Ever wondered how to make raspberry jam? Our Homemade Raspberry Jam Recipe is perfection, and stores great in the freezer for up to a year.
Honestly though, is there anything better than homemade raspberry jam on a warm piece of toast? I submit no. My husband and kids are total jam snobs, and I can’t say I blame them. Some things are just better homemade and raspberry jam is one of them.
Raspberry Freezer Jam
Although we typically store this jam in the freezer, you can also pressure can it as well. If you love homemade jam as much as we do you definitely need to check out our recipes for homemade Strawberry Freezer Jam or our fan favorite Homemade Pepper Jelly.
We also have these cute jam neighbor gift tags if you have extra and want to give some away as gifts.
Okay, you ready to break down this easy recipe?
Homemade Raspberry Jam
Below you will find a step by step pictorial for the process of making this raspberry freezer jam. Instructions are listed below the collage images.
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Top Left – First, wash and dry your jars or containers you plan to store the jam in. Add 6 cups of washed and dried raspberries into a medium sized bowl.
Top Right – Mash raspberries. If you prefer your jam without as many seeds, you can press your fruit mixture into a sieve at this point to remove some of the seeds. We leave ours in.
Bottom Left – Measure 5 1/4 cups of sugar into a separate bowl. Add sugar to the raspberries and let sit for ten minutes, stirring occasionally.
Bottom Right – In a saucepan, stir in one package of Sure Jell Fruit Pectin (found online here or at your local grocery store) and 3/4 cups water over high heat. The pectin may start out with lumps. Boil one minute, stirring constantly. Remove from heat and add in your sugar berry mixture. Stir constantly for three minutes or until sugar is completely dissolved.
Left – Pour immediately into cleaned and prepared jars. This jar funnel is super helpful. Fill each jar about 1/2 inch space below the top of the edge for jam to expand when freezing.
Bottom Right – Add on lids. Let stand at room temperature for about 24 hours or until set. Jam stays good in the refrigerator for up to three weeks, or in the freezer for one year. If frozen, thaw in the refrigerator before using.
Wrap with twine to give to neighbors, or pop on some toast and ENJOY.
PRO TIPS:
- Any freezer friendly container can be used to store, it doesn’t need to be a mason jar.
- Recipe yields about seven cups of jam.
- Do not double the recipe. If wanting to make more jam unfortunately you need to prepare each batch one at a time to ensure jam sets correctly.
- Do not reduce the amount of sugar in the recipe, unless you want runnier jam. The sugar helps the jam to set correctly.
- I love these Jar Funnels for canning. Here is the fruit pectin I use.
Raspberry Jam Recipe
If you make this recipe and enjoy it we would love for you to leave us a positive comment and review, they mean so much to us.
Raspberry Freezer Jam
Equipment
- Stove
- Jars or Containers to Store Jam
Ingredients
- 6 Cups Raspberries
- 5 1/4 Cups Sugar
- 1 Box Sure Jell Fruit Pectin 1.75 oz.
Instructions
- First, wash and dry your jars or containers you plan to store the jam in. Add 6 cups of washed and dried raspberries into a medium sized bowl. Mash raspberries. If you prefer your jam without as many seeds, you can press your fruit mixture into a sieve at this point to remove some of the seeds. We leave ours in.
- Measure 5 1/4 cups of sugar into a separate bowl. Add sugar to the raspberries and let sit for ten minutes, stirring occasionally.
- In a saucepan, stir in one package of Sure Jell Fruit Pectin (found online here or at your local grocery store) and 3/4 cups water over high heat. The pectin may start out with lumps. Boil one minute, stirring constantly. Remove from heat and add in your sugar berry mixture. Stir constantly for three minutes or until sugar is completely dissolved.
- Pour immediately into cleaned and prepared jars. This jar funnel is super helpful. Fill each jar about 1/2 inch space below the top of the edge for jam to expand when freezing.
- Add on lids. Let stand at room temperature for about 24 hours or until set. Jam stays good in the refrigerator for up to three weeks, or in the freezer for one year. If frozen, thaw in the refrigerator before using.
Notes
- Any freezer friendly container can be used to store, it doesn't need to be a mason jar.
- Recipe yields about seven cups of jam.
- Do not double the recipe. If wanting to make more jam unfortunately you need to prepare each batch one at a time to ensure jam sets correctly.
- Do not reduce the amount of sugar in the recipe, unless you want runnier jam. The sugar helps the jam to set correctly.
- I love these Jar Funnels for canning. Here is the fruit pectin I use.
Nutrition
Happy jam making!
xo,
I made this over the weekend and this is so good! I am making another batch now to give as gifts to my family!
You better believe I make big batches of this!! My kids love it on toast or on a bagel. It’s so yummy!
There is no comparison between this amazing jam and the stuff from the store. It is so good!