Low Sugar Raspberry Freezer Jam

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Freezer jam has become a favorite in my house! Easy to make with no pressure canning required! Just Mason jars and some freezer space needed.

When the berries are in season, I just want to preserve that perfect fresh flavor!

I previously made raspberry freezer jam using the traditional recipe. But now I’ve tried it using the lower sugar option. Because, you know, everyone wants to be a little bit healthier, right?

I was fully prepared to say that the less sweet version was worth it just for the health aspects. But after trying both, I honestly feel that the low sugar version is better! More of the fresh raspberry taste comes shining through in every bite. You will love this jam!

angled view from above of a jar of low sugar raspberry freezer jam.

Why I love this recipe

Describing freezer jam starts with my favorite word: easy. With only 3 ingredients and very few steps, you can make homemade jam that you will love!

My mom used to make jam, mostly strawberry. She always used Sure-Jell, like I do here. But she cooked the jam and preserved it by layering some paraffin wax over the top of the jam, then pressure cooking the jars to seal the lids. I’d rather just freeze. 😍

You don’t cook the berries when making freezer jam, which helps to preserve their delicious fresh taste. And I was a little surprised, but using less sugar actually makes the raspberry taste more obvious. Talk about a win-win!

Ingredients

Please note: there are 2 different versions of Sure-Jell, in different colored packages. Make sure you’re using the low sugar version with this recipe.

How to make Lower Sugar Raspberry Freezer Jam

Prep the jars

You’ll want to clean your jars before making the jam. In theory, this recipe makes about 7 cups of jam, but I always seem to need more than 7 (8 ounce) jam jars, so be sure to have extras all set to go.

I like to wash the jars and lids, preferably in the dishwasher if I’ve managed to plan ahead. Unlike for traditional jam, it is not strictly necessary to go through a full sterilization of the jars. (Another big advantage of freezer jam) Even so, I like to do a quick dip of the jars in boiling water just to feel confident that they are really clean.

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Make the jam

If you’ve made freezer jam with the original version of Sure-Jell, you probably think you know how this goes. But the directions are different for the low-sugar recipe, so be sure to take note of those differences.

Start with 6 cups (3 pints) of fresh raspberries. Place the berries in a large bowl and mash them with a potato masher. As an alternative, you can use a food processor but do not puree completely. Just pulse a few times to break up the berries. You should end up with about 3 cups of crushed berries.

potato masher starting to crush a large bowl of berries.

Now, in a large saucepan, add sugar, water and the Sure-Jell. Stir together and bring this mixture to a boil. Boil for one full minute, stirring constantly.

Pour the pectin solution over the crushed raspberries and mix to combine. Stir this for one minute to ensure it is well blended.

You can now spoon the mixture into the jars. Leave at least ½ inch of space at the top of each jar to allow the jam to expand as it freezes. Wipe the rims (trust me, you’ll always need to do this) and then cover each jar with a lid.

jam placed in a jar with room left at the top for expansion.

The jars need to sit at room temperature for 24 hours. This will allow it to cool and to “set” – i.e. form a slightly gelatinous mixture rather than a runny liquid. At this point, you can label the jars and place them on a shelf in your freezer. You’ll want to put one in the fridge for immediate enjoyment. 😄

group of filled jam jars cooling at room temperature.

Also note that freezer jam is "softer" than traditional jam. So it doesn't have a firm gelatin-like texture. Instead it is only slightly gelatinous, which IMO makes it easier to spoon and spread. This is true for both the regular raspberry freezer jam as well as this low sugar version.

spoonful of low sugar freezer jam with a small amount looking like it will drip off.

Expert Tips/FAQ

What’s the difference between regular jam and freezer jam?

In traditional jam, the fruit is cooked first by simmering with sugar and possibly lemon juice and/or pectin. For freezer jam, the fruit is not cooked, or barely cooked. This helps retain the fresh taste of the fruit or berries used.

Do the jars seal with freezer jam?

No, the jars do not seal. Sealing is necessary when storing preserves at room temperature, but not for freezing.

How long does freezer jam last?

Once frozen, the jam can be kept for up to a year. If frozen, thaw in the refrigerator before using. In the refrigerator, the jam is good for 3-4 weeks, after which it will start to lose some of its fresh flavor.

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Love Raspberries? You might enjoy some of these recipes:

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spoon of raspberry jam with a small amount dripping from the edge.

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