Low Sugar Raspberry Freezer Jam Made Easy

Unlock the Secret to Easy Low Sugar Raspberry Freezer Jam – A Delightful Homemade Treat with Just 4 Ingredients and No Canning Required!

Remember that surge of homemade hobbies everyone embraced a few years ago? While many turned to sourdough, my kitchen became a hub for crafting exquisite freezer jams. From luscious raspberry to sweet strawberry, and even unique flavors like peach amaretto and spiced pear, I experimented with them all. What started as a way to pass the time quickly transformed into a passion.

Truth be told, the idea of making jam had always seemed daunting. The traditional canning process, with its hot water baths, pressure canners, and stringent sterilization, felt like a culinary Everest. But the extended time at home, coupled with a desire for comforting, wholesome treats, finally pushed me to conquer my fears. And oh, how I regret not starting sooner! I had been missing out on an incredibly rewarding and surprisingly simple culinary adventure.

Freezer jam stands apart from its traditional counterpart. It boasts a fresher, brighter fruit flavor, akin to eating ripe berries straight from the bush. The secret? Minimal cooking and no need for the intense heat of traditional canning, which can sometimes mute delicate fruit notes. The best part? It’s significantly easier than you might imagine. Forget the intimidating equipment and complex steps; making homemade raspberry freezer jam requires nothing more than a few basic kitchen tools and freezer-safe jars.

Even if you’re a complete novice in the kitchen, or if you’ve never dared to make a batch of preserves before, this low sugar raspberry freezer jam recipe is designed for you. I’m here to demystify the process and guide you through every step, ensuring your success in creating your very own delicious, homemade raspberry jam. This recipe delivers all the sweet, fresh fruit flavor you crave, but with a reduced sugar content that makes it a healthier choice for your family.

Let’s dive into what you’ll need to create this vibrant, easy raspberry freezer jam that promises to elevate your breakfasts and desserts.

Essential Ingredients for Homemade Low Sugar Raspberry Freezer Jam:

Creating this delightful low sugar raspberry freezer jam requires only a handful of ingredients, but each plays a critical role in achieving that perfect balance of flavor and texture. Pay close attention to the specifics of each item to ensure your jam turns out beautifully.

• Fresh Or Frozen Raspberries: The star of our show! You have the flexibility to use either fresh or frozen raspberries, which means you can enjoy making this jam all year long. When using fresh berries, look for plump, brightly colored raspberries that are firm but not hard. For frozen berries, ensure they are high-quality, typically picked at their peak ripeness and flash-frozen to preserve flavor and nutrients. Regardless of your choice, the quality of your jam is directly tied to the quality of your fruit. Always do a quick taste test before starting; if your berries aren’t delicious on their own, your jam won’t be either. Thaw frozen raspberries completely before mashing for best results.
• Granulated Sugar: You might be surprised by the amount of sugar in a “low sugar” recipe, but trust me, it’s absolutely crucial here. While sugar certainly contributes to the jam’s delicious sweetness, its primary role in freezer jam, especially when using low-sugar pectin, is to ensure proper setting and act as a natural preservative. It is vital that you do NOT reduce the amount of sugar specified in this recipe. Doing so will prevent your jam from setting correctly, resulting in a runny sauce rather than a firm jam. To provide perspective, traditional jam recipes often call for 5-6 cups of sugar, whereas our reduced sugar raspberry jam recipe uses a more modest 3 1/2 cups, offering a healthier balance without compromising texture.
• Low-Sugar Pectin: This is a non-negotiable ingredient for achieving the perfect consistency in low-sugar jams. Pectin is a natural gelling agent found in fruits. For this specific recipe, you must use pectin specifically designed for low-sugar or no-sugar recipes. I consistently recommend Sure Jell Low Sugar or No Sugar Recipe Pectin, which is typically sold in a distinctive PINK box. Using regular or traditional pectin (often in a yellow box) will not yield the desired results, as it requires a much higher sugar content to activate properly. Always double-check your pectin packaging!
• Water: A simple yet essential component. You’ll only need 1 cup of water for this jam recipe. Its purpose is to help dissolve the sugar and pectin, creating a smooth, consistent base before the fruit is added.
• Freezer-Safe Jars & Lids: Finally, you’ll need suitable containers for your finished jam. Since we are making freezer jam, you can use either plastic freezer containers or glass jars, as long as they are certified freezer-safe. It’s important to choose jars that can withstand freezing temperatures without cracking. We personally favor 4 oz. jars and 8 oz. jars, as these sizes are convenient for consuming a batch within a week or two after thawing. If you’re making larger quantities for a bigger family or as gifts, feel free to use larger jars. Remember to leave adequate headspace (1/2 to 1 inch) in each jar to allow for expansion as the jam freezes.

Expert Tips & Tricks for Perfect Low Sugar Raspberry Freezer Jam:

While this low sugar raspberry freezer jam recipe is incredibly straightforward, success hinges on attention to detail and a little preparation. If this is your first time making freezer jam, I highly recommend reading through all the instructions thoroughly before you begin. This will ensure you’re well-prepared to move quickly and efficiently once you start. Here are the most crucial tips to keep in mind for making the best raspberry freezer jam:

1. MEASURE CAREFULLY, EVERY TIME! I cannot stress this enough: precision is paramount in freezer jam making. Unlike some cooking where you can “eyeball” ingredients, the chemical reaction between fruit, sugar, and pectin requires exact ratios to set properly. Absolutely do not reduce or experiment with the amounts of fruit, sugar, pectin, and water specified in the recipe. Use accurate measuring cups and spoons to ensure precise quantities.
2. USE THE CORRECT PECTIN. This is another critical factor. For this low sugar recipe, you MUST use pectin specifically formulated for low-sugar or no-sugar recipes. As mentioned, the pink box Sure Jell pectin is my go-to recommendation. Using traditional (yellow box) pectin will not work, as it relies on a much higher sugar content to achieve its gelling properties. Always double-check the label!
3. ENSURE SPARKLING CLEAN JARS. Since we’re not undergoing the rigorous sterilization process of traditional canning, you don’t need to boil your jars for an extended period. However, it’s still essential to use squeaky clean jars and lids. Wash them thoroughly with hot, soapy water, rinse well, and ensure they are completely dry before use. Any residue or moisture can affect the jam’s quality and shelf life. Both glass and plastic freezer-safe jars are suitable; just make sure they are spotless.
4. PREPARE YOUR WORK STATION IN ADVANCE. Once you start the cooking process, things move quite rapidly. To prevent stress and ensure a smooth experience, have all your ingredients measured and your equipment ready to go. This means having your mashed raspberries, measured sugar, pectin, and water prepped. Keep your clean jars and lids close by, along with a ladle or spoon for filling and a damp cloth for quick clean-ups. This organized approach will save you time and minimize errors.
5. PAY CLOSE ATTENTION TO THE CLOCK. This is not the time for multitasking or distractions! The pectin, sugar, and water mixture needs to boil for exactly ONE minute, and then you’ll stir in the raspberries for another ONE minute. These timings are crucial for activating the pectin correctly. Keep a timer or watch handy and adhere strictly to these intervals. After the stirring minute, you need to transfer the jam into jars as quickly as possible, so stay focused on the task at hand.
6. ALLOW ADEQUATE RESTING TIME. After filling your jars, it’s tempting to immediately pop them into the freezer. However, your jam needs to set properly at room temperature first. Allow the jars to rest undisturbed for a full 24 hours. This period is essential for the pectin to fully activate and create the desired gelled consistency. Don’t worry, as long as your jars were clean, this room temperature resting period is perfectly safe.

How To Make Low Sugar Raspberry Freezer Jam, Step By Step:

Follow these detailed steps to create your perfect batch of low sugar raspberry freezer jam. Remember the tips on precision and readiness!

1. Prepare Your Jars: Begin by ensuring all your chosen freezer-safe jars and their corresponding lids are impeccably clean and completely dry. Any residual moisture can affect the jam’s texture and longevity. Place them conveniently close to your work area, ready for filling once the jam is prepared.
2. Set Up Your Station: Gather all your necessary tools before you start. This includes a ladle or large spoon for transferring the jam, a funnel (if you have one, it helps keep things tidy), and a damp washcloth for immediate clean-up of any drips or spills. Arrange them alongside your clean jars for maximum efficiency.
3. Mash and Measure Raspberries: In a large bowl, use a potato masher (which I find works best for a smoother consistency) or a sturdy fork to crush your fresh or thawed frozen raspberries. Aim for a fairly uniform mixture, minimizing large clumps or chunks, as this helps the jam set up beautifully. Once mashed, carefully measure the fruit. You need EXACTLY 4 cups of mashed raspberries – no more, no less, for optimal results.
4. Measure Remaining Ingredients Accurately: With your fruit measured, proceed to measure the remaining ingredients with equal precision. Measure exactly 3 1/2 cups of granulated sugar. Have your one (1.75 oz.) package of low-sugar or no-sugar needed pectin (the pink box Sure Jell is recommended) ready. Finally, measure exactly 1 cup of water. Precision at this stage is crucial for the pectin to activate correctly.
5. Boil the Sugar & Pectin Mixture: Combine the measured sugar, pectin, and water in a large, heavy-bottomed saucepan. Over medium-high heat, whisk the mixture constantly. Continue whisking until it reaches a full, rolling boil that cannot be stirred down (you’ll see bubbles forming across the entire surface, not just around the edges). Once it reaches this true boil, continue to boil and whisk for precisely 1 minute. Use a timer!
6. Remove from Heat & Stir in Fruit: Immediately after the 1-minute boil, remove the saucepan from the heat. Without delay, add the pre-measured mashed raspberry mixture to the hot pectin-sugar solution. Whisk or stir vigorously for exactly 1 minute to ensure the fruit is completely incorporated and the gelling process begins uniformly.
7. Fill Jars & Cover: Working quickly, use your ladle or spoon and funnel (if using) to pour the hot jam into your prepared clean jars. Remember to leave adequate headspace – about 1/2 to 1 inch from the top of each jar – to allow for the jam to expand when frozen. This prevents cracking or bursting. Wipe any spills from the jar rims and sides with your damp cloth, then secure each jar tightly with its lid. Repeat until all the jam has been portioned.
8. Allow Jam to Rest at Room Temperature: This step is crucial for proper setting. Leave the filled and sealed jars undisturbed at room temperature for a full 24 hours. During this time, the pectin will continue to gel and the jam will set. After 24 hours, you can gently tilt a jar to test its consistency; it should move slowly or not at all, rather than sloshing freely. If it’s still very liquid, don’t worry too much; it will firm up further in the freezer.
9. Freeze for Long-Term Storage: Once the jam has rested for 24 hours, transfer the jars to your freezer. The jam can be safely stored in the freezer for up to 1 year. When you’re ready to enjoy a jar, simply move it to the refrigerator to thaw. Once opened, store the jam in the refrigerator and consume within 3 weeks.

ENJOY THE FRUITY GOODNESS! This versatile homemade freezer raspberry jam is perfect for spreading on morning toast, fluffy biscuits, crispy waffles, or warm pancakes. It also makes a fantastic addition to sandwiches, stirred into yogurt, swirled into oatmeal, topping for English muffins, or layered in trifles, cakes, and other desserts. The possibilities are endless!

Frequently Asked Questions for The Best Low Sugar Raspberry Freezer Jam:

Here are answers to some common questions about making and storing your delicious homemade raspberry freezer jam:

How Long Does Low Sugar Raspberry Freezer Jam Last? Properly prepared and stored, your homemade raspberry freezer jam will maintain its fresh flavor and quality for up to 3 weeks in the refrigerator once thawed. For longer storage, it can be kept in the freezer for up to 1 year. Always label your jars with the date of preparation!

Can I Use a Substitute for Pectin in This Recipe? Unfortunately, no. For this specific low sugar recipe, pectin is a non-negotiable ingredient. You absolutely must use pectin designed for low-sugar, less-sugar, or no-sugar recipes – there are no effective substitutes that will allow the jam to set properly with the reduced amount of sugar. I strongly recommend sticking with Sure Jell pink box pectin for consistent results. Similarly, attempting to further reduce the amount of sugar or replace it with other sweeteners like honey or maple syrup will also impact the pectin’s ability to gel, leading to a runny product.

What Kind Of Jars Are Best for Freezer Jam? The great news is that you have a lot of flexibility when it comes to containers! The most important requirement is that they must be freezer-safe. This means they are designed to withstand the expansion of liquids as they freeze, preventing cracks or breakage. You can use glass jars, specifically those labeled for canning or freezing (like Ball or Kerr jars), or plastic freezer containers. For personal use or gifting, we find that half-pint (8 oz.) jars or 4 oz. jars are ideal, as they allow for smaller, more manageable portions. Always ensure you leave 1/2 to 1 inch of headspace at the top of each jar to accommodate expansion. This is a critical step to prevent your jars from breaking in the freezer.

Do You Store Freezer Jam at Room Temperature? No, freezer jam is NOT shelf-stable like traditional canned jam. After the initial 24-hour resting period at room temperature to allow the jam to set, it must be transferred to the freezer or refrigerator for long-term storage and food safety. Keeping it at room temperature beyond this initial setting period could lead to spoilage.

Can You Make Freezer Jam With Frozen Fruit? Absolutely! I actually use frozen fruit for my freezer jam almost all the time. Frozen fruit is an excellent choice because it’s typically picked at its peak ripeness and then flash-frozen, locking in maximum flavor and nutrients. The key is to ensure the frozen fruit is completely thawed before you mash it and proceed with the recipe. This ensures even mixing and proper pectin activation.

Why Didn’t My Freezer Jam Set Up Properly? This is a common concern, but usually easily explained. The two most frequent reasons for unset freezer jam are:

1. Inaccurate Measurements: As stressed throughout this guide, the exact amounts of fruit, sugar, water, and pectin are critical for the chemical reaction that causes gelling. Even slight deviations can lead to a soft or runny jam.
2. Insufficient Boiling Time for Pectin Mixture: The pectin-sugar-water mixture needs to reach a full rolling boil and maintain it for precisely one minute. If it doesn’t boil long enough, the pectin won’t fully activate, and the jam won’t set.

Don’t despair if your jam doesn’t set perfectly! It’s still perfectly delicious and safe to eat. You can use unset freezer jam as a wonderful fruit sauce for pancakes, waffles, oatmeal, ice cream, yogurt, or even cheesecake. Most pectin packages, including Sure Jell, also include troubleshooting directions for fixing unset jam, often involving re-boiling with additional pectin, sugar, and water.

More Recipes You’ll Love:

If you enjoyed making this simple and delicious low sugar raspberry freezer jam, you’ll certainly appreciate these other delightful recipes perfect for any occasion. These recipes complement your homemade jam beautifully or offer fresh ideas for your next culinary adventure.

• Fresh Raspberry Coulis (An elegant, pourable raspberry sauce perfect for desserts!)
• Gluten-Free Belgian Waffles (The ideal fluffy canvas for your homemade jam!)
• Easy Gluten-Free Biscuits (Warm, buttery biscuits are a match made in heaven with raspberry jam!)
• Whipped Cinnamon Honey Butter (A delectable spread that adds warmth and spice to any bread or pastry.)

Print Recipe

Low Sugar Raspberry Freezer Jam

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5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 40 minutes
• Yield: 6 cups jam
• Diet: Gluten Free

Print Recipe

Description

This raspberry freezer jam recipe is easier than you think. Made with just 4 ingredients and no canning required!

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Ingredients

• 4 cups mashed raspberries (from about 6 cups/26 oz. fresh or thawed frozen raspberries)*
• 3 1/2 cups (700 grams) granulated sugar
• 1 (1.75 oz.) package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
• 1 cup water

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Instructions

1. Clean & Dry Your Jars. Before you start, make sure your jars and lids are very clean and completely dry. Set them close to your work station so you can easily fill them when the jam is done.
2. Prep Your Station. Gather a ladle or spoon and a funnel, if using, to help you pour the finished jam into jars. Set them next to the clean jars, along with a damp washcloth to help you clean up any messes.
3. Mash & Measure The Raspberries. Next, use a potato masher (best) or fork to mash the raspberries in a large bowl. I find raspberry freezer jam sets up best when I don’t have any large clumps or chunks, so you want the mixture fairly uniform. Measure the mashed fruit to make sure you have EXACTLY 4 cups. (No more, no less.)
4. Measure Remaining Ingredients. Then, measure exactly 3 1/2 cups sugar, set aside one box of pectin for low-sugar and no-sugar recipes, and exactly 1 cup of water.
5. Boil Sugar & Pectin Mixture. In a large saucepan, combine sugar, pectin, and water. Whisk constantly over medium-high heat to bring to a boil. Boil exactly 1 minute once the mixture is truly boiling (bubbles all across the surface, not just some here or there).
6. Remove From Heat & Stir In Fruit. After 1 minute of boiling, remove the pan from the heat and immediately add the mashed raspberries. Whisk or stir for 1 minute to combine completely.
7. Pour Into Jars & Cover. As quickly as you can, spoon or pour the jam into your clean jars, leaving 1/2-1 inch of room at the top of each jar to allow for expansion in the freezer. Wipe up any spills around the rim or sides, then cover tightly with a lid. Repeat until all the jam is in jars.
8. Let Jam Rest 24 Hours At Room Temperature. Allow the jars to sit at room temperature for 24 hours to set up. After 24 hours, you’ll be able to tell if your jam set properly. It shouldn’t slosh if you tilt the jar side to side. Instead, it should move slowly when tilted or not at all.
9. Freeze Jam. Transfer the jars to the freezer and freeze up to 1 year. Thaw jars in the refrigerator when you’re ready to use. Open jam should be stored in the refrigerator up to 3 weeks.

Notes

*Feel free to use thawed frozen raspberries to make freezer jam! I do it all the time. Ensure they are completely thawed before mashing.

**Make sure you’re using pectin for less sugar or no-sugar recipes. Traditional pectin (often in a yellow box, for Sure Jell) will not work in this recipe, as the ingredients and ratios in this recipe are specifically formulated for less sugar and will not gel properly with regular pectin.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American