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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
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This low sugar raspberry freezer jam is so quick and easy, you will wonder why you’ve never made it before!


In my quest to make a better freezer jam without all the sugar and pectin laden with preservatives, I had an idea. It was pretty brilliant, I thought. So I decided to share!

When you make freezer jam according to the typical pectin box, you add 4 CUPS OF SUGAR for every 4 cups of fruit! That is astounding. Truly. Not to mention that the pectin itself typically has preservatives and some additives in it. Boo. All I want is some jam that doesn’t put me into a coma, and still actually tastes fresh like the fruit!

I tested my “theory” four times. Four batches of jam. Then made two more batches once I got it right. Using grass fed gelatin allows you to add only as much sugar as you need, which isn’t a whole lot. It gels your jam nicely, adds some awesome health benefits (should I call this “Gut Healing Jam?”) and tastes excellent.

**Note: I like my jam a little tart, especially raspberry jam. That is why there is a variation in sugar amounts. Adjust it until you like the flavor! If using apple juice for the liquid and gelatin mixture, err on the side of less sugar because that will help sweeten it as well.

Happy jammin’!


Low Sugar Raspberry Freezer Jam
Author: Kelsey
  • 4 c mashed raspberries
  • 3/4-1 1/4 c organic cane sugar
  • 1/4 c lemon juice
  • 2 T grass fed beef gelatin
  • 1 c apple juice or water
  1. In a large bowl, mash your berries and add lemon juice and sugar to taste.
  2. In a small saucepan, whisk gelatin slowly into apple juice or water.
  3. Heat over medium heat, whisking until warmed. Don’t let it get too hot, it just needs to warm up.
  4. Pour gelatin mixture into berries and stir to combine.
  5. Ladle into pint or half pint jars using a wide mouth funnel and leaving 1″ headspace.
  6. Wipe any excess jam around the rim with a damp cloth.
  7. Screw on lids finger tight.
  8. Allow jam to come to room temperature then store it in the freezer.
  9. When ready to eat, move jam from freezer to fridge and allow to thaw.
  10. Slather on anything and everything.

Comments +

  1. Ginny G says:

    Thank you for this recipe!!!

    My mom has made jams for years BUT it’s with pectin and so much sugar. The last couple years as we’ve moved to eating real foods her jams tasted like sugar and no fruit and it kind of drives me bonkers. ? But I don’t tell her that. I’m trying to encourage her to not use so much. But I think I’ll give this a try because it looks easy and delicious!!

    • Kelsey says:

      Ha I am with you — my mother in law’s jam is the same way! Let me know how you like it!

  2. Julie says:

    Hi Kels, what type of Apple Juice do it out like or prefer? This recipe sounds good, never tried that type of Gelatin. Does it have a taste to it?
    Thanks for sharing!

    • Kelsey says:

      I buy whatever 100% juice I can find, and use that. Usually from Costco cause it’s less expensive that way! The gelatin doesn’t have a taste, it’s great!

  3. Renee says:

    Now you got me wanting to ask about gelatin! 🙂 I was just about yo buy Great Lakes collagen, but really cause it’s the brand I hear most about and it seemed legit. What brand is this? Have you tried others?

    • Kelsey says:

      Those are the only two brands I have tried. Both are good, vital proteins are a bit cheaper. They really are both great! I like a lot of other products from vital proteins, that is why I decided to go with them and become an affiliate. They really are good about their sourcing and processing. Which is important to me!

  4. Holly W says:

    I’ve been making low-sugar raspberry jam for more than ten years. The regular stuff hides the fruit flavor almost completely. However, it never occurred to me that there was a better way to make low-sugar raspberry jam than using low-sugar pectin. Of course, Kels, you have taught me many better ways to be healthy over the years. So thank you!

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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