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This low sugar raspberry freezer jam is full of fresh summer flavor, super easy to make, and uses way less sugar than traditional jam. You’ll love making this easy freezer jam every summer!
Easy Fresh Raspberry Jam
Homemade freezer jam is one of my favorite recipes because it’s so much tastier than store-bought and lower sugar. You’ll love my Low Sugar Strawberry Freezer Jam and Strawberry Rhubarb Freezer Jam too. Here’s why you’ll love this homemade raspberry freezer jam recipe!
- Fresh raspberry flavor. This delicious homemade jam is the easiest way to preserve that fresh summer berry flavor! Freezer jams are my favorite because they maintain that vibrant fresh flavor so well.
- Low sugar. Unlike most homemade raspberry jam, this recipe uses way less added sugar but is just as delicious.
- Low ingredient. Only five ingredients needed (and one is water)!
- No canning skills required. Freezer jam is so so simple with no complicated canning steps or canning supplies needed. Plus it still keeps in your freezer for up to a year!
This jam is delicious on toast or English muffins, but you can also add a dollop to my favorite Ninja Creami Vanilla Ice Cream! If you want homemade jam without pectin, you can also give my Raspberry Chia Jam and Blackberry Chia Jam a try!
Ingredients
You only need 5 simple ingredients to make this! Make sure to scroll down to the recipe card for full ingredient amounts and instructions.
- Fresh raspberries. You’ll need ripe, fresh fruit. The sweeter the better!
- Low sugar pectin. I like using Lower Sugar Sure Jell Pectin best, it’s the one in the pink box.
- Sugar. The best part is that unlike most homemade jams that call for 4+ cups of sugar, this one only uses 1 cup for the entire recipe!
- Lemon juice. A little bit of lemon adds just the right amount of tart.
- Water.
Variations
- Raspberry lime jam. Instead of lemon juice, use lime for a different citrus twist.
- Raspberry orange jam. Add 1/4 cup of orange juice and skip the lemon.
- Raspberry peach jam. Swap 2 cups of raspberries for 2 cups of peeled and sliced fresh peaches.
- Add fresh herbs. Add a tablespoon of chopped fresh basil or 1-2 teaspoons of fresh chopped mint.
How To Make Raspberry Freezer Jam
- Prep raspberries. Start by adding raspberries to a food processor.
- Pulse. Pulse raspberries until they’re mostly blended, but chunky. You can also use a potato masher to use mashed raspberries.
- Start pectin mixture. Whisk together sugar and pectin in a medium saucepan. Pour ¾ cup water into the pan and stir.
- Heat. Heat sugar mixture on medium-high until it reaches a full boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add berries. Add crushed berries and lemon juice to the pan and stir until completely combined.
- Transfer to jars and set. Transfer raspberry mixture to half-pint jars (8 oz.) with lids. Allow to cool for about 30 minutes and then place in the fridge to let the jam set for 24 hours. Store remaining jam in the fridge or freezer.
How to Store
Remember, this is freezer jam and cannot be stored at room temperature. Store in the fridge or freezer in an airtight container like 8 oz. glass mason jars with lid.
- Fridge: Store in the fridge for up to 2 weeks for best freshness.
- Freezer: Store jam in a freezer safe container for up to 1 year.
Jamie’s Tips
Tips for Success
- Use pectin made for low sugar recipes. If you try to use regular pectin, it won’t set up correctly. I always use Sure Jell Less Sugar Fruit Pectin (the pink box) but you can also use 6 tablespoons of any low sugar pectin.
- Choose sweet berries! Sweet, fresh berries make the most delicious jam and keeps the amount of sugar low. Choose the most ripe berries you can find for best results.
- Taste test to your preference. Right after you mix the raspberries with your sugar and pectin mixture, give it a taste. Add additional sugar or lemon juice if needed. Even if you add an extra half cup of sugar, it will still be way lower sugar than most jam recipes.
- Leave room for freezing. Leave about a half inch space at the top of your jars to allow room for expansion when it freezes.
- Use 8 oz. or smaller jars. I’ve found that 8 oz. jars are the perfect size to allow the jam to set best. Or you can use smaller!
More Easy Jams (No Canning!)
If you’ve made and loved this Low Sugar Raspberry Freezer Jam or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Low Sugar Raspberry Freezer Jam
Ingredients
- 8 cups fresh raspberries, (~4 cups crushed berries)
- 1 tbsp lemon juice
- 1 cup sugar
- 3/4 cups water
- 1.75 oz. box low-sugar pectin (I use Sure-Jell low sugar, the pink box), or 6 tbsp of other low sugar pectin
Instructions
- Crush raspberries by pulsing in a food processor until blended but still chunky.
- Whisk together sugar and pectin in a medium saucepan. Pour ¾ cup water into the pan and, stir.
- Heat on medium-high until it reaches a full boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add crushed berries and lemon juice to the pan and stir until completely combined.
- Transfer jam to 8 oz. mason jars with lids.
- Allow to cool for about 30 minutes and then place in the fridge to continue setting for 24 hours. Store remaining jam in the freezer.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
