Want to bottle up that great flavor of summer raspberries? I’ve got an easy raspberry freezer jam recipe. Even if you’ve never made jam before with this video tutorial, I’ll show you just how easy it is. It’s not just for toast either. This raspberry freezer jam recipe can be used as a filling for cakes and even on top of ice cream. It’s especially good on top of homemade ice cream. Yum!
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5 from 1 vote

Raspberry Freezer Jam Recipe, with Video Tutorial

An easy raspberry jam recipe.
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Course: Jam
Cuisine: American
Servings: 6 cups
Author: Shelly


  • 3 pints of Raspberries crushed to make 3 cups
  • 5 1/4 cups Sugar
  • 1 box Sure-Jell
  • 3/4 cup Water


  • Wash raspberries and then crush one cup at a time. Measure out 3 cups of crushed berries into a bowl. You can sieve out half of the pulp to remove the seeds if you want. I don’t bother.
  • Measure the sugar into another bowl.
  • Combine the sugar and crushed raspberries stir well to combine.
  • Let the sugar and berry mixture stand for 10 minutes.
  • In a small saucepan combine the Sure-Jell with water. Stir to combined.
  • Heat the pectin mixture on high to a boil. Boil for 1 minute. Then remove from burner.
  • Combine the pectin mixture with the berry mixture and stir until sugar crystals dissolve about 3 minutes.
  • Pour into clean freezer containers and place lids on them.
  • Let the jam stand at room temperature overnight to set.
  • Then freeze until ready to use.

To Thaw

  • Place the frozen jam in the refrigerator to thaw overnight.