Low-Sugar No Cook Raspberry Freezer Jam {10-minutes}

This no-cook, 10-minute, low-sugar raspberry freezer jam uses about a fourth of the sugar of regular jam recipes. It’s delicious on toast, pancakes, waffles, and more.

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Hello, my friends!

I’m excited to be here today to share this delicious, low-sugar, no cook raspberry freezer jam recipe with you.

If you’ve tried my strawberry freezer jam recipe, you know that it’s the best.

And this raspberry jam is no different.

Let me tell you why this is the raspberry freezer jam of my dreams.

First, it’s low-sugar

What do I mean by that?

Well most raspberry jam recipes call for almost twice the amount of sugar as raspberries.

Adding that much sugar ends up masking the delicious flavor of the fruit.

This recipe, on the other hand uses half as much sugar as berries (which ends up being about 1/4 of the sugar of regular jam recipes).

It’s much less sweet and has a more natural flavor.

Next, you don’t have to cook it

What do I mean by “no cook”?

I mean no cooking at all. You can literally make this recipe in a tent while you are camping if you want (assuming you have the ingredients and a bowl and knife).

The fact that you can make jam in 10 minutes without cooking is awesome from a time and energy efficiency standpoint. But I want to show you why it’s also awesome from a tasty standpoint.

Most jams (even freezer jams) require at least some boiling water to activate the thickening agent (usually pectin). And in my experience, heating berries changes their yummy fresh flavor.

The reason this recipe works is because of a no heat thickening agent called E-Z Gel rather than pectin like most jam recipes.

What is E-Z Gel?

I want to give you a few more details about this awesome product (this is completely unsponsored by the way).

E-Z Gel (formerly Ultra Gel) is a modified cornstarch that is non GMO and gluten free. It is a quick acting thickening agent that when mixed with a liquid substance, thickens it after a few minutes without the use of heat.

It has become a staple in my kitchen. One Amazon reviewer explained it best when they said, “It’s like duct tape for food. It is versatile in creating products and in fixing goofs. I use it for everything from soup to salad dressing.”

It’s a great product that I use all the time in my cooking. And even I only used it for freezer jams like this one, it would be worth it to keep around.

Last, you can freeze it

Like I mentioned earlier, adding heat to berries ruins their flavor. And because of that, canned homemade berry jams are pretty sub par.

But frozen berry jams, on the other hand. Well, that’s a different story.

If you’ve never had homemade raspberry freezer jam before, you are in for a huge treat. It freezes for up to 6 months without a noticeable change in quality as long as you freeze it properly.

Are you ready to find out how to make it?

Okay!

How to make No Cook Raspberry Freezer Jam

First wash and prepare the raspberries. For best results, make sure you are using top quality fruit at the peak of ripeness.

Chop up the raspberries to your desired texture. You can do this with a knife, but I like to speed things up by using a food processor. I usually go with a nice chop rather than a puree, because I like texture in my jam.

Measure out the berries, then add sugar and just a squeeze of lemon juice. I like just a hint of lemon in this raspberry jam. Too much and it overpowers the raspberry flavor.

Add the E-Z Gel a little at a time, whisking to combine.

Let the mixture stand for 5 minutes to thicken and then stir until smooth. Jam can be used fresh or stored in the refrigerator for up to a week. If freezing, pour into freezable airtight containers leaving ½ to ¾-inch space at the top for jam to expand. Then freeze for up to 6 months.

What kind of freezer containers work best?

This freezer jam isn’t fussy. You can freeze it in any air-tight container you happen to have lying around.

Sometimes I use regular pint or half-pint glass canning jars. They work well as long as you leave a 1/2 to 3/4-inch space at the top to account for the fact that the jam will expand when it is frozen. I’ve never had a glass jar break from freezing this jam but I’m sure it happens occasionally so just be careful taking them in and out of the freezer and be sure to leave the space at the top.

Also I’ve mentioned this before but I love love love these plastic storage lids that fit on the glass jars rather than the canning jar lids. You don’t have to worry about rust and they are just super cute. I have a ton on these laying around.

If you prefer to use plastic freezer containers, there are some great stack-able freezer containers on the market. But any plastic Tupperware-like container with a tight-fitting lid will work.

My best advice: make a lot!

Go out and find a bargain on raspberries and make this yummy raspberry freezer jam ASAP. If you have U-pick locations near you, they are great way to get good prices this time of year.

I never seem to be able to keep this jam stocked for long. We love it on bread or toast, pancakes, waffles, and more.

Recipe Source: Heather @The Cook’s Treat, adapted from the instructions on an Ultra Gel (now called E-Z Gel) package

All images and text ©The Cook’s Treat

Disclaimer: post contains affiliate links for items on Amazon.