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.
Wash and prepare raspberries, removing any soft or mushy berries (see note). Finely chop the berries using a food processor or sharp knife.
Measure 4 cups (or 33.5 ounces) chopped raspberries and place in a medium bowl. Add sugar and lemon juice and stir well. Gradually add E-Z Gel, stirring constantly until well mixed in.
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 (see note) leaving ½ to ¾-inch space at the top for jam to expand. Then freeze for up to 6 months.
1. For best results always use good quality raspberries. Poor quality berries will yield poor quality jam.
2. I always use fresh lemon juice in this recipe. I think it really makes a difference in the flavor.
3. For this recipe I have only used Cornaby’s E-Z Gel (previously called Ultra Gel). E-Z Gel is a modified cornstarch that is non GMO and gluten free. It acts quickly to thicken without the use of heat.
4. For the freezer containers, you can use any plastic or glass container that is airtight. I like to use pint or half-pint glass canning jars or these ball plastic freezer containers.