This sugar-free raspberry freezer jam is full of bright, fresh flavor and is perfect on toast, warm rolls, pancakes or even ice cream. Because it’s a no-cook recipe, it’s quick and simple to prepare while retaining the natural taste of ripe raspberries.
We grow lots of raspberries and make this sugar-free raspberry freezer jam every season. It’s lovely on pancakes, sourdough biscuits, fresh bread and waffles, and it also works well as a pie filling, an ice cream topping, or simply spread on toast.
Freezer jam is one of the best ways to preserve a fresh raspberry harvest. Stored in the freezer, it keeps the bright raspberry flavor for many months—even up to a year or more when frozen solid.
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I love that this jam highlights the raspberries with no traditional granulated sugar. Instead I sweeten it with erythritol, a low-calorie sweetener that blends smoothly and doesn’t leave a grainy texture.
Because this jam is made without cooking, it tastes bright and fresh—just like berries picked from the patch. It’s so delicious you might be tempted to eat it straight from the jar with a spoon.
Raspberry Jam vs Raspberry Freezer Jam
There are a couple of key differences between freezer jam and traditional cooked jam:
- Traditional jam is made by cooking fruit with sugar until the mixture thickens. Freezer jam is prepared without cooking, so the fruit keeps more of its fresh flavor and color. This recipe doesn’t cook the raspberries at all.
- Freezer jams use much less sugar than cooked jams. Many recipes halve the sugar; this version uses no added granulated sugar, relying on erythritol as the sweetener.
A great recipe for beginners
If you’ve never made jam before, freezer jam is a perfect place to start. There’s no need for canning equipment or a water-bath process. Just blend the ingredients, add a no-cook thickener, and transfer the jam to freezer-safe containers.
Follow the simple steps below, spoon the jam into jars, freeze, and you’re done—fresh-tasting raspberry jam with minimal fuss.
Key ingredients and tools
Lemon juice helps preserve the bright red color of raspberries and adds a balancing tartness that enhances the fruit’s flavor. You can substitute citric acid powder if preferred.
Ultra Gel or EZ Gel are modified starch thickeners that work without cooking. They thicken cold liquids and are ideal when you want a set jam without heating.
Erythritol is a sugar alcohol used here as a no-sugar sweetener. Choose a finely ground erythritol for the best texture in jams.
Tools you’ll need:
- A blender, food processor, or potato masher
- Measuring cups
- A wire whisk
- A big spoon or rubber spatula for scraping
- Freezer-safe mason jars or other freezer-safe containers (sturdy plastic with tight lids works fine)
- A freezer—an upright or chest freezer keeps jam frozen longest
Simple instructions
- Wash fresh raspberries and lay them on a clean towel to dry.
- Place 4 cups of raspberries in a food processor or blender. Add 1/4 cup lemon juice (or citric acid) and 1/3 cup erythritol. Blend to your preferred smoothness—less for a chunky jam, more for a smooth puree.
- Pour the raspberry puree into a mixing bowl and whisk in 1/3 cup Ultra Gel until fully incorporated and lump-free. For an extra-smooth texture, blend the thickener into the puree in the blender.
- Let the jam rest 3–5 minutes to begin setting and thickening.
- Spoon the jam into clean freezer-safe jars or containers, leaving at least 1/2 inch headspace if using glass jars to allow for expansion during freezing.
- Freeze upright. Properly frozen, the jam will stay good for up to two years in a deep freezer; after that it may lose color and some flavor.
- Thaw in the refrigerator and use within two weeks once opened.
Tips and variations
- Adjust texture by blending more for a smooth jam or mashing lightly for a chunkier result.
- If you prefer, substitute maple syrup, honey, or another sweetener instead of erythritol. Taste as you go to reach your desired sweetness.
- Don’t skip the lemon juice—it helps preserve color and brightens the flavor. Lime juice or citric acid powder are acceptable alternatives.
- To thicken further, add Ultra Gel a tablespoon at a time until you reach the desired consistency; reduce it to thin the jam.
- Wash jars or containers in hot, soapy water and rinse well before filling. Freezer jam jars do not need to be boiled.
- Label containers with the date so you can use older jars first.
- Thaw on the counter or in the refrigerator; microwave thawing works if you need jam quickly.
Do you have to boil jars for freezer jam? No. Freezer jam is stored in the freezer and does not require the boiling water-bath used for shelf-stable canning. Just wash jars and lids well before filling.
Shelf life
For best quality, use raspberry freezer jam within the first year, though it can remain acceptable for up to two years in a deep freezer. After opening, keep jam refrigerated and use within about two weeks.
Share your results
If you try this recipe, please leave a review and share how it turned out. I’d love to hear your feedback and see your creations!
Sugar Free Raspberry Freezer Jam – No Pectin
Ingredients
- 4 cups of washed raspberries You can use frozen too
- 1/4 cup lemon juice You can substitute with citric acid powder.
- 1/3 cup Ultra Gel or EZ Gel A no-cook thickener
- 1/3 cup erythritol A fine-textured sugar substitute
Instructions
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Add 4 cups raspberries to a blender or food processor. Pour in 1/4 cup lemon juice (or citric acid) and 1/3 cup erythritol. Blend to the desired smoothness.
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Transfer the puree to a bowl and whisk in 1/3 cup Ultra Gel until fully combined and lump-free. For a silky texture, blend the thickener into the puree.
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Let the jam rest 3–5 minutes to set slightly.
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Spoon the jam into clean freezer-safe jars or containers, leaving 1/2 inch headspace for expansion when freezing.
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Freeze for up to two years for best quality; after opening, refrigerate and use within two weeks.
Video
Notes
If you prefer a thicker jam, add an extra tablespoon or two of thickener until you reach the desired consistency.
Taste as you go to adjust sweetness.
Plastic mason jar lids can be handy for freezer storage.
This jam freezes well for up to two years in a deep freezer and about 1–2 years in a regular freezer.