Why Freezer Jam Rocks (plus, a Blueberry Jam recipe)
What is freezer jam? Well, it's similar to cooked jam, except that instead of being cooked and processed to a shelf-stable state, freezer jam is raw and is simply stored in the freezer. It's super-duper easy, and I think that the resulting product is something like 1000 times tastier than the canned counterpart. The fruit flavor is so much more authentic.
The downside is that the jam needs to be stored in the fridge or freezer until it's eaten, so if you are short on freezer space, this may not be a good option for you. But, if you've got a nice big freezer, or if you just want to make a few jars of jam, you should definitely give this method a try. I'm almost positive that you'll end up preferring freezer jam to canned jam.
Freezer jam is not quite as firm as canned jam, but since I usually think canned jam (especially commercial jam) is a little too resistant to spreading, I don't consider this to be a downside.
Homemade jam may or may not be cheaper than commercial jam...it all depends upon how much you pay for your fruit (I had a 20 pound box of blueberries that cost me $34). Regardless, I consider homemade jam to be more about eating better jam, eating local food, and reducing trash output than about saving money.
I really ought to sit down and consider the cost, though, because I'm pretty sure that my homemade jam is cheaper than what I can buy even at Aldi. I'll keep you posted on that!
I usually just use the recipes that come in the pamphlet inside the box of pectin (which is the stuff that thickens jam), but in case you'd like some step-by-step instructions, here's how to make blueberry jam.
First, process the blueberries in a food process until they're finely chopped. Alternatively, you can use a potato masher to crush the berries. You don't want the berries crushed into oblivion, though, so exercise some restraint. It's good to have some chunks of fruit in your jam.
Add the sugar. Jams require a lot of sugar, so you may be vaguely horrified at this step. However, commercial jams contain at LEAST as much sugar...you just don't see it going in. 😉 So, homemade jam will be no more deleterious to your health than the commercial stuff you've been eating.
Mix thoroughly, and let stand for 10 minutes.
Now you'll need a package of pectin. I use Sure-Jell or Ball, depending on what's available in the store. I don't think the brand matters much. The ball packages usually have a $.50/1 coupon, though, so I try to get those if possible. My store doubles those, which means I can get $1 off the next package of pectin. Love that.
In a saucepan, combine the pectin with ¾ cup water, and cook it over medium heat until it boils (it'll be fairly thick). Boil it for 1 minute, stirring constantly.
Add the pectin mixture to the fruit and stir for 3 minutes.
Ladle the jelly into whatever container you're going to use. Straight sided containers work best for freezer jam, as they allow for upward expansion.
Place the lids on your containers and let them stand at room temperature for 24 hours. Then store them either in the fridge or in the freezer.
And that's it! Easy peasy. The process for other flavors is exactly the same, though the proportions of sugar and fruit do change somewhat.
Do give this a try before all the good summer fruit is out of season...I think you'll be glad you did.
Blueberry Freezer Jam-makes 7 cups
2 ½ pints blueberries, crushed to make 3 cups
5 ¼ cups sugar
1 package pectin
¾ cup water
Combine blueberries and sugar; stir well. Let stand 10 minutes.
Combine pectin and water in a saucepan. Bring to boil over high heat, stirring constantly. Boil 1 minute, stirring constantly.
Add pectin to blueberry mixture and stir for 3 minutes, or until the sugar is completely dissolved and is no longer grainy.
Pour or ladle jam into containers, leaving ½ space at top for expansion during freezer. Place lids on containers, and let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks, or store in the freezer for 1 year.
Raspberry Peach Jam: The directions are the same, but use 2 cups crushed raspberries, 1 ½ cups finely chopped peaches, and 7 cups of sugar. This makes 7 cups of jam.
Wow! I had no idea I could make my own jam without some type of canning gear and lots of boiling! I have been buying lots of berries this summer and we go through so much jam...I think I have a new approach!
Even if it is more expensive, I would think the health factor would outweigh it! (I'm still trying to wrap my brain around the sugar!!)
Stacy
Yup, this is a completely manageable project. 🙂
Huh...I always make canned jam, but you've convinced me to make a batch of freezer jam next time instead!
Note that even 100% fruit jams have added sweetener, usually in the form of highly concentrated fruit juice.
You can also dry seasonal fruit. Wash the fruit, dry it with towels if you can, pit it or cut into appropriate sized pieces (whole fruit take a lot longer to dry). Spread on a baking sheet (I prefer one with a rim so nothing falls off). Heat your oven to about 100-120F (no warmer, you don't want to cook the fruit), then turn it off but leave the light on. Put the pan(s) in the oven, leave until the fruit is leathery but not brittle - how long depends on the type of fruit, how thickly cut, how wet it was when it went in, how warm your oven light is, how humid it is, ...
Oh that does sound easy! Thanks for sharing, I will definately be making this soon!
I actually looked at the SureJell packages at the supermarket yesterday. They have a lower sugar SureJell that requires less sugar than the regular stuff. I think I'll try that kind when I make this.
Highly recommend the low sugar sure gell for jams and jellies. You still use sugar, just less of it, and we still find it more than sweet enough. comes in a pink box, looks just like the yellow box, just pink.
I make strawberry freezer jam every June when the local berries are available. I used Sure-Jell for years but picked up the Ball last year because it was cheaper. At least for the strawberry jam recipe, the Ball called for less sugar than the Sure-Jell for the same amount of berries and I thought it tasted much better as the berry taste came through more than the sugary taste. I don't know how they compare to each other with any other recipes as I have only done strawberry and I believe both brands have less or no sugar varieties but I prefer to use real sugar if I am going to make something.
This is a LOT of sugar. Can you just reduce the amount of sugar if your fruit is really sweet as-is or you just prefer a less sugary jam?
You'll need to buy the low-sugar pectin if you want to go that route...the regular stuff won't work if you adjust the ingredients at all. 🙂
As I said, if you've been eating jam from the store, it's got at least this much sugar in it. You just don't see it! And as WilliamB said, even the all fruit jam has sweetener in the form of concentrated fruit juice.
Low-sugar pectin should be simple to find...I know I saw it at Safeway and Weis.
Your bottom picture is so inviting that I think I'll have to try this. I just finished making a double batch of cooked plum jam for my husband, it's his favorite.. maybe he'll like this as much. Thanks for sharing!
Whether it is cheaper or not I would say it's better anyway because YOU control the ingredients, and the amount of ingredients, you put into it, therefore making it healthier than the store bought jam. 🙂
Yes- there is a low-no sugar pectin as noted form other readers and it is really easy to use and the jam tastes just a s good as the full sugar version!! Also, a note for those who like jelly- freezer jelly is easy to make as well!! Just use your favorite fruit juice ( I use Cascadian Farm concord grape juice!! organic and absolutely de-lish as freezer jelly!). There is a recipe on the box of low/no-sugar pectin. One freezer can of juice made me 12 jelly jars of jelly!! And it is REALLY easy and tastes sooooooo yummy!!
So, the glass jars don't break when they're put in the freezer?
The straight-sided jars do not break in the freezer. The one with the raspberry jam in it might...though I'm thinking of trying it out with sufficient headspace. I've frozen chicken broth in a regular Mason jar, and it didn't break, so I'm thinking this could work. I'll keep you posted!
I also use plastic Rubbermaid containers sometimes, as they have straight sides.
There a jars that specifically state that they are freezer safe- all versions (pints, quarts, jelly jars, etc. ) from Ball have freezer safe versions!! So, you need to make sure you buy freezer safe jars to insure that they will freeze without issues.
Glass jars will break under two circumstances:
- if they go through too-rapid temperature change; so cool the jam to room temp before putting in the freezer; and
- if the contents expand beyond capacity during freezing; so leave sufficient headroom in the jar.
Easy-peasy.
I have never made jam but it looks so great I think I will give it a try. Can I reuse my pasta sauce jars or should I by Mason jars? If I do buy Mason jars can those be reused for jam. This is new to me but I thought everything had to be boiled that is why I never tried it. Thanks for the help.
Yes you can reuse pasta glass jars, any jar that is glass. It is not necessary to get the Ball or Kerr jars for jam. Square plastic containers work well and less chance of breakage.
I put my jars through the dishwasher on the hottest setting and do a heat dry for all my canning. I do put my jars in a large pan of boiling hot water while preparing my materials I am canning.
This is the first year, I have done Freezer jam and it is wonderful. It is delicious and easy.
there's nothing like freezer jam at breakfast (Christmas or midwinter). Happyhappy mouths.
You're almost convincing me with the fruit flavor description...but I happen to like the thickness of regular jam. We're also small-freezer folks for the time being, so it's canning for me when my co-worker's apricot trees ripen this year =o). I used the "inversion method" for sealing the jars, so it's not much more work than making the jam.
I love homemade jam...especially when I can make it with free fruit! Like you I'm fairly sure homemade jam is usually cheaper than store-bought, but when I get free fruit I'm certain it is.
You've inspired me to give jam a shot! I went to a local farmer's market on Saturday and found a vendor whose strawberries are cheap and delicious. Plus, she uses all organic pesticides, even on her non-organic items. Gotta love that.
I had no idea making freezer jam was so easy. I love putting things in the freezer! Do you ever stick these in your chest freezer, or solely in the freezer above the fridge?
I just found a packaged mix from Ball. There wasn't any cooking involved. I just picked berries, smashed them, added sugar and the Ball mixture. Add to the jars, let sit 30 minutes and then freeze. Have you tried that one? So far so good! My family loves it. The only downside is that you have to consume it within 3 weeks of thawing out. {not a problem here!} This was a great process for me, since I have not canned or made jam before!
By the way, your jam looks so yummy!!
Just a quick question, can i do this with apples?Or any fruit? I always have an abundance of apples!! Sounds yum!!
Thank you!
After I googled it yesterday, and saw how easy it was, I made it up in my mind to make some this weekend. I stopped at the fruit stand this morning and ordered 8 pints of blueberries, strawberries, and muskadines...(that's not spelled right)
If it goes well, I may have just have found my new homemade gifts for Christmas!!
Thanks again!!
Wow--can't wait to try this! We were thinking about trying to make some jam, but it seemed sooooooooooo intimidating. But not anymore!
Thank you so much!!! Now we're done with paying more than (gulp) three $3 a jar for the Smucker's Low-Sugar jam at Wally World---yay!
I don't like you 😛 Your pictures make everything look so good and not to mention so easy~! Now I want to make freezer jam but I don't even eat jam!!
I LOVE freezer jam! as a little girl we would go strawberry picking every year and then make freezer jam.....YUM YUM YUM it is so good! I now make it with my boyZ!
For sure freezer jam is the way to go and it is definitely cheaper if you do what I do and go to the local farmers market type place and buy there. I usually get a regular size (I think it's a pound???) package strawberries for 20 to 30 cents. Yes sometimes they are on their way out but if your making the jam that day it isn't a problem.
Oh and Ball makes these amazing plastic freezer containers for jam, they come in fun colors too, like lime green and bright purple. This prevents the glass jars breaking and they stack in one another for storage. Awesome solution!
Thanks for the post! Just got home from the beach. We stopped and picked up 10 pounds of blueberries on the way home. I can't wait to see those pretty blueberry jam filled jars sitting onthe counter. So timely... Thanks, thanks, thanks!
I had no idea making jam was so easy! We usually just grab it at the farmer's market. My husband is obsessed with jam ever since we went to Paris, I'll have to surprise him one of these days!
I usually make strawberry, but a friend of mine picked a TON of raspberries for me, and brought them over. I made freezer jam with them and it is, by far, the best jam I have ever made. Beats the strawberry hands down and we love the strawberry. This is so easy, if you haven't made freezer jam, make sure you try it! I used the liquid Certo pectin this time (had a good coupon and sale for it) and it did much better than my usual SureJell. But, either one, it's all good. Just make sure to follow the directions to a T, and not skimp on sugar cause it will ruin the consistency of the jam if you do. Follow the directions! 🙂 Thanks for your blueberry recipe.
I've been making freezer jam since I was a kid assisting my grandpa. I definitely agree that the ball in the green package is the best. It requires 4 cups of fruit and only 1 and 1/2 cups of sugar. There is no cooking or dissolving ingredients ahead of time. Simply combine the sugar and pectin and then add the fruit. Mix and pour in jars. Make sure to leave room for the jam to expand in the jar a bit in the freezer. It will keep for over a year. You can find the packets at Lowes for $1.68 a packet!
This is exactly the one I used this time instead of my usual Sure-Jell and I loved it! Less sugar, so easy and tasted great. Plus they had some packages at our Kroger with $1.00 fresh fruit coupons when you bought the Ball package!
I love freezer jam too. I made some strawberry freezer jam earlier this season when strawberries were super cheap. If I had unlimited freezer room, I think I'd always make it that way instead of water bath canning.
Oh, and if anyone is worried about the glass breaking (although as Kristen and others have said, leave room for expansion, let the jam cool first, and ideally use the straight-sided jars and you're fine), you can get plastic freezer jam jars. I prefer glass, but the health-related concerns about plastic are really more worrisome when heating foods, not putting them in the freezer, so I think this is okay. Ball makes some of these.
Oh, and I might try your blueberry freezer jam recipe this week since I have some blueberries to use. Thanks for sharing that.
i want to try this sometime. i don't can...i typicallyfreeze everythiing! of course i have 3 freezers:) lol
i haven't made the freezer jam yet though because no one else in m family even likes jam. sad, sad. thanks for sharing:)
I'm back with another question 🙂
I was at the store last night and checked out the pectin. There was a pouch that was specifically for freezer jam. It was twice as much (of course) and it made me wonder. Do you need this specific pectin or can any of them work for freezer jam? Thanks!
Stacy
Nope, you don't need that! That sort of pectin just lets you skip the boiling step...not worth the extra money in my opinion (of course! lol).
Thank you for the recipe for Raspberry Peach Jam. Wanted to make this, got the fruit but no recipe, now I do. Was planning on doing the cooking varitety but think I will do freezer. Can't wait to taste the product.
Would this jam work okay with fruit that is frozen?! I have blueberries in the freezer and wonder if they would work just as well as fresh? Has anyone tried using frozen fruit?
Yes, it work, though the texture of the fruit will be different, and the jam may be runnier. Still tasty though
That looks super yummy. I've never made freezer jam but my mum and MIL do and it's delish - especially mixed with yogurt 🙂
I just have to make a recommendation to those who may not have one of these already. It's definitely not an essential but it makes filling jars and clean-up of a hot sticky mess a breeze! A canning funnel. My mum got me one years ago. I don't know where but I'm sure they could be found at Goodwill or, for the Canadians in the house, Value Village! Here's a link to what they look like: http://www.canningpantry.com/canning-funnel.html
My mother in law taught me how to make freezer jam when I was just a girl friend. This year I hit a serious frugal find - wild blackberries growing on my in law's farm free for the picking! I have a package of new freezer jam jars an old roommate left behind and my mother in law didn't want at the time. I found a way to make jam without pectin, so the whole jam making operation cost me some scratches and bug bites from picking the berries. I'll take it!
making jam without pectin???please tell us, I really don't like adding the pectin and I know you can cook down apples to make a fruit pectin but not sure if that would do anything to alter the taste of other fruits, ty
You jam looks lovely! I just tried out Pamona's pectin and I was able to use a lot less sugar. I couldn't find it in the store-so I ordered it online. My favorite thing about freezer jam is the dark rich colors! Enjoy your day.
jana
I make lots of jam, particularly strawberry and peach, when we have a good peach crop. The recipe for freezer jam is also inside the Sure Jell package. I usually just make the regular jam, and it stores for literally years. But, I also do the sugar-free, using Suzanne Somers Somersweet. Delicious and healthy! I think I may try some freezer jam this year!
I have been making freezer jam since my kids were little. We would go and pick strawberries ourselves and then go home and make jam. They are both grown and make it for their own families now. I make strawberry and blueberry jam every year and cant stand the stuff from the stores. If you have extra berries, freeze them on a cookie sheet and then you can scoop them out to cook with or even make more jam if you run out in the winter.
Thanks so much for posting the step-by-step instructions! I am new to home-making (have just been married 2 years) and at my childhood home, everything came from a box and nothing was really made from scratch so that is very helpful. I'm loving your website! I have a desire to make things myself- not only for cost benefit, but also health benefit (knowing what is going into my food) *enough rambling* Just wanted to let you know- where I live, we have a mennonite country store that sells bulk- I found "Dutch-Jel" there in a 1.5 pound bag for just $5.15! If I did my conversions correctly- that is only $.38 for the same amount they charge $2.19 for at the local grocery store (without a coupon). If anyone has one of these stores local I would check it out first, I sure wish I had before I bought the grocery store kind. Sure makes jam making a lot cheaper!!
Can you use splenda in place of the sugar?
Thanks for the recipe! 8 cups of my first attempt of blueberry freezer jam are sitting on the corner as I type! 🙂
Can't wait to try it!!!
We have a park with hundreds of blueberry bushes (trees?) There is no charge to pick them. We've gone for a couple of weekends and we might almost have enough for this recipe. They are ripening a little at a time and they're late this year in our neck of the woods. Thanks for the recipe. Our jam will definitely be cheap! I wondered about using glass jars- I thought they would crack in the freezer?
yes, im wondering it the jam would somehow spoil if i use the glass jars??i prefer the prettiness of the jars to give as gifts, but unsure of how to proceed with preparing the jars and lids for freezer jam. can u tell me the steps because i had to toss 2 quarts of green beans i had used the glass jars with and wouldnt want that to happen with my blueberries...ty!
I use glass jars for my freezer jam all the time. Just make sure to leave some room for the jam to expand as it freezes.
I use half the sugar, and the result is just as tasty and much better for you.
I tried sugar free (no sugar substitute) for my kids when they were very little, but the jam goes bad in the fridge very quickly, so you need to use at least 1/4 the sugar.
I made strawberry freezer jam with SureGel and reduced the sugar by 1/3. Indeed it was a bit runny, and still more than sweet enough. I'll try Heather's suggestion of using 1/2 the sugar.
It is a good life! And good for the marriage of 38 years!
How come none of you use LIQUID PECTIN. I've made strawberry freezer jam for years, and, always used the liquid pectin. Would lik a comment re my question. Thank you! Ciao
I don't know! My mom always used the powdered, so that's what I do. 🙂
I found the LIQUID certo on sale half price, does anyone know if it can be frozen for later use.
I froze maine blueberries over the summer. Do I need to defrost them or should I put them in the food processor frozen? I brought instant pectin how is it different then regular pectin?
Thanks,
Sharon
I think you should probably thaw the blueberries, but I would google it to make sure.
Instant pectin I'm not sure about. Did it come with directions? I always follow the directions that come in my pectin package.
I chose this recipe because it seemed to be the simplest. I have NEVER canned before so I was a little nervous. I have a couple questions im hoping someone has answers to. First its seems the sugar never dissolved and was still grainy. I stirred like crazy for at least 5 minutes. I ended up transferring them to the jars anyway and not only did the sugar settle at the bottom but the pectin left several clumps. What did I do wrong??
Hmm...did you use a whisk when you cooked the pectin? That should have taken care of any lumps!
Did you let the fruit and sugar sit for a while, or did you just stir it and then add the pectin?
If you use Stevia or a combination of Stevia and Truvia Baking Blend, you can eliminate the horrifying sugar. It works very well. (:
Would you use the same amount as if using the sugar?
Having grown up with my Mom making freezer jam with SureJell, I remembered the sugary taste very well. Today we know better - four cups of sugar to two cups of strawberries is excessive! But you know how old patterns are so I tried batches of both. The Ball pectin, which calls for two cups of berries and 2/3 cup of sugar, won hands down. The strawberry flavor is full and not bogged down in sugar, and it set up well.
While searching for blueberry freezer jam, I found this old post of yours...Yay! I bought 20 lbs. of blueberries and wanted to try some jam, but didn't want to go the canning route. I'm just wondering where to find (Buy) the jars that can go in the freezer.
Most grocery stores carry them and you can also find them online.
Walmart and Target also sell them
I made this blueberry jam but didn't set up. Thinking recipe should state "cook pectin at a rolling boil for 1 min. - not just boil.
Buying pectin at a bulk foods store can save you TONS. I was able to buy a pound for just around $3.50 - it says on the label (or on recipes found at the bulk food store) that 1/3 cup is same as 1 pkg Sure Gel - so I'm getting much more for my money! I also LOVE freezer jam and prefer it over store bought - we try to make enough to make it to the next fruit season and it works out wonderfully.
Can you tell me how to make a good not chunky apricot sugar free jam? Trying my hand at making jams but don’t want the calories. Thank you
Well, if you want to use pectin, try looking for a low-sugar pectin variety, and follow the directions on the package. It's not possible to make entirely sugar free jam the traditional way, as far as I know, at least not without using artificial sweeteners.
I forgot to freeze the jam 24 hrs after jarring them. I put them in the basement but a couple weeks later it dawned on me to freeze them. Do you think it is safe to eat?
Gosh, I really don't know! The sugar should act as quite a good preservative, but I'm not sure it's enough for a few weeks. Did you smell the jam? If it's gone bad, it would likely smell off.
I forgot to freeze my jars after the 24 hour period and was 9 hours late getting them in the fridge. I think it'll be okay, but I'm paranoid. You say above that sugar is a good preservative...probably fine then, right?
Yep, I'd say so!
I used this recipe last night and my jam isn't a pretty purple -- it's kind of a greenish brown with blueberry skins in it. I used a potato masher -- I didn't see you recipe first to use the food processer. Do you think it's because the fruit isn't chopped up enough? I haven't tasted it yet.
Well, I know people do make this with a potato masher too. It's possible that the masher didn't break up the skins as much as the food processor, though, and since most of the color is in the skins, that could account for the color difference.
I'm sure it tastes great, though!
Hi there. I'm making this with 7 kindergarten students on Friday and as it is a no-bake baking class, I'm wondering if we can use very hot tap water to mix with the pectin instead. Would we end up with the same/similar results? I want to make sure they walk away with a jar of yummy jam.
I'd recommend buying packets of the no-cook pectin for a classroom jam session! They make a variety that doesn't need to be boiled, and I think it would be perfect for you.
My family LOVES freezer jam. We've gotten so fond of it since I started making it five years ago that we no longer like cooked varieties very much. This is so much better. For anyone who hasn't tried it and is considering making some, you won't regret it. It has a much fresher, brighter taste - and if you can boil water and pectin, you can make it. No fancy canning skills or equipment required. My favorite so far was a strawberry/red raspberry/black raspberry mixed trifecta. Sooo yummy!
I remember the first time I made jam. Adding more sugar than fruit was a shock. I since have found and now use Pomona's Pectin. It works a bit differently and allows for a low or no-sugar jelly. Works great.
Hi. I love freezer jam and usually make several batches each summer. For some reason, this year, my strawberry and my raspberry-peach have sugar crystals still in them. I let the fruit sit in the sugar like I was supposed to, and I followed the recipe for the pectin that I bought. I'm curious if you've ever had this problem? My peach turned out fine. I know they all sat on the counter for the 24 hours after making them (some probably more like 28). I just can't figure out why all the sugar didn't dissolve, especially since I've made many batches with perfect success. Any ideas?
Hmm, I'm not sure! I'd check the website of the pectin brand you used to see if there's any helpful info there.
And just how do I print this without 15 pages of ads and comments? I JUST want the recipe!
I'm sorry there's no PDF for this...some of my older recipes don't have them. You could copy and paste just the recipe text into a word document and print it that way, though.
My mixture never lost the milky look no matter how much I stirred it. The sugar was definitely dissolved. Did I do something wrong?
Do you know if monkfruit will work instead of the granulated sugar? It measures the same as sugar.
Thank you
I've made the strawberry jam and grape jelly before using directions on the sure gel.
I have no experience with monkfruit; I'm sorry!