This yummy raspberry freezer jam recipe only takes 10 minutes to make and lasts years in the freezer. Tastes so good, no one will ever know it’s actually GOOD for them!
This Raspberry Freezer Jam Recipe Is The Best
- Fast – Only takes about 10 minutes to whip up!
- Easy – No skills required!
- Healthy – Nutrient Rich!
- Lower Sugar than almost every other raspberry jam recipe!
- Tastes FAR Better & Fresher Than Cooked Jams!
This raspberry freezer jam recipe can be whipped up in minutes… It only takes 5-10 minutes max from start to finish.
The skill level is extremely low… No special tools or methods are required.
This raspberry freezer jam is RAW so the raspberries retain their vitamins and minerals; making it a HEALTHY treat you can enjoy anytime!
You can use sweetener or none at all. This is a LOW sugar recipe, and will not make your blood sugar levels skyrocket.
But, the most important reason why this raspberry freezer jam is the BEST is that it TASTES so good! Raspberries are raw and do not taste processed. It’s like a fresh bite of summer goodness all year long!
Easy Raspberry Jam Ingredients
- 12 Cups Raspberries
- 1/4 C Pure Maple Syrup
- 1/4 Cup lemon juice concentrate
- 1/3 Cups Ultra Gel Thickener or EZ Gel Thickener.
How To Make No Pectin – Low Sugar Raspberry Freezer Jam:
This is a small batch raspberry jam recipe, and you can repeat small batches using your blender to process as much fresh raspberry jam as you like!
- Staralalize your freezer jars, or containers, using hot soapy water, and a hot water rinse. Then set on a clean towel to dry.
- Wash fresh raspberries.
- Add 4 cups of raspberries to a food processor or blender. Add 1/4 cup of lemon juice, and 1/4 cup of pure maple syrup, and Blend till you get it as smooth as you like.
2. Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps.
3. If you like jam ultra-smooth, add the Ultra Gel to the blender or food processor and continue till well incorporated.
4. Let your freezer jam rest at this point for 3-5 minutes to set up.
5. Now you can spoon your raspberry freezer jam into your freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch head space if using jars.
6. Freezer jam will expand a bit when it freezes and your jar will break if you fill it all the way.
7. Freeze for up to two years. (After two years it is still good to eat, but has some discoloration and loses some nutrients.)
Thaw and enjoy from the refrigerator for up to two weeks… It won’t last that long!
LEMON JUICE
Lemon juice may seem like an odd ingredient for raspberry jam…. However, lemon juice acts as an all-natural preservative. The citric acid in lemon juice keeps the color of raspberries nice and bright! Without lemon juice, instead of bright pink or red raspberry jam, you can end up with a darker color that’s not fresh or appetizing.
On top of preserving color, lemon juice adds a nice tart flavor that really compliments the fresh raspberry flavor! It also preserves the nutrients of raspberries, making the jam more healthy!
Can I Use Lime Juice in Raspberry Jam?
Yes… Lime pairs perfectly with raspberries in jam! Traditionally lemon are used in jam making. However, Raspberry lime is a wonderful flavor combination that will tantalize your taste buds! If you haven’t tried it yet, you may be on the verge of a new favorite!
Tools You’ll Need
- Blender or Food Processor
- Measuring cups
- A whisk
- A big spoon
- Freezer safe jars or storage containers.
- Freezer space!
Tips For Making No Cook Raspberry Lime Freezer Jam:
- You can adjust the texture from chunky to smooth by blending it more or less… If you want it really smooth then blend the Ultra Gel into the puree. instead of whisking it in.
- You do not have to use sugar or sweetener at all if you do not want to. Likewise, you can without the maple syrup for honey, erythritol, or other natural sweetener.
- 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 till it is as thick as you want it. And vice versa, you can make your jam thinner by reducing the recipe a tablespoon at a time.
- Store in airtight freezer container till you are ready to use.
- You can thaw on counter or use the microwave if you’re in a hurry.
- Use thawed raspberry freezer jam within two weeks of opening and store in the refrigerator.
Creating freezer jam recipes is one of my favorite ways to preserve the seasons’ harvest for the winter!
I love that freezer jam is just about all fruit, with very low or no sugar at all.
I also love that it’s raw, so it tastes FRESH! Nothing’s better than to have a big bite of fresh raspberry freezer jam… You’ll want to eat it with a spoon!
Benefits
- Low in Calories
- High in Fiber
- High in Mineral & Antioxidants because it’s not processed!
- Raspberries help guard against diseases like diabetes, arthritis & cancer.
- Raspberries may also supply anti-aging properties.
- It’s stress free to make, and only takes about 10 minutes.
- Visually Appealing… It’s a very pretty spread!
- And BEST of all… Raspberry freezer jam TASTES delicious!
FRESH Raspberries
For this recipe I always use fresh fruit, because we get a nice harvest of raspberries from the garden almost every year. Fresh raspberries are easy to work with and have the highest amount of nutrition. However, that does not mean that you can’t use frozen raspberries!
Can You Make Freezer Jam With Frozen Berries?
Yes, You absolutely can make freezer jam with frozen berries! Just let your berries thaw enough to blend, and make sure to keep all the juices that release with frozen berries thaw.
If you try to make freezer jam with frozen berries, without thawing, your blender can get burnt out. Unless you have an awesome blender!
Make sure to incorporate all the juices from frozen berries in freezer jam… They are delicious!
This raspberry freezer jam recipe is made with maple syrup and is low in sugar. It’s so easy to make and pairs perfectly sweet juicy berries, lime juice and thickener with only 1/4 a cup of maple syrup. Literally, the easiest, best healthy treat.
This raspberry freezer jam recipe is made with maple syrup and is low in sugar. It’s so easy to make and pairs perfectly sweet juicy berries, lime juice and thickener with only 1/4 a cup of maple syrup. Literally, the easiest, best healthy treat.
If you haven’t had raspberry freezer jam… You are MISSING OUT!
My entire family LOVES raspberry freezer jam on fresh bread, toast, pancakes, waffles, oatmeal, in cream of wheat, on ice cream or with my cottage cheese.
However, I wanted a low to no sugar recipe!
Raspberry Freezer Jam
My entire family LOVES raspberry freezer jam on fresh bread, toast, pancakes, waffles, oatmeal, in cream of wheat, on ice cream or with my cottage cheese.
Ingredients
- 6 Cups Raspberries
- 1/4 C Pure Maple Syrup
- 1/4 Cup lemon juice concentrate
- 1/3 Cups Ultra Gel Thickener
Instructions
1. Add 6 cups of raspberries to a food processor or blender. Add 1/4 cup of lemon juice, and 1/4 cup of pure maple syrup, and blend till you get it as smooth as you like.
2. Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps.
3. If you like jam ultra smooth, add the Ultra Gel to the blender or food processor and continue till well incorporated.
4. Let your freezer jam rest at this point for 3-5 minutes to set up.
5. Now you can spoon your raspberry freezer jam into your freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch head space if using jars.
6. Freezer jam will expand a bit when it freezes and your jar will break if you fill it all the way.
7. Freeze for up to two years. (After two years it is still good to eat, but has some discoloration and loses some nutrients.)
Thaw and enjoy from the refrigerator for up to two weeks... It won't last that long!
Notes
- You can adjust the texture from chunky to smooth by blending it more or less... If you want it really smooth then blend the Ultra Gel into the puree. instead of whisking it in.
- You do not have to use sugar or sweetener at all if you do not want to. Likewise, you can without the maple syrup for honey, erythritol, or other natural sweetener.
- 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 till it is as thick as you want it. And vice versa, you can make your jam thinner by reducing the recipe a tablespoon at a time.
- Store in airtight freezer container till you are ready to use.
- You can thaw on counter or use the microwave if you're in a hurry.
- Use thawed raspberry freezer jam within two weeks of opening and store in the refrigerator.
Zero COOKING TIME
This raspberry freezer jam recipe is made at room temperature, it does not require cooking, and eliminates the cooking process entirely! You will not need to use low heat, medium heat or a rolling boil, and you won’t cook out all the nutrition in raspberries like traditional jams do!
It is the fastest raspberry jam recipe you will ever make! However, you will wash, blend and mix the raspberries with the other ingredients. Although it may only take you 10 minutes to prepare, schedule yourself 30 minutes for packaging and cleanup.
PECTIN OR NO PECTIN?
Most fruit jams are commercial pectin jam recipes. The one thing I don’t like about using pectin, even the newer freezer jam pectin, is that you need to use 4 cups of sugar. That is too much sugar for me! I like my freezer jam to be mostly fruit with a little sugar, not the other way around.
The thing I love most about this raspberry freezer jam recipe is that it’s more fruit and less sugar, and fresher, than classic raspberry jam recipes. Not to mention that you don’t cook the fruit with freezer jam…. This recipe really capitalizes on all those virtues!
Ultra Gel is different… You don’t need lots of sugar or to cook it, because it thickens any liquid whether it’s hot or cold. This awesome thickener is a modified food starch that’s made from potato or corn starch. They treat potato or corn starch with enzymes so that it does not have to be cooked, or have added sugar, to thicken!
Thank You For Stopping By… What More Raspberries For Freezer Jam?
Thank You for stopping by Farmhouse Harvest – Fruitland! If you’re interested in more raspberries, may be interested in my post about Growing Raspberries!
This is the real deal my friends… So good, so low sugar, so easy to make, and so tasty! You won’t go wrong with this raspberry freezer jam recipe, especially if you want to cut down on sugar!
I can’t believe how easy to make the raspberry freezer jam is… so much easier than the one you need to cook, and so much better for you without all that sugar! Thanks for sharing!