Freezer jam is a gateway to the canning and preserving world.  It is easy, quick, and requires no special equipment such as a boiling water bath canner or a pressure canner.   Just a few hours in the kitchen and you will be rewarded with fresh raspberry jam all year long.

I use Ball Canning instant pectin made for freezer jam (see picture).  You can find this pectin at Target, grocery stores or on Amazon.  I paid under $2 per container.

Raspberry Freezer Jam

This recipe makes one batch.  I have made double batches with success, but do not recommend doing more than two batches at one time.

This recipe can be found on the back of the label of the Ball Canning Instant Pectin container.  This is not a sponsored post.

1 2/3 cups crushed raspberries

2/3 cup sugar

2 tbsp. Ball RealFruit Instant Pectin

2 8 oz. half-pint canning jars or freezer containers

  1. Stir pectin and sugar in large bowl
  2. Add crushed fruit and stir for three minutes
  3. Ladle jam into clean jars, leaving 1/2″ headspace (to allow for food expansion during freezing) and let stand 30 minutes.  Freeze.

Freeze up to one year for optimal taste.