Raspberry Orange Freezer Jam is an easy to make, stovetop jam recipe that is stored in the freezer. No canning skills needed.
I love making freezer jam because it’s a great way to have homemade jam in your house at all times! I’m not a canner. I have zero canning ability. So this recipe for raspberry orange freezer jam is perfect for me. It’s stored in the freezer, so it’s nice to be able to grab a jar of homemade jam and put it in the fridge overnight to use the next morning. And it lasts in the freezer for an entire year. That’s a win!
Ingredients needed:
- raspberries
- granulated white sugar
- finely grated orange zest
- powdered fruit pectin
- water
- freezer-safe containers
How to make Raspberry Orange Freezer Jam:
The complete, printable recipe is at the end of this post.
How to store Freezer Jam:
Store freezer jam for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Just take it out of the freezer to defrost when ready to use!
Raspberry jam is pretty darn good on its own. But the addition of a little bit of orange zest just makes it that much better. Use your raspberry orange freezer jam to spread onto toast or bagels. And it happens to be delicious stirred into a little plain Greek yogurt too. Enjoy!
Here are a few more jam recipes you might like to try:
- Instant Pot Strawberry Jam
- Fresh Cranberry Jam
- Mixed Berry Jam
- Blueberry Refrigerator Jam
- Easy Tomato Jam
Raspberry Orange Freezer Jam
Ingredients
- 6 cups raspberries
- 5¼ cups granulated white sugar
- ½ teaspoon finely grated orange zest
- One 1.75-ounce package regular powdered fruit pectin (can sub 6 tablespoons classic powdered fruit pectin)
- ¾ cup water
- 6 ½-pint freezer-safe containers
Instructions
- In a large bowl, use a potato masher to crush the berries until you have 3 cups of mashed raspberries (discard any extra). In a large bowl, combine the berries, sugar and orange zest. Let stand for 10 minutes, stirring occasionally. In a small saucepan, combine the pectin and water. Bring to a boil over high heat; boil 1 minute, stirring constantly. Remove from heat and add to the raspberry mixture, stir about 3 minutes or until the sugar dissolves and the mixture is no longer grainy.
- Ladle into half-pint freezer containers, leaving ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours or until set. Store up to 3 weeks in the fridge or for up to 1 year in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
