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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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Jim Todd says
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
Chris Scheuer says
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/
Sharon DeMers says
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.
Chris Scheuer says
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.
Staci says
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!
Chris Scheuer says
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!
Kirsten Odegaard says
I would like to see this recipe too please. 🙂
Chris Scheuer says
Hi Kirsten, I'm sad to say that this recipe has just disappeared. I will need to make it again and record the recipe.
Staci says
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!
Chris Scheuer says
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.
Tammy says
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!
Chris Scheuer says
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.
Nancy says
My freezer jam came out too hard. I used the Ball low sugar recipe. Three cups of sugar. Can I reheat and add something?
Chris Scheuer says
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.
Nancy Weart says
Thank you so much! Will try today!
Chris Scheuer says
Great!
Cindy says
I bought strawberries on sale.cleaned quartered and froze. Can I use these to make freezer jam.
Chris Scheuer says
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/
Lisa says
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.
Chris Scheuer says
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.
Debbie Horsley says
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?
Chris Scheuer says
Hi Debbie, the jars don't need to seal for freezer jam since you won't be keeping it on the shelf.
Jenny says
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?
Chris Scheuer says
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.
Chuck says
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?
Chris Scheuer says
No, I've done that many times over the years. It will be fine!
Megan says
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!
Chris Scheuer says
Hi Megan, just let it cool and then you can refreeze it without any problems.
Deb says
My red strawberry jam turns pale in color when frozen, what can I do to keep it red?
Chris Scheuer says
Hi Deb, I think when you thaw the jam it will be fine. Sometimes it gets a little frosty in the freezer.
Jess says
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?
Chris Scheuer says
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.
Phil Ward says
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.
Chris Scheuer says
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.
Cindy says
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.
Chris Scheuer says
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.
Aleana says
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.
Aleana Lockart says
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.
Chris Scheuer says
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.
Suzanne says
Eat it or give some away to friends! Make everyone happy and create more room in freezer! 😎
Chris Scheuer says
🙂
Sylvia says
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.
Chris Scheuer says
Thanks, Sylvia!
Jana says
Can you make tomato jam in the freezer version?
Chris Scheuer says
Yes, you can. I'm actually planning to share a recipe soon for tomato jam.
Judy Kluesner says
HURRY PLEASE!!
Chris Scheuer says
Hi Judy, I think you could use this recipe and just sub nectarines for the peaches: https://thecafesucrefarine.com/super-easy-peach-freezer-jam/
Liz says
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!
Brenda says
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
Pat Morreim says
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!
Chris Scheuer says
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
Deidre Halvorson says
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.
Chris Scheuer says
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
Tricia | Saving Room for Dessert says
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!
Chris Scheuer says
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!
Vicky Plant says
Can I make red currant freezer jam?
Chris Scheuer says
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.