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Dairy Free
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Gluten Free
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Nut Free
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Vegan
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Vegetarian
No Cooking Freezer Raspberry Jam Recipe

No, the taste and texture of this raspberry jam just won’t be the same.
Yes. I also use strawberries or blackberries to make a quick freezer jam.
In making this recipe, the amounts depend on how many raspberries you have. For every cup of raspberries, you’ll want to use ½ cup of sugar. Of course, you can change that if you want a more sweet, or less sweet raspberry jam. More cups of berries will equal more cups of sugar. To start with, I just put 1 cup of raspberries and half a cup of sugar, but if you’d like to make more or less you can use the simple formula to fit your amount of raspberries! If you generally enjoy your treats to be a bit less sweet, don’t hesitate to put less sugar into this jam.
You’re only 2 ingredients away from this delicious raspberry jam. Storing it in your freezer can last you for up to a year in an airtight container.
Jam in the freezer can last up to a year.


No cook freezer raspberry jam
Equipment
- Air-tight plastic containers
- bowl
- Potato masher
Ingredients
- 1 cup fresh raspberries washed
- ½ cup sugar
Instructions
- Wash your fresh raspberries. (Throw the bad ones away that you might have picked.)
- Into a large bowl, add 1 cup of washed raspberries and 1/2 cup of sugar. Or you could first count how many cups of raspberries you have and then add in the sugar. The ratio I use is 1 cup of raspberries to 1/2 cup of sugar.
- With a potato masher squish the raspberries, mixing them with the sugar. (I like to have some whole raspberries, so I smash a little and then just mix with a spoon.)
- Let stand for 1 hour.
- After an hour, pour into plastic containers, and put in the freezer. Then just defrost when you are ready to eat it.