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Raspberry Blackberry Freezer Jam

Make this Raspberry Blackberry Freezer Jam in less than an hour, with just 4 ingredients! It’s an easy freezer jam recipe with no canning required, for the brightest, freshest flavor. Enjoy year-round on toast, biscuits, waffles, and more.

Front view of a jar of raspberry blackberry freezer jam

Homemade Raspberry Blackberry Jam

I’m a huge fan of freezer jam and this Raspberry Blackberry Freezer Jam is a top favorite. It’s so quick and easy to make (no canning process!), and the taste beats the pants off any jam on the grocery store shelf!  

Because the fruit is not cooked, the jam has a much fresher flavor. And the process is so simple and fast (done in less than an hour!) – our daughters have been the jam makers around here since before they were teenagers. Yes, it really is that easy!

Freezer jam is the quickest, easiest way to preserve a little of summer’s deliciousness for later. Come January, it’s an extra special treat to spread last summer’s sweet, jeweled jam onto a toasted English muffin or steaming waffle on a cold, snowy morning!

A jar of raspberry freezer jam on a white plate

During peak season, our raspberry patch gives us 3 to 4 quarts of berries a day. So it takes a little creativity to make sure we don’t let a single sweet raspberry go to waste. While we eat plenty of raspberries straight-up, we also bake with them, freeze some for smoothies, and share the harvest with friends and neighbors. 

And we also make a couple batches of this simple jam. This recipe throws some blackberries into the jars – it’s a family favorite!

This raspberry blackberry jam is not only spectacularly beautiful, with little bits of darker berry mixed with the red raspberries, but it’s also extra scrumptious.

We love to spoon this jam over waffles and pancakes on the weekend, or onto steaming hot popovers – incredible!

Overhead view of a spoon in a jar of freezer jam

Regular Jam vs Freezer Jam

What exactly is freezer jam? And how is it different from regular jam? Here’s a run-down of the differences in how it’s made, the texture, and the storage.

  • Freezer jam uses fresh, uncooked fruit. As with all freezer jam recipes, this jam is made with fresh fruit. Whereas traditional jam is cooked first, until the fruit breaks down and thickens.
  • The consistency is not as thick. Freezer jam is easily spreadable and not as thick as traditional jam, since it’s not cooked.
  • Freezer jam is not canned. You also do not need to use a water bath to seal the jars of jam, like you would with the regular jam canning process. This is a time-saver, for sure!
  • Freezer jam is stored in the freezer. As you may already guess from the name, freezer jam is stored in the freezer until you’re ready to eat it. Unlike traditional canned jams, freezer jam is not shelf-stable and cannot be stored on the pantry shelf.
Overhead view of freezer jam ingredients

What You’ll Need

You’ll need just 4 ingredients + water to make this raspberry freezer jam. Scroll down to the recipe card for exact amounts.

  • Berries – I used a 2:1 ratio of raspberries to blackberries. It’s important to use perfectly ripe berries. Do not use under-ripe or overly ripe fruits.
  • Granulated sugar – Yes, this recipe uses a lot of sugar. But do not try to reduce it or use a sugar substitute, as this can cause your jam to not set up properly.
  • Sure-Jell Premium Fruit Pectin – Use the “original” one in the yellow box, here’s the pectin I use.
  • Water

How to Make Raspberry Blackberry Freezer Jam

This homemade raspberry blackberry jam comes together in just a few easy steps.

  • Prepare the berries. Use a rigid pastry blender or potato masher to crush the berries, then stir in the sugar. Let stand for 10 minutes, stirring occasionally.
  • Prepare the pectin. Stir together the pectin and water on the stovetop. Bring to a boil, stirring for 1 minute.
  • Combine the ingredients. Pour the hot pectin into the berry mixture and stir until the sugar dissolves.
Three jars of raspberry blackberry freezer jam
  • Transfer to the jars. Transfer the jam to jars, then wipe the rims clean and screw on the lids.
  • Let set. Leave the sealed jars at room temperature for 24 hours so the pectin can set. Then transfer to the fridge or freezer.
Angled view of a jar of raspberry blackberry freezer jam

Tips for Success

Here are a few tips for making the best homemade freezer jam.

  • Use ripe fruit. For the best flavor and set, use fresh berries that are firm and perfectly ripe. The quality of the finished jam relies first on the quality of the fruit that’s in it.
  • Measure carefully. Use the exact amount of berries, sugar, and water that is specified in this recipe. Any changes can lead to variations in the texture of the jam.
  • Do not use a sugar substitute. This recipe does call for quite a bit of sugar (as do all freezer jams) but it’s very important to not alter the amount or use a substitute. The result will not be the same.
  • How to fill the jars easier. I use a ladle and wide-mouth funnel to fill my jars easier and with less mess.
  • Leave room at the top of the jars. Freezer jam can expand and contract with the freezing & thawing process, so be sure to leave about 1/2″ of empty space at the top of each jar.
  • Don’t skip the rest period. For the jam-like consistency, it’s important to leave the jars on the counter for 24 hours. This allows the pectin to finish working its magic, to create the desired texture.
A hand with a spoon in raspberry blackberry freezer jam

Serving Suggestions

There are so many ways to use freezer jam! Add it to anything that needs a burst of fresh fruit flavor.

The most obvious use for your raspberry freezer jam is to spread it on your morning toast (or English muffin or biscuit). And if you like popovers, you are in for a treat when you top it with a little butter and this beautiful jam!

I also love to swirl some jam into a bowl of Greek yogurt, plus a sprinkle of our favorite homemade granola.

And weekend breakfast is extra special with fresh raspberry jam. Spoon a bit of jam onto your waffles or buttermilk pancakes and then add a dollop of whipped cream – so fun and delicious!

How Long Will This Last?

Once you open a jar of raspberry blackberry freezer jam, store it in the fridge. It will be at its best quality for about 1 month. For this reason, I like to use smaller jars so we actually finish up the jam within a month.

Stored in the freezer, it’s best to consume your jam within 1 year. Thaw overnight in the fridge and enjoy. Once thawed, it will last for a month.

More Homemade Jam Recipes:

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Front view of a jar of freezer jam topped with raspberries and blackberries

Raspberry Blackberry Freezer Jam

Yield: 7 cups
prep time: 35 minutes
cook time: 5 minutes
Additional Time: 1 minute
total time: 41 minutes
Make this Raspberry Blackberry Freezer Jam in less than an hour, with just 4 ingredients! It's an easy freezer jam recipe with no canning required, for the brightest, freshest flavor. Enjoy year-round on toast, biscuits, waffles, and more.
4.3 Stars (3 Reviews)


  • 2 cups crushed raspberries
  • 1 cup crushed blackberries
  • cups granulated sugar
  • 1 box 1.75 ounce “original” Sure-Jell premium fruit pectin
  • ¾ cup water


  • Prepare berries by crushing with a potato masher or rigid pastry blender. The jam should have little bits of fruit, but be mostly crushed. Measure exact amount of prepared berries into a large bowl.
  • Measure the exact amount of sugar and stir into berries. Mix well and let stand for 10 minutes, stirring occasionally.
  • In a small saucepan, stir together the pectin and 3/4 cup water. Pectin may start out lumpy. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
  • Stir hot pectin mixture into berry mixture. Then stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  • Immediately fill containers with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling. Wipe the rims of the containers clean and screw on lids.
  • Let stand at room temperature 24 hours until set. Then store in the refrigerate for up to 1 month. Otherwise, store in freezer for up to 1 year, and thaw individual containers in the refrigerator.


Before you start:
  • Use firm, perfectly ripe fruit for best flavor and set. Inferior fruit will produce inferior jam.
  • Gather freezer-safe containers (1 to 2 cup size) with tight fitting lids, or jars for any jam you want to refrigerate and consume within one month.
  • Measure ingredients exactly. Altering recipes or ingredients could cause a set failure.
  • This recipe calls for a lot of sugar, as most freezer jams do, but do not alter the amount and do not use a sugar substitute. If you want to use less sugar, look for Sure-Jell for Less or No Sugar Needed Recipes in the pink box.
  • Know that the finished product will not be as firm as a processed jam. It will be more loose, with a very spreadable consistency.
  • Because this jam is not cooked, it must be stored in the refrigerator or freezer. It will keep best for about a month or so in the refrigerator, so store your jam in smaller containers that will be used up faster. Keep one jar in the refrigerator and the rest in the freezer for later.
Adapted from Sure-Jell pectin package instructions.

Nutrition Information:

Serving: 1 Calories: 81kcal Carbohydrates: 21g Sodium: 2mg Fiber: 1g Sugar: 19g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Front view of a jar of freezer jam topped with raspberries and blackberries

This post was first published in 2010, then updated in 2022.

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38 comments on “Raspberry Blackberry Freezer Jam”

  1. Hello. I made your jam and after leaving it out (covered) for 24 hours I tasted one of them and it tasted fermented. Is it still OK to eat and what did I do wrong? Thank you!

    1. Hello! I would definitely NOT eat it if it tastes fermented. Were your berries perfectly fresh? Did you use the specified amount of sugar?

    1. No blackberries. Still have raspberries. And I bought blueberry plants this spring, but can’t decide where to plant them!!!

  2. Cindi Aguilar

    Hi…..was wondering if u have a recipe using apricots??? Thinking of making apricot ..pineapple….:) and maybe peach….would the measurements be the same as the straeberry and or the raspberry blackberry?:)

    1. Hi Cindi! I’m sorry to say I don’t have an apricot jam recipe, but my friend Wenderly just posted one and it looks delicious! Here’s the link: http://wenderly.com/2011/07/28/the-joy-of-apricot-jam/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Wenderly+%28Wenderly%29

  3. I have been wanting to try this combo in a freezer jam. My friend & I made Strawberry last year but i ♥ blackberries & raspberries! Do you know if you can freeze the fruit & make the jam at a later time. Where i get my berries the blackberries come in before the raspberries. Thank you for posting the recipe!

    1. Hello Darla – I have read that you can use frozen fruit, but I have not actually done that myself. If you give it a try, I would love to know how it goes for you!

  4. Hello! Thank you so much for putting this recipe on your blog. I made this jam with my 9 year old son last week and it turned out perfectly. It is so pretty and delicious too! Thanks again!

    1. That’s wonderful – thanks for letting me know, Brandy. Our raspberries are just getting going here, so I know we’ll be making another batch soon. The last batch went fast!

  5. I made a year’s worth of strawberry freezer jam yesterday, but now I want to make this one! It sounds delish. I have been using 250ml size glass canning jars for my freezer jam for years. They work fine and won’t crack in the freezer. I defrost them in the fridge overnight before using the jam.
    This year I switched back to using larger plastic containers because we go through the jam so quickly and the containers were 20 cents each from the bulk food section of the grocery store. Can’t beat the price!

    1. Hi Helen! I just made a couple batches of strawberry freezer jam with my daughter today, but we were both talking about last year’s raspberry blackberry jam. We will definitely be making some more of that when our raspberries ripen – it’s extra special and we don’t have any of last year’s batch left!! Nice to hear from you – thanks!

    1. Hi Debbie – you definitely should use plastic for freezing. If you look in the recipe, you’ll see, “Special equipment: plastic containers (1 to 2 cup size) with tight fitting lids for freezing, or glass jars for any jam you want to refrigerate and consume within a month”.

  6. thanks for the great pics and instructions!!
    Just made some blackberry jam… love the idea of mixing berries. Next time I can get some assorted berries… :)

  7. Hi Sara – so very nice to hear from you! We really should get on Angela to get us together again! Our raspberries are winding down now, otherwise I’d tell you to come pick some for more jam. Thanks for letting me know you’re enjoying my dabbles!

  8. Just made a batch of raspberry jam myself this weekend…after I got a flat from the St. Paul farmer’s market on Saturday morn. I have bookmarked your site and visit you regularly…Angela does a pretty good job of highlighting new entries on her fb page! You have a gift for creating beautiful pics of delish food! And I love the personal connections that you include in your descriptions. Though I only met you once, I feel as though I know you through your blog! Keep on cooking Girl!

  9. Hi! I just made this tonite & the flavor was fabulous! I can’t wait to spread it on a bagel with schmear in the morning. The only problem I had with the recipe, was getting the sugar to dissolve fully. I ended up taking a bit of the pectin/berry mixture out of the bowl that I was using & microwaving it into a hot lava consistency & dumping it back into the main bowl to get all the sugar to dissolve. Good recipe, though other sites that I’ve checked use the same amount of berries & pectin, but use 3c of sugar.

    1. Hi Jennifer, thanks for your comment. I’ve read different info on getting the sugar to fully dissolve, as I had that happen with a strawberry/blueberry batch. From what I found, as long as the majority of the sugar is dissolved, you will be fine. Thanks for stopping by, and enjoy your bagel in the morning!

  10. Brenda, is the strawberry blueberry jam the same proportions? I know it’s not as pretty, but I’ve got the ingredients! :)

    1. Hi Stephanie! Not as sparkly pretty, but still very, very yummy, and worth your time. The Sure-Jell recipe calls for 1-1/2 c. crushed strawberries and 1 c. chopped blueberries, with 4-1/2 c. sugar. The prep is the same. Enjoy!!

  11. Wanted you to know I made this jam and it was delicious, so pretty. Thank you. I too go to Afton to get some of our fruit.

    1. Hi Diane! Thanks so much for letting me know! We made a couple more batches last night. I’ve fallen for this jam, and don’t want to live without it! :-)

  12. Thank you, thank you, thank you! I’m so happy that you posted this. I’ve never made home-made jam and now I think I’m going to try. Great photos and I love your daughter’s *funky* polished finger nails :)

    1. Paula – thanks! If you’ve never made jam, this is definitely where to start. It’s quick gratification.

  13. Angela Johnson

    Ditto on the AMAZING photos! Impressed with the book recommendation links too. Good stuff. So much good stuff!

    1. Mom & Angela – thank you! (And you’ll be getting some, I promise!)
      Cheryl – I’m looking forward to HAVING YOU at my breakfast table – SOON!!!