Freezer Jam

Prep Time:
15 mins
Total Time:
2 hrs 45 mins
7 cups

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!


  • 5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away

  • cup fresh lemon juice (from 2 lemons)

  • 2 ½ cups granulated sugar

  • 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. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

    John Kernick

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.


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.

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