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No Cooking Freezer Raspberry Jam Recipe

Name: No cook freezer raspberry jam
Total time: 30 min
Ingredients: 1 cup fresh raspberries (washed); ½ cup sugar

Here’s a quick and easy raspberry freezer jam recipe that you don’t need to stand over. It may not be your traditional jam, but it’s a no-hassle freezer jam recipe that can be stored for months in your freezer. Every time you crave it, you can just pull it out, defrost, and enjoy.

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raspberry-jam-in-a-clear-jar-with-a-spoon-and-with-raspberries-and-more-jam-jars-in-the-background

Can I Use Frozen Berries?

No, the taste and texture of this raspberry jam just won’t be the same.

Could I Use Other Fruit?

Yes. I also use strawberries or blackberries to make a quick freezer jam.

How much sugar do you need to make 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.

How To Store Raspberry 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.

How long does jam last in the freezer?

Jam in the freezer can last up to a year.

raspberry-jam-in-a-clear-jar-with-raspberries-around-and-more-jars-of-jam-in-the-background

No cook freezer raspberry jam

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Course: Desserts

Cuisine: Jam, Russian

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Total Time: 30 minutes

Servings: containers

Calories: 224kcal

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.