There are very few things as delicious as homemade raspberry jam, and this recipe only requires four simple ingredients and lasts in the freezer for up to one year!  It’s quick and easy and free of artificial colors, flavors, and preservatives.
Pint jars of raspberry freezer jam lined up on a white marble board.
Raspberry Jam

I was completely spoiled to grow up with fresh raspberry jam in the fridge, and a never-ending stockpile of raspberry freezer jam when the fridge jar was gone. My grandpa had a huge garden that included rows and rows or raspberry bushes, and my family benefited from the spoils 🙂

Many of my childhood friends would ask for a jar of my mom’s homemade raspberry jam for their birthday–that’s how yummy this stuff is! When I got to college and actually had to buy my own jam from the store, the choices were so disappointing! There’s just nothing that compares to homemade jam.

The best part about this raspberry jam is that you don’t need any special tools to make it. You can store it in any freezer safe container (it doesn’t have to be a glass jar, that’s just what I choose to use). One batch of jam will fill close to 4 pints and lasts up to one year in the freezer!

How to make raspberry freezer jam:

First gather your ingredients, including raspberries, sugar, 1 box of surejell fruit pectin and water. Be sure to use firm, ripe berries for the best flavor and set. If you use overripe berries the jam may end up more soft and runny (but if this happens, you can fix it! Read on).

Add the raspberries to a large bowl and mash them gently. They should still look pretty chunky and thick, just not “whole”. They will be stirred a lot with the sugar and pectin.

The ingredients needed to make raspberry jam including a bowl of fresh raspberries, a package of granulated sugar, and a box of surejell fruit pectin next to another photo of a large bowl of raspberries being mashed.

Measure out exactly three cups of mashed berries. It’s important to be particular in your measurements of the mashed berries and sugar, so that the jam will set up properly. (If you have a bit of extra mashed berries, save them for topping on waffles, pancakes or french toast, or freeze them to add to smoothies.)

To the three cups of mashed berries, add one cup of sugar and stir it in until dissolved. Repeat, adding just one cup at a time, until all of the sugar has been added. Let the mixture rest for 10 minutes, while you prepare the pectin.

A bowl of mashed berries and a measuring cup measuring out the mashed berries, next to another photo of a bowl of mashed raspberries and granulated sugar being poured on top.

Add the box of pectin and ¾ cup of water to a small saucepan. Stir the mixture well as you bring it to a full boil (a boil that doesn’t stop when you stir it), and then stir constantly and boil it for 1 minute.

Pour the pectin over the berries and stir to combine. Continue to stir the mixture until the sugar is completely dissolved, and you cant hear or taste any crunchy sugar granules. This step is really important, otherwise you could end up with pools of sugar at the bottom of the jam after it is in the jars.

Process photos for making raspberry jam including adding pectin and water to a saucepan to boil, and then pouring the boiling mixture into the bowl of mashed raspberries and sugar.

Ladle the jam into containers, or use a funnel. Cover with a lid and allow the containers to rest at room temperature for 24 hours to allow it to set up. Then, store it in the freezer.

Raspberry jam being ladled into a pint jar, next to another photo of filled jars of raspberry jam.

Frequently Asked Questions:
How long can jam be kept in the refrigerator or freezer?

You can store homemade raspberry jam in the freezer for up to 1 year!  Once you take it out of the freezer, store it in the refrigerator for up to 3-4 weeks.

Can you use glass jars for freezer jam, and how many jars will I need?

Yes!  I love to use glass mason jars for freezer jam, but you can use any container that is freezer friendly. These Ball plastic jars are great, or use a freezer-safe tupperware.

How many containers you use depends on how big they are. This recipe makes about 7-8 cups of jam. I like to use pint size jars for my family and 2 cups of jam will fill a pint, so I can fill about 4 pints. Half pint jars are smaller and great for giving as neighbor gifts. A half pint jar is 8 oz and will be filled with about one cup of jam, so you’ll need about 7 or 8.

Raspberry jam spread on a piece of toast on a white plate.

Can you use frozen berries to make freezer jam?

You can use frozen berries to make freezer jam!  Be sure that the fruit is NOT sugared, substitute an equal amount of frozen fruit for fresh fruit, thaw the fruit to room temperature, and don’t drain the excess juice that is produced from the thawing process.

Can I use less sugar, or substitute an artificial sweetener?

If you want the jam to set properly, it’s important that the amount of sugar is not altered, and artificial sweeteners will not set properly either. If you’re looking for a jam recipe with low sugar, I would highly recommend using low-sugar surejell fruit pectin.

What to do if my jam doesn’t set?

If you end up making the jam and find that it’s too runny or soft, don’t worry, you can fix it! Maybe your berries were extra ripe and juicy, or maybe the sugar didn’t get dissolved well enough when you added the pectin and you see pools of liquid at the bottom of the jar.

The best thing to do is to pour all of the jam back into a large bowl. Cook another box of pectin with water (step 5), and add it to the jam. Stir it really well, until the sugar is completely dissolved. The extra box of pectin will help to thicken the jam further.

Consider serving with:

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Pint jars of raspberry freezer jam lined up on a white marble board.
Prep 25 mins
Cook 5 mins
Total 30 mins
Add to Meal Plan


  • 6 cups fresh raspberries fresh and ripe
  • 5 1/4 cups granulated sugar
  • 1 box Sure Jell Fruit Pectin (found at your local grocery store, walmart, or online)
  • 3/4 cup water
  • A few clean glass or plastic jars with lids


  • *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
  • Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
  • Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries. 
  • Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
  • Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 ¼ cups of sugar.
    Let stand for 10 minutes.
  • In a small saucepan, stir together pectin with ¾ cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
  • Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
  • Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
  • Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
  • You might also like Peach Jam or Strawberry Jam!


Recipe makes about 7-8 cups of Jam, to fill about 4 pints. 
*Calories in nutritional label are for 1 pint of jam.
Don't miss my tips and commonly asked questions, above, for making perfect jam. 


Calories: 575kcalCarbohydrates: 147gProtein: 1gSodium: 15mgPotassium: 135mgFiber: 6gSugar: 134gVitamin A: 30IUVitamin C: 23.6mgCalcium: 24mgIron: 0.9mg

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*I originally shared this recipe in June 2013. Updated August 2018.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Help! I added the boiled pectin to the raspberry/sugar mixture and the pectin just clumped into gelatinous clots! No amount of stirring is breaking them up!

  2. 5 stars
    I use to make jam in my bread machine and always had a great outcome with it. I’m getting older and lugging things in and out of cabinets is one thing I try to do without these days, but I have a fig tree that yields more figs than I can count… I’ve been making fig jam for years and am so grateful to come across a recipe that is easy to make AND produces the desired results! When you read all the directions before starting – it doesn’t get any better 🙂

  3. I didn’t completely read the recipe before starting this adventure, but holy cow is this amazing! I used homegrown raspberries (2 cups mashed) and 1 cup mashed of fresh strawberries. Mixed them well, adding 3 full cups of sugar one at a time until dissolved. Let it rest, made pectin as instructed, then added to berry mix and mixed until no granules were detected. Everything set up perfectly and the flavor is amazing! It might be a total fluke for a first time jammer, but I’m really pleased!

    1. Give it 24 hours but if it still seems funny, heat another pack of pectin and stir it back into your jam- this will mean you’ll have to empty all the man back into a bowl! But that will definitely help it set.

      1. In the event I’ve let it set for 24h on the counter and it didn’t thicken and I add more pectin at that point: do I let it set on the counter for another 24 hours or do I put it right into the freezer?

  4. Recipe says 6 cups of raspberries then you only use 3 cups. I found this annoying as I spent $12.00 on more raspberries to bring it up to 6 cups then see I only need 3 cups.

    1. The recipe says 6 cups of raspberries because they get mashed, which will yield close to the 3 cups of mashed berries you will need.

  5. HELP, Made boysenberry (homegrown berries)….yesterday….overnight on counter…. fothy this morning and overflowed…liquid at bottom.

    Safe to eat? Too soon to spoil? thanks, Jean

  6. Hello,
    I used a strainer to smash rasberry juice fresh and eliminate the seeds?? Is there a way to make the jam then eliminate the seeds or only to strain it through and do similar to a sieve? I am hooked on to making freezer jam since this past summer! I am interested in low sugar freezer jams. I am considering what berry to add with the rasberry to make a multifruit jam. Sometimes I only get a small amount of one fruit and more of another so I have started to combine, such as… one that recently turned out awesome… fresh pomegranate juiced using the strainer as a seive, blackberry juiced, fresh blueberries and strawberries and it came out amazingly delicious!! I use part fresh seived juice and part smashed fruit. yummy. So do you have another way to remove the seeds from the jams??? Thank you so much.

    1. Hello, wanting to add green chili’s to this recipe. Is it do-able? And if so, what would you suggest amounts and changes would be? Thank you!

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