-Step
  1. Wash the raspberries and drain them well. Crush the berries thoroughly, then measure exactly 4 cups after crushing.
  2. Combine the crushed raspberries and sugar in a large bowl. Let the mixture stand for 10 minutes, stirring occasionally.
  3. Stir the SURE-JELL Premium Fruit Pectin into the water in a small saucepan. Bring it to a full boil over high heat while stirring constantly, then boil for 1 minute.
  4. Pour the hot pectin mixture into the raspberry mixture. Stir continuously for about 3 minutes, or until the sugar is completely dissolved and the mixture is no longer grainy.
  5. Ladle the jam into clean, dry freezer containers, leaving about 1/2 inch of headspace for expansion. Cover the containers and let them stand at room temperature for 24 hours before refrigerating or freezing.

Notes

Measure the fruit only after crushing it, and do not change the stated fruit, sugar, or pectin quantities. Refrigerate the set jam for up to about 3 weeks or freeze it for up to 1 year; thaw frozen jam in the refrigerator.