How To Make Homemade Jam From Frozen Raspberries, Blueberries and Marionberries

How To Make Homemade Jam From Frozen Raspberries, Blueberries and Marionberries

Homemade jam has to be one of my all time favorite things to make. I love the way my house smells when I make it. I love the beautiful bright color of the jam. I love stacking jars and jars of it in my pantry. And most of all…baby. I love the taste. There really is no comparison between homemade jam and store purchased jam, am I right!

I made a bunch of jam yesterday, and thought you might enjoy seeing a little tutorial in case you want to make homemade jam a reality in your life. I am aware that it is the middle of October and fresh berries are hard to come by. I have had a lot of success using frozen raspberries, blueberries and marionberries for jam. (Please don’t use frozen strawberries). Which means, you don’t have to wait for prime berry season to make heavenly jam. Frozen berries work just as well.

There are a lot of methods around for making jam. There is Freezer Jam, Cooked Jam and Really Quick/Easy Jam, just to name a few. I prefer the Cooked Jam method, mostly because that’s what I grew up with. I have mentioned to you all in the past that my late Grandma made the most delightful cooked raspberry jam ever to walk the planet. Why would I want to mess with perfection! And so, her method is my method. The tips and tricks I share in this post come straight from her experience of making jam for decades upon decades. She most often used raspberries from her garden that she stored in the freezer until she had enough to do a batch of jam.

If you have any tips or advice for making jam, I would love for you to leave them in the comment section at the bottom of the post.

Frozen Raspberries, Blueberries or Marionberries
***NOTE: I do not recommend using frozen strawberries. I have made jam with frozen strawberries before, without much success. However, several readers have informed me they use frozen strawberries with fabulous results. Perhaps I will try it agian and see if I can do better next time. 🙂 ***
Jars (I buy regular mouth, pint-sized jars)

1. Lay your berries out to thaw. I purchased my berries at Costco in a triple berry medley bag, and then separated them out. I purchased three 5 pound bags which gave me enough berries for 5 batches of jam, about 19 pints worth.  Now, don’t leave your berries out for hours and hours to thaw. I like them to still be a little bit cold when I put them into the jam making pot. I generally lay them out to thaw and then get my jars washed, dried and ready to go. Once my jars are ready the berries have thawed enough to start using them. The longer they sit, the more juice they lose and this can affect the thickening process. All told I was able to make all 5 batches in about 2 1/2 hours. The last batch of berries used were getting pretty juicy, but it still turned out well. Also, please note that mixed berry jam is wonderful as well if you would like to skip the sorting step and keep your berries mixed.

2. Find yourself some pectin.

Open it up and along with the actual pectin, you will find a chart that tells you exactly how much fruit and how much sugar you will need for each batch. I have found there to be several different brands of pectin available and each one varies a bit as to how much fruit and sugar to use. So, it is best if you read the specific recipe that comes with the pectin you end up purchasing. However, just for reference, I will list the increments I used for each kind of fruit so you can get an idea of about how much fruit and sugar you need to buy.

Raspberry: (Makes 4 pints)
5 cups crushed raspberries
7 cups sugar

Blueberry: (Makes 3 pints)
4 cups crushed blueberries
4 cups sugar

Marionberry: (Makes 4 pints)
5 cups crushed marionberries
7 cups sugar

3. While your berries thaw, wash your jars in hot soapy water. Dry them well and set them aside.

4. Place your rings

and lids into a sauce pan and cover them with hot water. Please note that the rings may be re-used from year to year, but the lids can only be used once.

Put the sauce pan on the stove and let it come to a boil. Reduce the heat and let them simmer until you are ready to use them. Keeping them nice and hot really helps the lids to seal nicely once they are on the jars.

5. Measure out the appropriate amount of sugar you will need for the first batch. And let me just interject here, and inform you that as disappointing as it may seem…it isn’t a great idea to double the batches. It just doesn’t turn out as well and the jam won’t thicken up like you want it to. Then you will have wasted money and time and you might want to crawl under the kitchen table and hide for a day or two. Just stick with one batch at a time, ok? Power through, man. 🙂 Heavenly tasting jam is a just aroung the bend.

6. Measure out the correct amount of berries and place them in a large, heavy pot. If you are using raspberries or marionberries, just mash them up a bit with a potato masher. They are such delicate little beauties, it won’t take much to break them up. They will also come apart really quickly once they start to heat up, so if you skip the mashing step…it will be just fine.

However, if you are using blueberries it’s a good idea to blend them up before you place them in the pot. This helps the outer skin of each berry become incorporated into the jam. I find it handy to use an immersion blender, but you can use a regular blender as well.

7. Sprinkle the pectin over the top of the berries and stir it in with a large spoon. Turn the heat to high and stir the berries constantly until you have a hard boil. What in the wide world is a hard boil, you are wondering? A hard boil means that the mixture can hold a bubbling boil, even while you are stirring. Once this happens…

Quickly add the sugar to the pot and stir it in.

8. Continue stirring constantly while the mixture returns to a hard boil. Once the hard boil has been attained, let it boil away for 1 minute, stirring constantly. Now, if your jam starts to pop and explode and get really wild, just turn the heat off. Leave the pot on the burner and watch it to make sure it’s still boiling away. Once it has boiled for 1 minute, remove the pot from the heat.

9. Add 1 teaspoon of butter to the pot and stir it around until it’s melted and incorporated. The butter helps the jam stay glossy and eliminates foam.

10. Place a wide mouth funnel onto the top of a jar.

Dip a large measuring cup into the pot of hot jam and fill it up. Pour the hot jam into each jar. Do you like how I so nicely laid out some paper towels to catch any drips that might happen. Notice the drips…? Kind of missed the paper towel, didn’t I. Have I mentioned to you that I am a work in progress?

11. Take a damp paper towel, or dish rag and wipe off the rim of each jar. You want to be sure they are free from any of the sticky jam, so the lids will seal up nicely for you.

12. Place a lid on each jar and fasten it with a ring. Let the jars cool. It’s really important that the lids seal to the jars. (I don’t want you or your loved ones to be poisoned…please take heed.) You will hear a popping noise as the lids seal to the jars. This usually takes about 30 minutes to an hour after the jars have been filled. You can also tell if the jars have sealed by pressing your finger gently into the center of the lid. If the lid has any give to it, it has not made a seal. If the lid is  firm, you are good to go. Generally, the jam is so hot that the lids will seal without needing to be processed in a water bath. I haven’t ever had any trouble with mine.  We generally eat the jam within 4-6 months. However, if your lids don’t seal you will most definitely need to process them. I did a little searching on YouTube and found this tutorial on water bath canning to be helpful. If you should need it. 🙂

13. The jam will take about 24 hours to thicken up. Store it in a dark, cool spot.  Once each jar is opened, please store it in the refrigerator.




Post a comment!


  1. 1
    March 28, 2016 at 2:02 pm

    Berry seasons are short, sweet and quite brief up here in Northern Ontario, Canada and can be quite pricey throughout most of the year; so, I usually purchase strawberries (well most berries) on sale and then freeze them to have on hand o use as fruit-ice cubes in my water, sometimes as an extra added treat in baked goods & ice cream, and my favorite thing jam. I just spent $5 for 8+cups yesterday and decided to make jam today before seeing this recipe. Although I make jam regularly, I have never made jam from frozen berries, didn’t know I could) I don’t use added pectin (if I don’t need to) and my jam is a nice balance in consistency (sticks to spoon).I would like to share that when making for gifts, I lessen the sugar and add a bit of Peelee Isld. Prickly Pear wine (wht) for an added touch. It is especially nice blended with blueberries and bosc pears. Thank you for having shared this post for making jam from frozen berries – I certainly have a supply to try this out. ~ Karen (Sault Ste. Marie, Ont Canada)

  2. 2
    Gail Wisdom
    May 18, 2016 at 9:29 am

    Best frozen blueberry jam recipe ever! Last Christmas every member of our small congregation received a jar. Making more to share at our family reunion in June.

    • 3
      May 19, 2016 at 10:29 am

      Wow! You are so generous. 🙂 I’m happy to know the recipe turned out well for you. All the best,

  3. 4
    September 27, 2016 at 8:54 am

    You do not recommend frozen berries but when I did a search on jams with frozen berries your recipe came up. 🙁

    • 5
      August 6, 2019 at 8:24 pm

      She said she does not recommend frozen strawberries, but other berries are ok.

  4. 6
    Dawn,Cambridge, UK.
    February 3, 2017 at 12:59 am

    I haven’t made jam in years, mostly, because I was never vey sucessful.
    I had a whim to make some for a dear German friend who misses the gorgeous conserves from home.
    I was not certain because pectin is hard to get hold of at this time of year in the UK and all I had was a box of frozen ‘smoothie berries’ but oh wow! how amazing, my first ever success!
    Perfectly heavenly, perfectly set, raspberry, blackberry, recurrant and blackcurrant mixed jam.
    you have a new follower!:-)

    • 7
      February 4, 2017 at 6:05 am

      Hi Dawn,
      So glad it turned out so well for you! Thanks for letting me know. 🙂

    • 8
      Bonny, Newmarket, UK
      April 27, 2017 at 9:46 am

      Hi Dawn,
      Lakeland has started to sell American Ball pectin year round. I’ve also been able to find the liquid pectin in Waitrose when other stores don’t have it. If you still can’t find it put a few Victoria plums in with your berries to thicken up. good luck!

      • 9
        June 1, 2019 at 7:14 am

        Hi just wanted to let you know you don’t need pectin at all Berry’s have there own natural pectin in them that release from them as you cook them all I ever use is a dash of lemon juice and a packet of any flavour jelly powder you like gives beautiful flavour and helps to thicken so you don’t even need to add that much sugar mine always comes out beautiful and last for up to one year on pantry shelves

  5. 10
    February 5, 2017 at 8:13 am

    I would like to make this with honey. What do you recommend?

    • 11
      February 8, 2017 at 6:39 am

      Thanks for your question. I would recommend using regular sugar for this recipe. The texture of the honey wouldn’t work well.

  6. 12
    Karen C
    February 19, 2017 at 1:41 pm

    Would like to know how to make a very low sugar version of fruit spread. I stocked up on raspberries last summer and would now like to use them. I was surprised to see how much sugar goes into jam. Any ideas?

    • 13
      August 29, 2019 at 12:11 pm

      You can buy low and no-sugar pectin. Amazon carries it if you can’t find it locally.

  7. 14
    March 8, 2017 at 11:46 am

    The easiest and best blueberry jam. Thank you

    • 15
      March 13, 2017 at 9:55 am

      So happy you enjoyed this recipe! Thanks for letting me know!

      • 16
        Denise Landes
        July 15, 2019 at 10:37 pm

        Did you use pectin with your blueberry jam

  8. 17
    July 28, 2017 at 9:42 pm

    I totally LOVED this recipe, right up until the part where the WB canning was “Optional”. To be shelf stable… yadda yadda yadda. I am a neophyte, so I need the rules I have come to be inculcated to. I will keep this fantastic recipe for a compare and contrast to a WB recipe. Gods bless and keep you.

  9. 18
    August 10, 2017 at 12:39 am

    Would frozen blackberries work for this recipe?

  10. 19
    August 14, 2017 at 7:39 pm

    Okay, I have to thank you for this! I’ve made some great jam using your recipe. Except I cut the sugar in half and used the juice from one lemon and the rind. Also I usd low sugar pectin and 6 cups of any kind of fruit. Love that this jam does not turn into crack filler!

  11. 20
    September 6, 2017 at 2:51 pm

    My jam turned out thick and stuck to the spoon- very tasty but the consistency was off- any ideas on this?

  12. 21
    Robert Faulkner
    December 9, 2017 at 6:56 am

    I make blueberry preserves using this recipe, I don’t crush the berries just put them in a pan with the pectin on low heat until you have enough juice to boil them for a minute then add sugar! The berries stay whole and are delicious!

    • 22
      October 15, 2018 at 8:55 am

      I like this method of using whole blueberries.Blessed day!

  13. 23
    December 10, 2017 at 11:32 pm

    I’m wanting to make some homemade raspberry jam as a part of a present for my grandparents for Christmas this year, and I was just wondering what type of butter do you use in your recipe? Salted or unsalted??

    • 24
      December 11, 2017 at 5:58 am

      Also would halving the recipe affect the gelling of the jam??

    • 25
      December 11, 2017 at 9:04 am

      Hi Anabel,
      Thanks for your question. I use salted butter for this recipe. Also, halving the recipe would not be a good idea here. You’ll definitely want to make the whole batch so it will set up properly.
      Best of luck to you!

  14. 26
    June 6, 2018 at 3:20 pm

    I wear dishwashing gloves while making jams and jellies. It makes handling the hot jars, etc. a breeze. Thanks for the nod to using frozen berries.

  15. 27
    June 28, 2018 at 12:28 pm

    Why can’t I use my frozen wild strawberries For making jam?

  16. 28
    August 26, 2018 at 7:25 am

    Good ideas here and one bad one. Never boil the seals as the rubber could delaminate from the lid. The rings are also unnecessary to boil as they never come in contact with the jar’s contents. It’s only needed to keep the seals hot, but, well below the boiling point of water.

    Finger tighten only. Do not use excessive full hand force, as the seals will wrinkle and may not seal properly. Take off the rings and rinse filled jars and rings in warm water after at least a good 36-48 hours. The outside of unrinsed jars will mould during storage.

  17. 29
    January 5, 2019 at 11:43 am

    I made raspberry jam with frozen jam earlier this week, before I saw your website. I used frozen berries. I debated as to whether to thaw the berries first. I felt I should do that, but I was in a hurry, took a risk and used them frozen. I know the pectin instructions say not to over-mash the berries, but my cousin uses a food processor with great results, so I used it on the frozen berries. As I measured the ground berries, I packed them tightly into the measuring cup (as one does when measuring brown sugar). The jam came out great, and I can see no difference from using fresh berries.

  18. 30
    July 7, 2019 at 10:12 pm

    Would it be ok to not blend the blueberries? Or would whole blueberries ruin the results?

  19. 31
    Joyce Webster
    August 20, 2019 at 5:21 am

    Hi Jamie I recently purchased a jam maker from Lakeland, can I use this to make your recipe for frozen jam

  20. 32
    August 30, 2019 at 11:40 am

    I’m not only thankful for your recipe here but also now a fan of yours. Love your self-deprecating ways! Very fun & have made my frozen berry jam a success! Tanks :0)

  21. 33
    September 23, 2019 at 6:23 pm

    Can I use monk fruit or stevia instead of regular sugar?

  22. 34
    August 6, 2020 at 10:12 am

    Can you add jalapeños to make berry pepper jam?

  23. 35
    September 15, 2020 at 11:21 pm

    Would love to make the triple berry jam using blueberries, raspberries and strawberries. What would the measurements of fruit and sugar for this. I’m asking the professional love your jam ??????

  24. 36
    Donna Lauria
    September 17, 2020 at 7:05 am

    I loved your post. Just one tiny thing. Since 1970 it has not been recommended that you heat your lids and NEVER boil them. Washing in warm soapy water before use is all that’s needed. Here’s a link to just one article.

  25. 37
    January 15, 2021 at 6:53 pm

    Your recipe and directions were the most useful ones I found o between the internet searches and youtube. This was my first ever batch. I followed your directions and my mixed berry jam came out perfect. My husband kept licking the spoons lol. Thank you to pieces .

  26. 38
    April 24, 2021 at 3:03 pm

    Can this be made with blackberries?

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