This post may contain affiliate links. For more information, see our privacy policy.
This post includes everything you need to know about making freezer jam, start to finish! It's such an easy technique with spectacular, fresh, delicious results!
I started making freezer jam over 40 years ago, shortly after Scott and I were married. To be honest, it was mostly because this type of jam was so darn easy. Additionally, I was intimidated by the whole "canning/water bath" process that's necessary for traditional jams and jellies. As a new cook, I was scared that I'd mess up, not get the "seal" correct, and end up making someone sick! Now I know that canning really isn't that difficult, but it's still more work than I want to go through, especially when I can make freezer jam so easily!
All these years later, I still love making freezer jam. But these days, it's not just about being easy; I also make it because it's outrageously delicious!
Over the years, I've learned a few tricks while making untold jars of jam, so I thought I'd share them all with you in one post, so you don't have to wait 40 years (and a zillion jars of jam later) as I did.
Potential problems with freezer jam and how to avoid them
There are two main potential problems which people run into when making freezer jam:
A grainy texture
- One of the main drawbacks to this type of jam is that it can come out "grainy". Why? Because it's not cooked, it can be difficult to completely dissolve the sugar, hence the sugary or grainy texture.
- With a bit of trial and error, I figured out that a short stint in the microwave will totally eliminate this problem. The flavor remains fresh and the jam is still beautifully hued.
- How does this work? Just stir together fruit and sugar as directed in the recipe in a microwave-safe bowl. Place the bowl in the microwave for 3 minutes and then remove and stir well. Sugar will be well on it's way to being dissolved. If needed, microwave for another minute or two then continue with the recipe as directed. I call it microwave magic!
Jam that doesn't set
- The other potential problem that can occur with freezer jam is that it doesn't thicken and stays runny, even after the pectin is added and the jam has "rested".
- The solution to this problem is two-fold. First of all, measure the fruit and sugar very carefully and don't improvise. Jam and jelly making is an exact science and you can cause problems by adjusting either the fruit or sugar amounts.
- Secondly, follow the directions above regarding dissolving the sugar. I've found that pectin has issues with setting if the sugar has not been dissolved. So follow the microwave tip (above) to ensure that the sugar is thoroughly dissolved and your jam should not only be non-grainy, it will also set well.
- All of our freezer jam recipes explain the easy steps for this stint in the microwave.
- No microwave? No problem! If you don't have a microwave to warm the fruit/sugar mixture, just gently warm it on the stovetop in a large pot. You don't want to bring it to a boil, just heat for a few minutes to help the sugar to dissolve.
Frequently ask questions about freezer jam
What's the difference between freezer jam and regular (traditional) jam?
- Freezer jam isn't cooked. In traditional jam recipes, the fruit is simmered together with sugar, lemon juice and (often) pectin. Because freezer jam is not cooked, it keeps its fresh taste and beautiful color. Although delicious, traditional jam loses some of it's color as it cooks, whereas freezer jam retains the same pretty hue as the fresh berries you started with.
- With traditional jam recipes, sterilization of the jars is necessary, as is a stint in a water bath/canning kettle. This is done to properly seal the jars and prevent the growth of bacteria. Freezer jam goes into clean jars (no need to sterilize).
- Freezer jam requires a 24-hour setting stint at room temperature. It can be runny at first, and then it will thicken over 24 hours. Traditional jam does not need this "setting up" time.
- Since freezer jam does not undergo a water bath process, it is not shelf-stable and should be stored in the refrigerator or freezer. Traditional jam can be stored at room temperature for one to two years.
How long does homemade freezer jam last in the refrigerator?
Freezer jam can be kept in the refrigerator for 2-3 weeks.
How long does homemade freezer jam last in the freezer?
Freezer jam is good for up to a year in the freezer. After a year, the quality of the jam will deteriorate a bit; but you'll probably never have to worry about that problem!
What kind of containers should be used for freezer jam?
There are various options for storing freezer jam.
- Glass jars work great! Just be sure to leave a ½ inch at the top of each jar to allow for expansion. I've been using glass jars for freezer jam for the past 40 years and have never had one break in the freezer. I like to store my jam in unique, pretty jars, as jam makes a lovely little gift. You can check out all of our favorite jam jars over at our Café Loves Store.
- Plastic storage containers also work well. Small ½ cup or 1 cup size containers with tight-fitting lids are perfect.
- Don't have a lot of room in your freezer? Store in quart-size zippered bags. Just add a cup of jam to each bag, seal them well, label them and store the bags flat on top of each other. When you need jam, pull one out, thaw and then transfer to a pretty glass jar.
What to do if your freezer jam doesn't set?
If you've measured carefully and followed the steps outlined above, you shouldn't have trouble with your jam setting. Also, it's important to note that freezer jam won't be as firm as traditional jam or store-bought jam.
But perhaps you've come here because you made a freezer jam recipe from another site and it hasn't set. You've waited the 24 hours and it's still runny. This is disappointing, but not a total disaster.
If you've used liquid pectin, such as Certo, follow these directions (adapted from Kraft/Heinz):
- Wash your containers with hot, soapy water and rinse well or run containers through the dishwasher.
- Prepare a trial batch: Measure 1 cup of jam into a small microwave-safe bowl. Add 3 tablespoons of sugar and 1½ teaspoons of fresh lemon juice. Microwave on high power for 2 minutes. Add 1½ teaspoons liquid pectin and stir for 3 minutes.
- Cover and let stand for up to 24 hours to see if it sets. (Store opened pectin packet in the refrigerator.)
- If the trial batch sets, prepare the remaining jam using the same directions as you did with the trial batch, with the same measures of sugar, lemon juice, and pectin for each 1 cup of jam. (Don't try to re-make more than 8 cups of jam at a time.)
- Pour the jam into the prepared containers, and discard any leftover pectin.
If the jam doesn't set with the trial batch, it will make a delicious ice cream and/or morning yogurt topping!
If you're using powdered pectin, such as SureJell, follow these directions: (adapted from Kraft/Heinz):
- Wash your containers with hot, soapy water and rinse well or run containers through the dishwasher.
- Prepare pectin mixture: Gradually add 1 package of powdered pectin to ¾ cup of water in a small saucepan, stirring constantly. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Remove from heat.
- Prepare a trial batch: Measure 1 cup of jam into a small microwave-safe bowl. Add 2 tablespoons of sugar and 1½ teaspoons of fresh lemon juice. Microwave on high power for 2 minutes. Add 1 tablespoon of the pectin mixture and stir for 3 minutes.
- Cover and let stand for up to 24 hours to see if it sets. (Store opened pectin packet in the refrigerator.)
- If the trial batch sets, prepare the remaining jam using the same directions as you did with the trial batch, with the same measures of sugar, lemon juice, and pectin for each 1 cup of jam. (Don't try to re-make more than 8 cups of jam at a time.)
- Pour the jam into the prepared containers, and discard any leftover pectin.
What to do if your freezer jam separates?
Occasionally, as the jam is cooling, the fruit will rise to the top. This has an easy solution. As the jam begins to thicken, just give it a good stir and the fruit will stay suspended in the jam.
Can you make freezer jelly?
Yes! Just follow the directions on the pectin box along with our tips (above) for making sure the sugar is dissolved. There's a whole separate section with jelly recipes inside the box.
Can you make a low-sugar or no-sugar freezer jam?
Yes, you can make low sugar or no-sugar freezer jam. However, you will need a specific low-sugar or no-sugar pectin. Don't try to use a regular freezer jam recipe and reduce the sugar. Both Ball and Kraft make no-sugar and low-sugar pectins.
Can any jam be frozen?
Yes! You can store both cooked (traditional) and freezer jams in the freezer. On occasion, I make a cooked jam, such as this Easy Strawberry Jalapeno Jam or this Pineapple Habanero Pepper Jelly. I still just ladle the jam into jars and pop them in the freezer once the pectin has set. So easy!
Oops! I forgot to refrigerate my jam after the 24-hour rest time. Is it ruined?
If it's within 48 hours, it's fine! I've left mine out even longer than that without any issues, although it's best to refrigerate or freeze this type of jam after 24 hours as instructed in the recipe.
Our favorite freezer jams
You can make freezer jam out of just about any kind of fruit. While we love our sweet jams for toast, bagels, muffins, scones and biscuits, we're also crazy about all varieties of pepper jams. These sweet-spicy condiments are wonderful as a dipping or grilling sauce, on a cheese board, as a pizza base or as a spread for a grilled sandwich. They're also delicious on ice cream!
Raspberry Overnight Freezer Jam
Strawberry Balsamic Black Pepper Jam
Pineapple Habanero Freezer Jam
Easy Blood Orange (Freezer) Marmalade
There's more! Click here for our entire collection of freezer jams.
If you enjoyed this post, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I've been making freezer jam for years and never had a problem.
At the 24-hour mark this year, it doesn't seem like the jam has set. What's the best thing to do. If I wait another 24 hours and it still hasn't set, what do I do? How long can I let it sit out? Would it hurt if some of the jelly sits out a little longer than 48 hours?
If the jam hasn't set, should I open the jar, stir it up and try again to let it set?
Hi Mary, I suspect that this time the sugar didn't get fully dissolved, which will cause the pectin not to work. If it hasn't set after 24 hours, it's most likely not going to set although it's not going to be detrimental to leave it out longer. You have a couple options at this point. Keep it and use it as a fresh tasting topping for ice cream, yogurt etc. Another option is to boil it until it's thickened - it will still be delicious but more like a cookied jam - you will lose that fresh berry taste. The third option is to try this little trick: https://www.inkatrinaskitchen.com/how-to-fix-freezer-jam/
This won't help at this point, but the method described in this post is how I make sure that my freezer jam will set: https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
Hope that helps!
Hi Chris,
I made freezer jam and forgot to put it into the freezer at the 24 hour mark. (I went to bed eek) I still put it into the freezer the next morning, so roughly at the 36 hour mark. Will the jam still be good?
No worries, Amy! It will be fine - the sugar, in addition to sweetening the jam, also acts as a preservative. It's best to keep freezer jam in the refrigerator or freezer but it can sit out for a day or two without any compromise in quality.
I made apple butter last year and put them in mason jars and put in the freezer . Took one out today and it wasn’t frozen. It was near the consistency as when I put it in the freezer. I tasted it and it seemed fine, but wanted to get your thoughts on if it was safe to eat.
Thank you!
Hi Mary Ann, was everything else in the freezer frozen solid?
Can I can freezer jams as long as they have enough acid? Any rules for adapting a frezer jam recipe for tge water bath canning process?
No, freezer jams are not designed for canning. To ensure saftey and success, it's best to use a recipe that has been created for canning. That said,
it's fine to freeze regular jam instead of canning it.
I made too much blackberry freezer jam. Can I use some to make a pie?
Hi Sue, jam won't set up nicely for a pie so it would be difficult to cut but you could make hand pies which would work great.
Thank you!
Love this article! Thank you. I'd prefer to freeze. Thank you for the courage. Take care, Fran
Happy jam-making, Fran!
Hi there! I made a chokecherry jelly the traditional way yesterday, but I don’t think there was enough natural pectin in the fruit to help it set very strongly. Anyway, I put a small bit of it in the freezer for a few minutes and it set much more solidly than it had previously set. All my jars are properly sealed, though they have a half inch of room at the top…do you think I could still try freezing them to help them set more fully or is there a danger in freezing a sealed jar of jelly? And since they’re all sealed, will freezing them mean that when I pull them out, they’ll stay shelf stable, or will that wreck the seal…?
Weird question, I know…
Hi Lisa, It would be fine to freeze the jelly if you have a half inch of headspace. Regarding your quesion about breaking the seal (and the ability to store them at room temperature), I'm honestly not sure.
What should be the consistency of the jam be when taking it out of the freezer? Is it ready to spread right away or does it require thawing? Does it also depend on the amount of time it's been in the freezer? Thanks!
Hi Hannah, the jam should be thawed before using. It doesn't take long though, maybe 30-40 minutes.
I want to make mint freezer jam, and all the recipes add Strawberries. I just want mint. I have spearmint, dried, sugar mint, drying, lemon mint fresh in a pot still.
Thanks for your advice!
Hi Mary, I don't have a recipe for mint freezer jam at this time. I would have to do some testing before I gave you advice on this.
I have blackberry freezer jam in the freezer for a year. I opened the jar and it has frozen foam on top. It did not have foam a year ago when I put it in the freezer. What is this funny looking frozen stuff on top and is the jam spoiled. Is it edible?
Hi Helen, the white foam is probably a combination of sugar that has separated and frost. Generally, the rule of thumb is that freezer jam is good for up to a year in the freezer.
I made some blackberry jam yesterday and thought I left enough room for expansion...apparently I didn't. Do you know if there is a problem with me keeping the jam?
Hi Dawn, not sure what you mean. Did you already freeze the jam?
No, I left it sitting out for the 24 hours and it is running over.
Okay, got it. The jam should be fine. I would just transfer it to a large bowl, wash your jars and then refill them.
I am getting ready to make my strawberry freezer jam next week. Someone gave me 20 lbs of crystal type sugar and I was wondering if this could be used. I do not want to ruin all my jam if this is not acceptable. Thanks so much for your help.
Hi Frances, I would not go with crystal sugar for this recipe. I love crystal sugar but I'm afraid it would interfere with the setting of the jam in this recipe.
This is a very amazing.
Thanks, Jerry!
Hi Chris. I made blueberry freezer jam taste great but everyone agreed it was to thick any suggestions for next time?
You could add a little water to thin it if it's too thick next time.
Hi Chris I tried your strawberry freezer jam, great, I used liquid pectin, wondering if I was to use regular pectin should I still put berries and sugar in microwave before adding pectin of course and should I let it cool before adding pectin?
Thanks so much for all your great info.
Gail
Hi Gail, if you want to make strawberry freezer jam with powdered pectin, I would follow the directions on the box.
Hi there! Can I fix freezer jam that has already been frozen? It's been in the freezer for 3 days. I noticed it didn't set correctly by the color difference. Sure enough I thawed some and it is runny.
Hi Stephanie, if the color was lighter than it should be, the sugar probably wasn't completely dissolved which will affect the set of the jam. You could try this fix:https://www.myfoodandfamily.com/recipe/108039/remake-directions-for-certo-freezer-jam-jelly
But if the sugar wasn't dissolved it may not work.
It's difficult to get the sugar dissolved properly with the directions they give you on the box. That's why I came up with my own technique that I use here: https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
Hi there! We made blueberry freezer jam today but it’s very cloudy looking. It said to do 5 cups of berries and we had more like 4.75 cups.... do you think that’s why? It looks very strange but it tastes okay
Hi Allison, if it's looking cloudy, it's most likely because the sugar did not dissolve completely. If the sugar doesn't dissolve it can also taste grainy. I used to have that problem. Now I use this technique to ensure that the sugar dissolve well: https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
My wife made 10 pints strawberry freezer jam. She did this last year and it was very delicious. She used the same recipe (sure jell). She put the jam in the freezer this morning after it had set for 24 hrs in its containers. At lunchtime while getting things from the refrigerator, she decided to give the jam a looksee. She noticed that throughout the containers there is a "pinky cloudy foamy looking stuff". She is horribly upset. The berries were a gift for Mother's day. The berries came from a local farm and were premium as were last years. Do you have an opinion that might give some understanding to what she is seeing?
Gratefully, Jeff and Judith
Hi Jeff, tell her to take a jar out of the freezer and let it thaw. I think it will clear up. Sometimes the freezing process will make it look like that but when you thaw it, it's as pretty as a picture.
I love your recipe! I’m doing it again this year, but this year my jars aren’t sealing? Any way I can get them to seal?? It will be 24 hours this afternoon and they haven’t “popped” yet. I’m concerned. 😕
Hi Jantzen, freezer jam doesn't really seal. You might occasionally hear a pop but for the most part no. That's why you store it in the refrigerator or freezer after the 24 hours resting time. It's safely stored there without sealing.
I made the strawberry jam. It’s amazing! This is the first time my jam has set. It’s beautiful!
I’m on a roll, I want to make a blueberry jam, only blueberry.
Do you have a recipe? Thank You!
Hi Tina, Yay! So happy you had good success with the jam! I don't have a blueberry jam recipe on the site right now but that's on my list for this summer when the local berries ripen .
Hi! I wasn’t thinking and put my strawberry freezer jam in the freezer before the 24 hours was up but the jam had set. It’s there any way to save it?! Thank you!
Hi Katie, the pan will probably be fine. I would take a jar out and check on the consistency. If there is a problem, let me know and we can troubleshoot from there.
This question about jam that has been made and kept in the refrigerator for a week. Can still jar it or should I toss it? The reason I did not jar it right away as my new lids did not arrive on time from Amazon......BLAH!!!
Love Love your recipes!!~
Smiles and Blessings,
Leslie Stevens
This may be a dumb question, but I am new to this freezer jam world. If I want to give a jar of this jam as a gift, must I keep it frozen or chilled before presenting it to someone? Should I keep it on ice during transport (2 hour drive)? I do not want to make anybody ill. I guess I'm asking how long it can sit at room temperature once it has been removed from the freezer and remains unopened. Should I tell them to refrigerate it asap?Thanks for any advice. I enjoy your site.
Hi JJ, good question! You should keep freezer jam in the refrigerator or freezer when not in use. It's fine for it to sit out for a few hours though as the sugar acts as a preservative.
I am trying to find a good recipe for FREEZER strawberry cranberry jam . We have a friend (86 years old ) that would love to try it !!
I am a novice at this 😊
Hi Wendy, I think you could sub some cranberries in our strawberry freezer jam recipe with good results. https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
I have about 15 passion fruit. They are reddish-maroon and very wrinkled. I would like to make freezer jam. Can I do this with passion fruit? if so, do I need to make adjustments for the type of fruit? I am also thinking about combining it with mango.
I appreciate any input. Thank you.
Hi Faye, I think you could make freezer jam with passion fruit however I don't have a recipe for it at this time.
Hi, thank you for this lovely article, it was a delightful read. I stumbled across this by looking up freezer jam. Might try making some time 🙂
Thought I'd comment and show you support for the content you provide!
Sending you love from Thailand, hoping you are staying safe in these times! x
Greetings, all the way to Thailand, Mew! Thanks so much for taking the time to write such a kind comment 🥰
I’m unclear whether to cool freezer jam before putting lids on or cool first. I have done it both ways and it ha been fine
Hi Kenna, you're right, either way works although I like to seal my jars right away to keep the jam nice and fresh.
Hi!
I shipped a bunch of my freezer jams to our home in the south. The box took longer than expected to arrive and when it came the jars were warm. Should I throw them all out? I am so upset. This jam is SO delicious and I wanted to give it to my neighbors, but I don’t want anyone to get sick!
It's hard to say, Suzanne. It would depend on how long it sat out and was warm. If it was several days, I wouldn't worry about it. Sugar in jam is a great presevative and a few days should be okay. However, if you use a low sugar, pectin, that would be a problem as there's not enough sugar to keep it safe unrefrigerated for long periods of time.
My husband made then left a batch of raspberry freezer jam first on the kitchen counter top for a day then in our cooler storage room (60 degrees) for about two days. It’s in the fridge or freezer now. He says it has enough sugar in it to keep it safe. Should I worry? We want to give it as gifts to neighbors and friends.
Cindy
Hi Cindy, the one day on the counter is just fine. I have actually left mine out for two days without any problem.
Can you use frozen strawberry to make the freezer jam i frozen some strawberry want to make some frozen jam
Yes! You definitely can use your frozen berries for this jam, Charlotte! But measure the berries after they are thawed and mashed.
Can you refreeze Surejell freezer jam if your feeezer went out and the jam was left in the warm freezer for 3 days? Is the jam still safe? 😌
As long as it stayed cool, even though it thawed, it will be fine to re-freeze it.
I made freezer jam today and my husband thought he was helping and put it in the freezer when he saw it sitting out. It had only been out for about 7-8 hours. I have tried looking on the sure jell website to see if it will be okay but can't find an answer and when I google your site keeps coming up so I thought I'd ask if you know!
Thanks
Hi Keriann, as long as the jam had set to your satisfaction, you'll be just fine. The reason they tell you to let it sit out for 24 hours is because some jams take longer to set than others.
Hi. Enjoyed reading this topic. Most of the jams I make are freezer jams. Have just made a batch of peach pepper jelly. A lot of work for the 5 jars I got. Freezer jam is definitely easier. Would you by any chance have a recipe for freezer peach pepper jam. Thanks very much
Hi Jim, I have made peach pepper jelly but don't have a recipe on the site for it right now. You might enjoy this easy recipe:https://thecafesucrefarine.com/plum-ginger-pepper-jelly/ OR this one: https://thecafesucrefarine.com/mango-jalapeno-pepper-jelly/
Do you have a recipe for huckleberry freezer jam or know of one? I would like one for a smaller batch. I pick 2 cups of berries at a time.
thank you.
Hi Sharon, I'm not really familiar with huckleberries so I don't have a recipe. I would think that any recipe for blueberry jam would probably work though.
There was a really good recipe for nectarine freezer jam on this page (or maybe linked to it) last summer. I made it; it tasted great but had A LOT of air bubbles (I may have stirred too vigorously ...). I'd like to give it another try, but I didn't hang on to the recipe. I see that there's still a picture of the jam on this page, but I can't find the recipe. Was it removed, or have I missed something? If it was removed, is there any chance of getting it?
Thanks.
P.S. I'm also a big fan of your chocolate sugar cookie recipe, as is everyone for whom I've made them. They've usurped brownies as the snack that accompanies late afternoon lemonade and iced tea. Thanks so much for sharing!
Hi Stacy, I'm not sure exactly how that recipe disappeared. I am on vacation right now but when I return on Wednesday I will check and see if I have the recipe at home.
I love that you love the sugar cookies!
I would like to see this recipe too please. 🙂
Hi Kirsten, I'm sad to say that this recipe has just disappeared. I will need to make it again and record the recipe.
I'm bummed about the nectarine recipe having gone the way of the dodo, but it occurs to me that a nectarine is, genetically speaking, a fuzz-less peach. I'm going to try the recipe for peach jam, with fuzz -free peaches in place of fuzzy ones.
Thanks for the quick response. Hope you had a nice vacation!
Hi Staci, yes, me too! But I think the peach jam recipe will work well. I will repost the nectarine jam next summer when nectarines are back in season here.
Hi Chris,
I'm wanting to try my hand at making some watermelon rind jam, but want to make it into freezer jam. Any suggestions? I can't seem to find any recipes specifically for the freezer.
Thank you!
Hi Tammy, you can actually freeze any jam instead of canning. I don’t think you’ll find a recipe for freezer jam made from watermelon rinds because freezer jam is not cooked and the rinds need to be cooked.
My freezer jam came out too hard. I used the Ball low sugar recipe. Three cups of sugar. Can I reheat and add something?
Hi Nancy, you could reheat it and add a little water then jar it again. I have found that Ball pectin tends to have a firmer set.
Thank you so much! Will try today!
Great!
I bought strawberries on sale.cleaned quartered and froze. Can I use these to make freezer jam.
Yes, they should work fine. You’ll want to cut or crush the pieces so they’re a bit smaller. Here’s a great recipe: https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
Can you tell me what it is or why my blueberry freezer jam appears to have a thin layer on top that's a different color? It is kinda brownish looking. Even after you spoon some out then it seems to turn that color again on top. Down the sides of the jar & in the middle when spooning out the color is very pretty & purple.
Hi Lisa, I don't make blueberry freezer jam (although I have a blueberry raspberry jam recipe coming up). I've never experienced a browning with any of my freezer jams. Are you using regular pectin or no/low sugar pectin? Sugar does help preserve the fruit. The only thing I can think of is not enough sugar or too much exposure to oxygen causing oxidation which could turn the jam brown.
Thank you for your helpful hints. I just made freezer jam for the first time. The jars did not seal. Is that ok? Can I still put them in the freezer?
Hi Debbie, the jars don't need to seal for freezer jam since you won't be keeping it on the shelf.
How many batches would you suggest making at a time. I made 3 double batches at once and some of my jars are a little runny. Could that be due to the fact that I could not get the jars filled fast enough and by stirring the waiting jam in the bowl I broke the bonds that the pectin makes? What should the consistency be?
Hi Jenny, freezer jam will have a little softer consistency than cooked jam but it should not be runny. I don't recommend doubling freezer jam recipes as it's really difficult to get the sugar completely dissolved with that much fruit and sugar. If the sugar is not well dissolved then the jam tends to not set right. I think it's better to set up two or three bowls if you want to double or triple a freezer jam recipe.
I delayed placing freezer jam into the freezer by a day. How does this affect the qualify of the jam? Anything I should be aware of?
No, I've done that many times over the years. It will be fine!
Hello there!
I have a question about freezer jam.
I made a batch the other day and put it in the freezer. However, I don’t think the sugar dissolved very well. I took one jar out of the freezer and heated it up in the microwave for a few minutes and it magically solved the problem! The jam is no longer grainy.
But my question is, can it go back in the freezer? Or should we just eat it? I’m worried about freezer burn since I just heated it up.
Thanks!
Hi Megan, just let it cool and then you can refreeze it without any problems.
My red strawberry jam turns pale in color when frozen, what can I do to keep it red?
Hi Deb, I think when you thaw the jam it will be fine. Sometimes it gets a little frosty in the freezer.
I made a few batches of freezer strawberry jam following the Sure-Jell recipe. It tastes great and set up normal. Now that it is frozen (about 10 hours) there are light red "patches" that have appeared in various areas on some of the containers. I have not experienced this before. Any suggestions?
Hi Jess, I would take a jar out and let it thaw. The white areas may just be spots where the jam has frozen more or the clumps of fruit. It's fine to thaw and then refreeze it, after checking it out. If you have white spots after it's thawed, let me know and we can troubleshoot from there.
Never liked freezer jam, prefer cooked jam or jelly. Not sure where the water bath step comes from, I just invert the jars for a minute after filling and capping and then right them and let cool. They seal without fail. I usually prefer jelly to jam but then I like blackberry best and don't want seeds. Plum jam is pretty good too.
So about the freezer jam, my daughter made some and I had not used it until a couple days ago, been in freezer the whole time waiting. I took it out and of course it was hard so I left it out in the fridge but when I went to use it it was kind of runny. Is that normal? Should it be kept in the freezer during use and taken out when you want some and then returned? Maybe hers just didn't setup very well? My jam and jelly is always just in the fridge if they have been opened.
Hi Phil, it's recommended that you use a water bath to preserve jams and jellies to keep on the shelf. I know that a lot of people use the inversion method but it's been found to not always be safe.
Regarding the freezer jam, when it's thawed it should have the same consistency as when it went into the freezer. I have a feeling that her jam didn't set properly.
Hello!
I prefer to sweeten my freezer jams with honey and thicken them with ground chia seeds. I've been trying to find recipes that specifically call for honey and chia seeds, but, with some, I've had to go off sugar & pectin recipes. I've had pretty good results. Although, some don't set as much as I'd like. Any ideas?
Thanks for all the information! Will pass it on to my mom & sister.
Hi Cindy, I'm afraid I don't have experience with honey and chia seed jam, just old fashioned fruit and sugar jam. I know that there are lots of good recipes out there for those though.
I've made a couple batches of (blackberry) freezer jam but I'd really like to get the containers out of my freezer for a little extra room. Can I turn the 'freezer jam' into 'canned jam'? I used Sure Jell as the pectin.
I've made a couple batches of (blackberry) freezer jam but I'd really like to get the containers out of my freezer for a little extra room. Can I turn the 'freezer jam' into 'canned jam'? I used Sure Jell as the pectin.
Hi Aleana, freezer jam and canned jam are very different recipes. I wouldn't feel safe with using a water bath with a freezer jam recipe. You could thaw the jam a bit and store in zippered flat bags, which would save space.
Eat it or give some away to friends! Make everyone happy and create more room in freezer! 😎
🙂
I always use superfine sugar when I make freezer jam and never have a problem with the sugar not desolving. You can also take regular white sugar and whirl it in a food processor or blender to break up the sugar crystals so it is finer and will desolve more easily.
Thanks, Sylvia!
Can you make tomato jam in the freezer version?
Yes, you can. I'm actually planning to share a recipe soon for tomato jam.
HURRY PLEASE!!
Hi Judy, I think you could use this recipe and just sub nectarines for the peaches: https://thecafesucrefarine.com/super-easy-peach-freezer-jam/
Since Bill is so picky about things like jam, I really should make my own! Seedless raspberry here we come. Thanks for all the great tips!
Thank you for the freezer jam info. Even though I've been cooking/canning for over 40 yrs, I've never made freezer jam until now! I made your strawberry and also your sweet cherry jams. They were amazing. I've already made 3 batches of the strawberry. I even ordered the cherry pitter you showed and it works great. I love freezer jam much more than the canned jams I used to make. Love the fresh taste and the color is great. Love your tips on these, and all your recipes. I'm a good cook and baker but if I've not made some recipes, I love to know the ins and outs of that particular recipe and you do that with your tips. Thanks
I really appreciate all of your recipes and tips for making freezer jam! You indicate that freezer jam can be made low sugar however when I went to the links provided they did not show a freezer version and the Kraft one, done with the water bath method still required 4 cups of sugar which is really not low sugar. Any help or advice is making a freezer jam that is low sugar? Thanks!
Thanks, Pat!
You can definitely make low sugar freezer jam. This recipe by Ball Canning seems to give you an option regarding how much sugar to add with their low sugar pectin: https://www.freshpreserving.com/strawberry-freezer-jam---low-or-no-sugar---ball-recipes-br1299.html
How about sour cherry jam? My daughter received about 4 lbs. of sour cherries from a customer at the restaurant she works for and would like to make jam, a recipe we don't have to use a canner for.
Thank you.
Your daughter is a lucky dog! I would give anything for sour cherries but they're really hard to come by here in North Carolina. I never see them. If I did, I would use this recipe and make a ton of cherry jam. It's my very favorite!
https://www.myfoodandfamily.com/recipe/053955/30-minutes-homemade-surejell-sour-cherry-freezer-jam
Thank you so much for this post Chris - great tips and information and now I want to run to the kitchen and make your cherry jam. Bravo!
If you make the cherry jam, invite me over and I'll bring crumpets and we can sit and drink tea together! 🙂 What fun that would be!
Can I make red currant freezer jam?
Hi Vicky, I would use this recipe: https://www.myfoodandfamily.com/recipe/060886/certo-currant-jelly
and skip the processing. Just transfer the jam to clean jars and store in the freezer.
Can I use peaches instead of nectarines for this recipe?
I have made several of your jam recipes and loved them all.
I just finished the gym and follow the instructions exactly the fruit has floated to the top is that normal as the 24 hour passes will it sink?
Hi Tamara, sometimes the fruit will float to the top. Just wait till the jam thickens, then give it a stir. The fruit will then stay distributed throughout the jam.
I made Pumpkin freezer jam a couple of years ago and served it at a gathering. It was a hit. However, since I do a lot of things out of my head on the spot, I neglected to write down ingredients, amounts, etc.
That sounds wonderful, Bev! I'm going to have to figure that one out!
Ever tried pineapple. Would love a recipe for pineapple jam. Thanks
Hi Nancy, I haven't tried pineapple on it's own but I have made this jam and it's delicious https://thecafesucrefarine.com/fig-and-fresh-pineapple-freezer-jam/
Thanks this was very helpful to me as I experienced a similar problem with older freezer jam. Once you reheat does it go back in the freezer or should it be kept in the refrigerator until used up?
It can go back in the freezer.
Dear Chris, my husband and I made raspberry freezer jam this summer....opened a jar and it has lots of crystallized sugar. How can I rescue it. Some of your posts say to put it in the microwave on high for 3 min. This jam already has the pectin in it so will I need to add more or will taking the contents out of the jars, putting into a microwave bowl lightly cooking it do the trick?
Hi Carol,
I had that happen one time in the past but it was after having the jam in the freezer for a long time. It should be fine to microwave it briefly and then stir till dissolve. I would return it to a clean jar after heating. It should thicken up again as it cools.
Chris do you think I will need to add more pectin? I had 12 1 pint jars which I have split into 2 uneven microwave bowls, I have just heated the smaller of the 2 for 3 min. On testing, it is still a bit grainy ( not nearly as much as when started. I suspect my large bowl will need about 5 min of heating. I have stopped them at 1.5 min and stirred......any comments?
I would heat them at 15 second increments until the graininess is gone. Then I would let them cool completely and see how the thickness is. Generally, a little microwaving shouldn't break down the pectin too much.
I bought beautiful black figs. I want to make freezer jam. I can't find a recipe that calls for dry pectin only liquid. Any help would be greatly appreciated !
And, in my experience, the liquid pectin works great. Is it not available in your area?
I'm always a illite nervous about using jars for freezing jams so I use plastic,do the jars have to be sterilized and lids boled sealed for this kind of jam or can I use either plastic or jars and no boiling safety is required. I thought any time you use heat the product must be sealed with sterile jars and lids.
If you can knock that paranoia I've had please and explain. Your jam looks absolutely beautiful
Valla, I've made this kind of jam for 40 years, always used glass jars - no sterilization (but I always wash them well), never had a problem! Hope that helps!
Thanks for all your wonderful tips. I made the strawberry freezer jam and boy is it delish and as per your comment a beautiful rich red color. I do have a question though is it normal for the fruit to rise to the top of the jars as that is what happened with mine.
After 24 hours, if the berries have risen to the top, gently stir it and then you can freeze it and the berries with be evenly distributed.
Have you tried using the liquid pectin?
With the liquid, the recipe proportions are a bit different. You have to follow the instructions on the package.
I am concerned about 5 cups of sugar when using beautiful ripe and naturally sweet fruit. Can that be cut down? It just sounds too sweet.
No! Don't cut down the sugar. There are lots of recipes out there for low sugar jam. Jam and jelly making is a very exact science and you really have to follow the instructions to a T or you won't have good results. You only use a teaspoon or so of jam at a time to you don't get a lot of sugar. You do get an incredibly fresh fruit taste though.
I always make freezer jam but I have a question. Two jars were inadvertently put in the refrigerator after they were frozen. They are now thawed, can I put them back in the freezer? They are good sized jars and there is no way we can eat them in a month. It is wild black raspberry.
Ginny
Definitely you can refreeze it Ginny; however, one caveat. One of the jars has to be sent to us!!!!! We're so jealous of your wild black raspberries! Yum!
I am so excited to make this jam! Question: I don't have a microwave. Would it be okay to slowly heat the fruit & sugar on the stove until the sugar dissolved? Then add the heated pectin? Thanks so much, beautiful photos!
You're very welcome Alisha! Yes, that would be just fine as an alternative to using the microwave.
Have you tried cranberries in freezer jam? Would love to hear how it went. Loved this post- -thanks.
Hi Katie,
I've made a pomegranate cranberry pepper jelly that is wonderful but not a cranberry jam. http://thecafesucrefarine.com/2014/12/cranberry-sriracha-pepper-jelly/
When using fruits like peaches, plums, nectarines, etc, do you skin them before crushing or dicing them or leave the skins on?
I do peel peaches but not plums or nectarines as their skin is so thin.
Can I use regular glass jars for freezer jam, or does it have to be canning jars?
Hi Maria,
I’ve used all kinds of jars with success. Just be sure not to fill them too full, leave a half inch or so space to allow for expansion in the freezer. Otherwise your jars will crack. I’ve never had that happen but I always leave a little space at the top. Hope you enjoy it!
I just picked a super amount of purple plucots and want to get started with making freezer jam. However, I'm really confused about the skins. Do I remove them? If not do they get soft and mix well with the rest of the jam?
I can't wait to get started!
Have been making freezer jam forever. This is the first time the sugar didn't dissolve. It was already in jars when I discovered it hadn't dissolved well. Anything I can do at this point to reduce grainy texture and still save the jam?
I know Kraft has a remedy for some of these problems, you could check their website.
Back again , I also like the just fruit type of jams.
Question: Has anyone used turbinado or raw sugar in this process? It may add a bit of caramel flavor, that I think would be quite tasty peach, plum & nectarine jams. What do you think?
Hi Sandy,
I would just be concerned about that type of sugar (turbinado or demera) not dissolving well since the jam is only briefly heated in the microwave. If you were wanting a caramely flavor, it might work better to melt a bit of the sugar before adding it to the fruit. Just a thought although I’ve never tried that.
Thank you for the quick reply. I was thinking the same thing about pre- melting. I have grandchildren that rarely have any white sugar. Organic, gluten free house holds and I have bunch of japanese plums ripening.
How about adding sugar to the pectin mixture?
Keep up the good jam! Today's jams and jellies have high fructose corn syrup and don't taste as good (right, grandkids?). But it looks like freezer jam is an *easy* way to make good tasting jam! I got a sour batch of apricots, so let me know of an apricot freezer jam recipe!
Hi! I know this is an older post, but thank you! I love freezer jams and just got a huge amount of plums from the market here. I have a pot of this on the stove right now and will work on more tomorrow. I know my husband and children are going to love this!
Thanks Laura! How fun to have plums, I'm a bit jealous:)
I have been making freezer jams for years. Now my current problem. I just finished crushing 1 cup of berries and ran out. However I do have some in the freezer. Can I thaw them to make freezer jam? Or should they just so into the 'frig?
yes, you can definitely thaw frozen berries to add to your jam to make the correct amount!
Hi, I'm a first time jam maker....can you put glass jars in the freezer?
Hi Sarah, yes glass freezes just fine but be sure to leave at least a 1/2-inch of space to ensure room for expansion. Have fun!
I am not a fan of cinnamon, but a quarter teaspoon of cinnamon in any red plum jam just seems to bring out a depth of flavor that is beyond words! I also tried a dash or two of nutmeg once, and now it's a must (with the red plum jam, anyways!)
Great jam recipe!It is the best choice for my breakfast! The pictures are lovely, (as always^^) and the color so intense!
Thanks for sharing^^
Nectarine jam sounds heavenly and it is beautiful. As soon as I make the blueberry jam I've been promising the Mr. this is next on my list.
Freezer jam does taste so much fresher and uses less sugar, too.
Hi Chris,
I just love this website and visit often. I love the idea of freezer jam, and am confident that I can do it. One question though (okay, two) I love smuckers reduced sugar jams and want something along those lines, not too sweet, can I reduce the sugar in the recipe, if so by how much would you recommend? Also, won't glass jars crack in the freezer?
Thsnks again for the recipe!!!
Hi Renee,
Thanks so much, I appreciate your kind words.
As far as your questions go, don’t try to reduce the amount of sugar with this recipe (using regular pectin). There is a type of pectin though called “pectin for low sugar jams and jellies”. Look for that one and follow the directions carefully. Jam making can be kind of fussy in that if your measurements aren’t super accurate, the end results probably won’t turn out. I've never tried to low sugar variety but I’ve heard that it works just fine.
As for your second question, a lot of people have that same misconception. Glass will freeze just fine. You just have to make certain to leave 1/2 inch of space at the top to allow for expansion of the jam in the freezer. If you fill the jars to the top, put the lids on and freeze them, you will probably end up with cracked glass. I’ve been making this kind of jam for over 30 years and never had a glass crack.
Happy jam making and thanks again, Chris
Hi Chris, love the way freezer jam looks, have always made it the traditional way.Will be trying your method, as I like the sound of a fresher tasting jam. Thanks, another great recipe!
This sounds great! I've never tried making my own jam or canning or anything, so this looks like a wonderful first step.
I love the idea of freezer jam!! Ever since I gifted my son's 2nd grade teacher a jar of homemade strawberry jam that had turned moldy, I've never canned jam again. I make a small batch version from whatever fruit is fresh, but with freezer jam, I could preserve the season longer without worrying about giving moldy jam!! (Beautiful photos btw....!! )
Chris this sounds great. I don't know if I mentioned it before but I made your strawbeerry freezer jam and loved it. I'd forgotten about it and will have to make these again.
However, why not use superfine sugar? That dissolves so quickly I wouldn't think you'd have an issue with a grainy texture.
What great jam, I love the idea of putting into a ziplock and away for the winter! Got to try this!
Mary
Great idea Chris pinning for later!
Beautiful jam! Don't you love being able to pull a little bit of summer out of your freezer? My kids still ask me to send them homemade jam- they're never too old to spoil. 🙂
What vibrant jam....beautiful! I have made strawberry freezer jam but have never branched out to other fruits....guess it is time to just do it!
I was wondering if anyone has tried it using sugar substitute? Your pictures are beautiful and your recipes look delicious. Thanks
Hi Kim, I definitely wouldn't try using a sugar substitute with the regular pectin but there is a low sugar and a sugar-free variety. Just follow the package insert directions.
I have 2 questions though. Before eating, does this freezer jam have to be thawed in the refrigerator? How long should the jar be kept under refrigeration after jam was thawed?
Hi Denise,
The jam can be kept in the fridge for 3-4 weeks. I would let it thaw before using but that doesn't take long. I usually just let it sit out for about 20 minutes and it's good to go! If I'm in a big hurry, I've also thawed it on 10% power in the microwave.
Chris: What a sensational recipe. I have never heard about freezer jams. This recipe is a keeper... and I will have to try to make this here. My family will be happy to have something so fresh and delicious to spread on toast and at the same time doesn't take long to be cooked.
Absolutely gorgeous Chris! Such beautiful color and I"m a fan of using the skins too. While I've canned a lot of jams I've only made freezer jam once, might give it a try:@)
PS-When you buy pectin do you buy the one specifically for freezer jam or the regular one?
They look picture perfect!
I wonder if it will work without pectin since the recipe uses lemon juice...
Dear Chris, you are so right about making homemade jam and "spoiling" everyone´s taste buds so much, they do not want to eat anything else but homemade jam - I have never tried making any freezer jam though.. You certainly make this type of jam sound and look incredibly easy and utterly delicious - I adore the color of your nectarine freezer jam - it looks out of this world delicious!
Hope you and your family had a wonderful fourth of July!
Andrea
I've always wanted to make jam, but have been intimated by the process too- definitely have to try this out when I feel like making jam!! 🙂 The colour looks so vibrant too!
I have made this jam for many years. Recently I have added some sliced almonds and a bit of almond extract and this is an amazing combination!
Yum, that sounds wonderful!
This is fabulous! I have always felt just like you about the canning process!!
How beautiful recipe! And the pictures georgeous!
I think I'll spoil myself with this. I could eat jam all day long.
I was going to get a few flats of strawberries this week for jam - the traditional way but after looking at this, I think I know where I'm headed! I think people around here need to be spoiled.
Looking forward to making some summer jam...I usually go 'Old School' when it comes to cooking but jams are the one thing I like to make shortcuts. Ball makes a quick pectin that I use for certain fruits except blueberries. It works well and uses a lot less sugar.
As for your recipe, do you use regular pectin?
Many thanks and I adore your Blog and the recipes..