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Freezer Jam

Recipe photo courtesy of John Kernick

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Source: Everyday Food, September 2011
Total Time Prep Yield




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.

Cook's Notes

Quick Tips for Freezer Jamming
This recipe was tested with Ball and Sure-Jell brand pectins; look for either in the supermarket’s baking aisle.

Always leave at least a 1/2-inch head space because the jam will expand as it freezes.

Make sure your fruit is ripe so the jam sets properly.

To crush fruit, chop flesh and mash with a potato masher.

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How would you rate this recipe?
  • sasami2513481
    21 AUG, 2018
    I had 8.5 lbs of Shiro plums. I roughly doubled the recipe. 4.5 cups of sugar, 1/2 cup of lemon juice, and just shy of 2/3 cup of pectin. The jam is phenomenal! I will be saving this recipe.
  • kaymad41
    24 JUL, 2017
    2.5 cups of sugar is not a lot. Most recipes use four cups of sugar to even less berries.
    • tdhettler
      19 MAY, 2018
      I love this recipe because of less sugar. Sets up fine and still plenty sweet.
  • 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.

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