This sugar free Raspberry freezer jam recipe is a classic, and everyone loves it! No-cook means it’s fast and easy to make, and it’s bursting with natural flavor!
Sugar Free Raspberry Freezer Jam
We grow buckets of raspberries and make this sugar free raspberry freezer jam every year. We love it on pancakes, sourdough biscuits, fresh bread, and sourdough waffles but it’s good for so much more… Like in fresh raspberry pie, on toast, as an ice cream topping, and in sandwiches!
Making freezer jam is one of the best ways to preserve your fresh raspberry harvest for over an entire year…. Even after a in the freezer it tastes like fresh raspberries!
(This blog post contains affiliate links to products I recommend for this recipe. I do make a small commission on purchases, at no extra cost to you.)
I get so excited that this raspberry freezer jam is just about the raspberries, with no sugar at all! Instead, I use erythritol as a sweetener. This erythritol is the best I’ve ever tried, it’s not grainy like others can be, and mixes well into your recipe!
I also love that this freezer jam is raw, so it tastes FRESH! There’s nothing better than having a big bite of raw raspberry freezer jam in the middle of winter… You’ll want to just eat it with a spoon because it tastes like fresh raspberries straight out of your garden!
The perfect recipe for beginners!
If you’ve never made jam before, you’re in the right place to start! This simple freezer jam recipe is perfect to make your own jam for the first time because you don’t need any canning knowledge at all! There’s no water bath, in fact, there’s no cooking at all!
Just blend all the ingredients well, (instructions are below) and put them into freezer-safe mason jars. Place your sugar-free raspberry freezer jam in the freezer and you’re all done! That’s it… Simple, delicious, easy raspberry jam recipe!
INGREDIENTS
- 4 cups of washed raspberries (You can use frozen too)
- 1/4 cup lemon juice (You can substitute with citric acid powder.)
- 1/3 cup Ultra Gel or EZ Gel (My favorite no-cook no sugar thickener!)
- 1/3 cup erythritol – My favorite sugar substitute is the best for cooking with… It mixes perfectly into your jam and is not grainy!)
TOOLS
This sugar-free raspberry freezer jam recipe is so simple, and cuts out many steps that require things like a potato masher, candy thermometer, water bath canner, or large pot!
These are the only tools I use to make this super easy, delicious raspberry freezer jam:
- A blender or a food processor
- Measuring Cups
- A Wire Whisk
- A Big Spoon
- Freezer-safe mason jars or freezer-safe storage containers.
- I use an upright and chest freezer to keep this jam and food storage.
WHY USE LEMON JUICE?
Lemon juice may seem like an odd ingredient for raspberry jam…. However, the citric acid in lemon juice helps preserve the bright red color of raspberries, keeping your jam looking vibrant and fresh.
On top of preserving the color, lemon juice adds a nice tart flavor that really compliments the raspberries!
Raspberry Jam VS. Raspberry FREEZER Jam
There are two main differences between raspberry freezer jam and traditional raspberry jam:
- Traditional Raspberry jam recipes cook your fruit, but freezer jam does not (some recipes barely cook the fruit) but this recipe does not cook the raspberries at all! Verses a traditional jam recipe that simmers raspberries with large amounts of sugar for long periods of time, destroying the freshness!
- Raspberry Freezer Jams are always less sugar than traditional jams. Most freezer jams call for half the sugar of traditional jams. However, this freezer jam recipe has no added sugar at all!
Simple Instructions
- First: Add 4 cups of raspberries, and place raspberries in a food processor or blender. Add 1/4 cup of lemon juice or citric acid, and 1/3 cup of erythritol, and Blend till you get it as smooth as you like.
- Second: Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Raspberry freezer jam, blend Ultra Gel with puree in the blender.
- Third: Let your freezer jam rest at this point for 3-5 minutes to set up.
- Fourth: Now you can spoon your sugar-free raspberry freezer jam into your clean freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch headspace if using jars. Raspberry Freezer Jam will expand a bit when it freezes and your jar will break if you fill it all the way.
- Freeze for up to two years. (After two years it’s still good to eat, but has a little discoloration and loses some freshness.)
- Thaw and enjoy from the refrigerator for up to two weeks… It won’t last that long!
FREEZER JAM THICKENER: ULTRA GEL
Ultra Gel is a modified food starch made from potato or corn starch. They use an enzyme to change or modify the starch in corn or potatoes so that you don’t have to cook it to thicken! That’s because it thickens any liquid whether it’s hot or cold. This is a GREAT thickener to keep on hand, and it’s wonderful for raw jams, like this raspberry freezer jam recipe! E Z Gel is the same thing, just a different brand.
TIPS
- Adjust the texture to your liking from chunky – smooth by blending it more or less… If you want your raspberry freezer jam smooth, then blend the Ultra Gel into the puree, instead of whisking it in.
- You don’t have to use sugar at all if you don’t want to. Likewise, you can substitute maple syrup for honey, my favorite erythritol, and other natural sweeteners.
- DON’T skip the lemon juice! It keeps the color beautiful and preserves freshness! You can use any citric acid source you like, in this recipe I use lemon juice. But, you can also use lime juice or citric acid powder if you only want the raspberry flavor.
- Make your freezer jam thicker by adding a tablespoon more of the Ultra Gel at a time. (Till your jam is as thick as you want it.) And vice versa, you can make your jam thinner by reducing the recipe by a tablespoon at a time.
- Wash glass jars or freezer-safe containers in hot soap water, rinse with hot water to sterilize and set on a clean towel.
- Store freezer jam in airtight freezer-safe containers till you’re ready to use.
- Thaw frozen freezer jam on the counter, or use the microwave if you’re in a hurry.
- Use thawed raspberry freezer jam within two weeks of opening.
- Store in the refrigerator after opening…. If there’s any left in the jar!
ERYTHRITOL SWEETENER
Erythritol is a sugar alcohol made with yeast that ferments the glucose in corn and wheat starch. It contains way fewer calories than sugar and other sugar alcohols. This is my favorite Erythritol because it’s super fine and mixes very well into jams and other recipes!
Can I use PLASTIC containers?
Yes, you can use plastic containers to freeze your raspberry freezer jam! Any smaller sturdy plastic container with a tight-fitting lid will work. However, I prefer containers that are BPA-free, like these BPA free small containers!
DO YOU HAVE TO BOIL JARS FOR FREEZER JAM?
Nope… Making raspberry freezer jam is WAY easier than canning it! When you make freezer jam and store it in the freezer, you do not need to boil freezer-safe jam jars. Just make sure to give freezer jars and lids a good washing in hot water right before using them!
How long does Raspberry freezer jam last in the freezer?
Raspberry Freezer Jam is best when used within the first year, though it can keep its flavor for up to 2 years in a deep freezer. After opening Raspberry freezer jam, it is good for a week in the refrigerator, after about a week in the fridge, it can start to mold.
Recipe Card
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Sugar Free Raspberry Freezer Jam – No Pectin
Ingredients
- 4 cups of washed raspberries You can use frozen too
- 1/4 cup lemon juice You can substitute with citric acid powder.
- 1/3 cup Ultra Gel or EZ Gel My favorite no-cook no sugar thickener!
- 1/3 cup erythritol My favorite sugar substitute and the linked brand is the best for cooking with… It mixes perfectly into your jam… is not grainy!
Instructions
- First: Add 4 cups of raspberries, and place raspberries in a food processor or blender. Add 1/4 cup of lemon juice or citric acid, and 1/3 cup of erythritol, and Blend till you get it as smooth as you like.
- Second: Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Raspberry freezer jam, blend Ultra Gel with puree in the blender.
- Third: Let your freezer jam rest at this point for 3-5 minutes to set up.
- Fourth: Now you can spoon your sugar-free raspberry freezer jam into your clean freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch headspace if using jars. Raspberry Freezer Jam will expand a bit when it freezes and your jar will break if you fill it all the way.
- Freeze for up to two years. (After two years it’s still good to eat, but has a little discoloration and loses some of its crisp flavor.)
- Thaw and enjoy from the refrigerator for up to two weeks… It won’t last that long!
Video
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
3 comments
Juliea Huffaker
Hi Conny! I like to use So Nourished brand erythritol… You can find it on amazon here.
Darin
This sugar free raspberry jam tastes like pure fruit… so good!
—debn—
Please start with 1 teaspoon of citric acid as the substitution for 1/4 cup of lemon juice.