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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. Also, I was intimidated by the whole "canning/water bath" thing that was (is) 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 poisoning someone. 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 (pretty much exclusively) make freezer jam. And these days, in addition to being super 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.
I'll start by answering some of the most frequent questions about freezer jam and then finish off with the problems that can occur with this type of jam and some tricks to combat those problems and ensure success. And last but not least, we'll share some of our favorite recipes for this wonderful variety of jam.
What's the difference between freezer jam and regular (traditional) jam?
- With freezer jam, the fruit is not cooked (or it's barely cooked), as it is with traditional jam where the fruit is simmered together with sugar, and sometimes, lemon juice and/or pectin. Because freezer jam is not cooked, it keeps its fresh taste and beautiful color. If you were to compare a jar of strawberry (or any other flavor) freezer jam and traditional strawberry jam, I think you'd be shocked at the difference. Traditional jam can become quite dull in color as it cooks, whereas freezer jam retains the same pretty color 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 (but not sterile jars).
- Often the instructions for freezer jam include ladling the jam into clean, lidded jars and then allowing the jam to sit out for 24 hours before storing. This "sitting" time allows the pectin to fully set. Sometimes freezer jam will thicken right away and at other times it will be runny at first and then will thicken over 24 hours.
- Because freezer jam does not go through a water bath procedure, 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 3-4 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; but you'll probably never have to worry about that problem!
What kind of containers should be used for freezer jam?
There are a variety of different options for freezer storage.
- 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. Although I also use regular jam/jelly jars which are available at almost every grocery store (usually near the foils, plastic wraps, etc.), I also like to store my jam in unique, pretty jars as jam makes such a nice little gift. Here are some of my favorite jars for jam.
Ball Collection Elite Half-Pint
Lily's Home Classic Jars with Checkered Lids and Bands
Bormioli Rocco Quattro Stagioni Jars
- 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?
- To ensure a good set, it's important to follow the directions carefully when making jam and jelly. Don't skimp on or add extra sugar or fruit. Each variety of jam has a little different ratio of fruit, sugar and pectin. Measure accurately and follow the problem-solving tips below and you'll have success. That being said, occasionally there can be a batch of jam that just doesn't set. After 24 hours, it's still runny. This is disappointing but not a total disaster. You can either use the jam for a delicious ice cream/yogurt topping or go to the website of the particular pectin that you used to make your jam. They will have re-make directions on how to go about correcting the problem. The Sure-Jell remake directions can be found here and Certo here. For other pectins, go to the company website.
What to do if your freezer jam separates?
Sometimes 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.
What's the difference between jam and jelly?
Good question! Sometimes these terms are used interchangeably but that's not correct. The difference is actually pretty simple. Jam is made with whole (or crushed) fruit and jelly is made with fruit juice. That's the plain, simple difference!
Can you make freezer jelly?
Yes! Just follow the directions on the pectin box. 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 definitely can make low sugar or no-sugar freezer jam. You will need a specific low-sugar or no-sugar pectin, however. 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. I've also seen generic brands of reduced and no-sugar pectin.
Can any jam be frozen?
Yes! You can store cooked (traditional) and uncooked jams (freezer) in the freezer. On occasion, I do make a cooked jam like this Easy Strawberry Jalapeno Jam or this Pineapple Habanero Pepper Jelly. I still just pour the jam into jars and pop them in the freezer once the pectin has set. So easy!
Problems that can occur with freezer jam (and solutions!)
- One of the main drawbacks to this type of jam is that it can come out "grainy". Because it's not cooked, it can be difficult to completely dissolve the sugar, which gives the jam a 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. Magic!
- 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.
Our favorites, sweet and spicy!
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
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.
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Lisa says
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…
Chris Scheuer says
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.
Hannah says
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!
Chris Scheuer says
Hi Hannah, the jam should be thawed before using. It doesn't take long though, maybe 30-40 minutes.
Mary says
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!
Chris Scheuer says
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.
Helen says
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?
Chris Scheuer says
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.
Dawn says
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?
Chris Scheuer says
Hi Dawn, not sure what you mean. Did you already freeze the jam?
Dawn says
No, I left it sitting out for the 24 hours and it is running over.
Chris Scheuer says
Okay, got it. The jam should be fine. I would just transfer it to a large bowl, wash your jars and then refill them.
Frances Keys says
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.
Chris Scheuer says
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.
jerry says
This is a very amazing.
Chris Scheuer says
Thanks, Jerry!
Gail says
Hi Chris. I made blueberry freezer jam taste great but everyone agreed it was to thick any suggestions for next time?
Chris Scheuer says
You could add a little water to thin it if it's too thick next time.
Gail says
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
Chris Scheuer says
Hi Gail, if you want to make strawberry freezer jam with powdered pectin, I would follow the directions on the box.
Stephanie Wood says
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.
Chris Scheuer says
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/
Allison says
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
Chris Scheuer says
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/
Jeff may says
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
Chris Scheuer says
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.
Jantzen Yandle says
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. 😕
Chris Scheuer says
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.
Tina Reyes says
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!
Chris Scheuer says
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 .
Katie says
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!
Chris Scheuer says
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.
Leslie says
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
JJ says
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.
Chris Scheuer says
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.
Wendy says
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 😊
Chris Scheuer says
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/
Faye Goldammer says
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.
Chris Scheuer says
Hi Faye, I think you could make freezer jam with passion fruit however I don't have a recipe for it at this time.
Mew says
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
Chris Scheuer says
Greetings, all the way to Thailand, Mew! Thanks so much for taking the time to write such a kind comment 🥰
Kenna says
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
Chris Scheuer says
Hi Kenna, you're right, either way works although I like to seal my jars right away to keep the jam nice and fresh.
Suzanne Greenwood says
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!
Chris Scheuer says
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.
Cindy says
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
Chris Scheuer says
Hi Cindy, the one day on the counter is just fine. I have actually left mine out for two days without any problem.
Charlotte finchum says
Can you use frozen strawberry to make the freezer jam i frozen some strawberry want to make some frozen jam
Chris Scheuer says
Yes! You definitely can use your frozen berries for this jam, Charlotte! But measure the berries after they are thawed and mashed.
Ann roberts says
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? 😌
Chris Scheuer says
As long as it stayed cool, even though it thawed, it will be fine to re-freeze it.
Keriann says
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
Chris Scheuer says
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.