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Freezer Jam


This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine.

  • Prep:
  • Total Time:
  • Yield: Makes 7 cups

Photography: John Kernick

Source: Everyday Food, September 2011


  • 5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 2 1/2 cups granulated sugar
  • 1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin


  1. Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.

  2. In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.

  3. In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.

  4. Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours.

Cook's Notes

This recipe also works well with berries. You'll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam. To store, freeze, up to 6 months.

Reviews Add a comment

  • kaymad41
    24 JUL, 2017
    2.5 cups of sugar is not a lot. Most recipes use four cups of sugar to even less berries.
  • MS11994573
    6 SEP, 2013
    The large amount of sugar is not a typo. If you search for freezer jam, all the recipes use a lots of sugar. The reason is that sugar (like salt) acts as a preservative and keeps the food fresh for many months in the freezer. Instead I like to make Marthas Quick Jam recipe it uses 1/2 cup of sugar. The trade off is that it keeps in the fridge for a couple of weeks only. Sigh... ;)
  • masper
    11 SEP, 2011
    I think (I hope) 2.5 cups of sugar was a typo. I made peach jam using only 1/4 cup. Next time I would also cut back on the lemon juice. Otherwise, easy and terrific recipe.
  • escholio
    20 AUG, 2011
    Waaaay too sweet for me, watch out! 2.5 cups of sugar is a lot, I used less and it was still too much. Im going to try it without sugar or very little. I may also try the recipe in the Ball pectin box, uses apple juice instead of sugar.