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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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Sandy Balser says
Can I use peaches instead of nectarines for this recipe?
I have made several of your jam recipes and loved them all.
Tamara Jones says
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?
Chris Scheuer says
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.
Bev Montgomery says
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.
Chris Scheuer says
That sounds wonderful, Bev! I'm going to have to figure that one out!
Nancy Alsop says
Ever tried pineapple. Would love a recipe for pineapple jam. Thanks
Chris Scheuer says
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/
N Fochs says
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?
Chris Scheuer says
It can go back in the freezer.
Carol says
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?
Chris Scheuer says
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.
Carol says
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?
Chris Scheuer says
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.
Andi goward says
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 !
Chris Scheuer says
And, in my experience, the liquid pectin works great. Is it not available in your area?
Valla says
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
Chris Scheuer says
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!
Traci says
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.
Chris Scheuer says
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.
Gena says
Have you tried using the liquid pectin?
Chris Scheuer says
With the liquid, the recipe proportions are a bit different. You have to follow the instructions on the package.
Regina says
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.
Chris Scheuer says
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.
ginny sullivan says
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
Chris Scheuer says
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!
Alisha Colon says
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!
Chris Scheuer says
You're very welcome Alisha! Yes, that would be just fine as an alternative to using the microwave.
Katie says
Have you tried cranberries in freezer jam? Would love to hear how it went. Loved this post- -thanks.
Chris Scheuer says
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/
Kaitlyn says
When using fruits like peaches, plums, nectarines, etc, do you skin them before crushing or dicing them or leave the skins on?
Chris Scheuer says
I do peel peaches but not plums or nectarines as their skin is so thin.
maria marabella says
Can I use regular glass jars for freezer jam, or does it have to be canning jars?
Chris Scheuer says
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!
carol dolgins says
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!
Jane says
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?
Chris Scheuer says
I know Kraft has a remedy for some of these problems, you could check their website.
Sandy Cox says
Back again , I also like the just fruit type of jams.
Sandy Cox says
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?
Chris Scheuer says
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.
Sandy Cox says
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.
Sandy Cox says
How about adding sugar to the pectin mixture?
C says
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!
Laura says
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!
Chris Scheuer says
Thanks Laura! How fun to have plums, I'm a bit jealous:)
Karen says
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?
Chris Scheuer says
yes, you can definitely thaw frozen berries to add to your jam to make the correct amount!
sarah chase says
Hi, I'm a first time jam maker....can you put glass jars in the freezer?
Chris Scheuer says
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!
Leonessity says
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!)