I recently had a friend ask me how to make jam. I started talking about pectin and storing it in the freezer, and she didn’t know what I was talking about. So I’ve decided to do a little how-to for making freezer jam. It’s so easy and super delicious, you will never buy store jam again!
First buy a box of pectin. Pectin is the stuff that makes the jam jiggly. You will need it for any kind of jam you make. I usually buy the Sure Jell brand, but there is also Fruit Pectin, and others too. You can find it in the baking aisle, or next to the canning supplies. The directions to make the jam, whether it’s cooked & canned or for the freezer, are included right in the pectin box. Just follow the directions. Really all you need is, your pectin, sugar, and your fruit. There are some fruit flavors that will require lemon juice. Just check the pectin directions to be sure.
Because strawberries are so easy to get and cheap when they are in season, I have only made Strawberry Jam. I have used frozen strawberries too, but it’s better if they’re fresh. If you choose to use frozen strawberries, make sure you drain as much liquid as you can before you puree them. Cut up your strawberries, then mash them to a puree. I use a mini food processor, but you could use a potato masher or blender. You will need 2 cups of strawberry puree. Then add 4, yes I said 4, cups of sugar. I didn’t say this was low calorie, just delicious.
Then pour your pectin packet into a small pot and bring it to a boil with some water, read the directions from the pectin box for how much. Once the pectin is dissolved, stir it into the fruit/sugar mixture.
It’s now ready to pour into containers. I like to use plastic containers that are freezer safe. I found these great jam containers (with the purple lids) but I need a few more for a whole batch.
Now you are ready to devour your Jam. I keep one out to eat now, and save the rest in the freezer for later. It should last up to a year if stored properly. I have also given these little containers as gifts to neighbors. Enjoy putting this yummy jam on your toast or simply eat it with a spoon straight from the jar like my Grandma!
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Thank you for this recipe!
I’ve never heard of freezer jam before. This is great!
Does anyone have a recipe for Strawberry Butter (similar to apple butter. Not strawberries mixed with butter and confectioners sugar)? I know it has strawberries and sugar and cinnamon. I tried it in a crockpot but the strawberries turned to juice.
Glass jars are fine in the freezer- just don’t tighten the lid until the jam is frozen to allow room for freezing. They shouldn’t break because they are not hot. If you fill a very hot glass jar then put it in the freezer, it may break.
According to info from a website reg: Splenda and freezer jam, you have to use a pectin with monocalcium phosphate which helps if thickening jams made with Splenda. The brands of the pectin are Pomons’s Uneversal and Mrs. Wages Lite Home Jell. Can’t find in my area, any suggestions from those out there that make freezer jam with Splenda?
My parents used to make this when we were kids. My brother and I were such strawberry jam snobs we wouldn’t eat our PB&J’s with anything else…embarrassing for my mom when we were visiting friends! Can’t wait to revisit this tradition with my own kids.
Our freezer jam always seems to be way to thin, even though we have followed the directions on the Sure-jell box exactually. Please help
I made strawberry freezer jam at our cottage and left the freezer door open for a week and it never got frozen. Does anyone know if it will still be good?
Peaches make terrific freezer jam too. It’s almost like picking the peach right off the tree and eating it. Because my brother-in-law is a diabetic, I use 50/50 sugar and Splenda. Works like a charm and tastes just as wonderful.
Wow, i never really realized how easily I could make jam! My boyfriend devours the stuff like it’s going out of style, i think i might try this! Thanks so much. :)
Hey thanks so much for sharing this recipe I’ve been wanting to make this for quite some time…keep posting I love your site!
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