Raspberry Freezer Jam

Raspberry Freezer Jam

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Prep Time: 1 hour
resting time: 2 days


  • 1 1/4 lb 600 g raspberries
  • 2 lb 1 kg caster sugar
  • 4 fl oz 120 ml liquid pectin
  • 2 tbsp 30 ml lemon juice


  • Crush raspberries in a large bowl with a wooden spoon. Stir in the sugar and leave to stand in a warm place for 1 hour. Stir frequently.
  • Add liquid pectin and lemon juice and stir for 5 minutes until well mixed. Pour in small jars or plastic cups so that the preserve is quickly used up once opened.
  • Cover for freezing (using foil or airtight caps). Leave to stand in a warm kitchen for 48 hours. Label and freeze.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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