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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.

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.

How to Make Raspberry Blackberry Freezer Jam

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

Three jars of raspberry blackberry freezer jam
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.

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)
Print

Ingredients

  • 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

Instructions

  • 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.

Notes

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.