No-Cook Red Raspberry Freezer Jam

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Servings: 7 Difficulty: Intermediate
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Bright, fresh raspberry preserves made without boiling to preserve the delicate fruit flavor.
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This no-cook red raspberry freezer jam captures the vibrant, fresh taste of summer berries without the need for a water bath or long cooking times. By skipping the heat, the natural enzymes and bright acidity of the raspberries remain intact, resulting in a jam that tastes remarkably like fresh fruit. The combination of white sugar, light corn syrup, and lemon juice balances the tartness of the berries, while liquid pectin ensures a perfect, spreadable set. This recipe is ideal for preserving a sudden bounty of fresh raspberries or for making a quick gift. It’s perfect for spreading on toast, stirring into yogurt, or using as a topping for pancakes and waffles. Store it in the freezer for a taste of summer year-round.

No-Cook Red Raspberry Freezer Jam recipe image
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No-Cook Red Raspberry Freezer Jam

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 7 Calories: 1867.2

Description

This no-cook red raspberry freezer jam captures the vibrant, fresh taste of summer berries without the need for a water bath or long cooking times. By skipping the heat, the natural enzymes and bright acidity of the raspberries remain intact, resulting in a jam that tastes remarkably like fresh fruit. The combination of white sugar, light corn syrup, and lemon juice balances the tartness of the berries, while liquid pectin ensures a perfect, spreadable set. This recipe is ideal for preserving a sudden bounty of fresh raspberries or for making a quick gift. It&# 226;ÂÂs perfect for spreading on toast, stirring into yogurt, or using as a topping for pancakes and waffles. Store it in the freezer for a taste of summer year-round.

Ingredients

Directions

  1. Wash the fresh raspberries and remove any stems or leaves.
  2. Mash the berries gently using a potato masher or fork to release juices.
  3. Measure 3-1/4 cups of the raspberry pulp and place it in a large saucepan.
  4. Stir in the lemon juice into the raspberry pulp.
  5. Slowly stir in the liquid pectin and mix thoroughly to combine.
  6. Let the mixture stand for 30 minutes, stirring frequently to allow the pectin to dissolve completely.
  7. Stir in the corn syrup until well blended.
  8. Gradually add the sugar, stirring constantly until it is completely dissolved.
  9. Warm the mixture over medium heat, stirring frequently, until it reaches 100ðF (38ðC) on a candy thermometer.
  10. Remove from heat and let the jam set for 10-15 minutes, stirring occasionally to keep fruit pieces evenly distributed.
  11. Ladle the hot jam into clean, dry freezer-safe jars or containers, leaving 1/2 inch headspace.
  12. Seal the jars tightly and label with the date.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 1867.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 480.0g160%
Dietary Fiber 0.0g0%
Sugars 480.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in the refrigerator for up to 1 month or in the freezer for up to 1 year. Do not can this recipe using a water bath as it is not tested for shelf stability.

Tip: Ensure your freezer containers are clean and dry to prevent mold growth. Leave enough headspace as the jam may expand slightly when frozen.

Variation: You can substitute half of the white sugar with honey for a different flavor profile, but note that this may affect the set slightly.

Keywords: raspberry, jam, freezer jam, no cook, preserves, berries, fruit, homemade, breakfast, spread, caning, summer, dessert, topping, vegetarian
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