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!



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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.

Reviews (5)

192 Ratings
  • 5 star values: 28
  • 4 star values: 27
  • 3 star values: 80
  • 2 star values: 47
  • 1 star values: 10
Rating: 5 stars
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.
Rating: 5 stars
2.5 cups of sugar is not a lot. Most recipes use four cups of sugar to even less berries.
Rating: 5 stars
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... ;)
Rating: Unrated
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.
Rating: Unrated
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.