July 8, 2010

Freezer Jam

One of my favorite things about summer is putting away some of the bounty for the cold, dreary months of winter.

Freezer Jam is super easy and holds a special place in my heart because my great aunt Mary used to make it. All you need is about 4 lbs of fruit (you can even use frozen), sugar and pectin. My preference is the Ball brand Freezer Jam Pectin.
There's no boiling, no muss, no fuss. Just mix and put it in the jars. You can eat it right away or store it in the freezer. So, go make some freezer jam from your summer bounty.


  1. How much sugar and how much pectin did you use? Would love to have your recipe!

  2. To Jill:
    Although I make jam in the "traditional" hot method,the freezer method produces excellent results. As with all canning if you are following a recipe that utilizes packaged pectin, it is critical to follow the amounts precisely. Ball produces excellent cookbooks(can be found at Walmart etc) and every package of pectin provides instructions for both methods.There is nothing better than preserving your own fruits/vegetables... enjoy the process and the results!!!!

  3. Hey Jill - Elizabeth has it right, I just use the recipe on the back of the pectin package. A 1.59 oz package produces 5 8oz jars of jam. This package calls for 1.5 cups of sugar and 4 cups crushed fresh fruit (about 4 1lb packs of fresh strawberries).

    I didn't have quite enough fresh fruit so I added some frozen mixed berries (rasberry and blackberries) to equal a total of 4 cups fruit crushed.

    You can tweak it a little I've found - having more "juice" from the crushing gives you a runnier version - which I like (almost pourable but not quite). Great over hotcakes!

    Good luck!


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