The ULTIMATE Guide to Freezer Jam

SMALL BATCH JAMS, JELLIES, AND CURDS

Freezer jam is my favorite low-pressure way to preserve summer fruit. You can make as much or as little as you want ~ even a handful of berries can become a great little jar of jam. And because you’re not fussing with all the rules for canning, there’s more room to play with flavor, fruit combinations, and small-batch experiments.

A few tips apply no matter which freezer jam recipe you make:

• Freezer and small-batch jams are quick, easy, and often have brighter color and fresher fruit flavor than traditional canned jams.
• You can use almost any amount of fruit, so this is a great place to experiment with unusual fruits or mix-and-match combinations like berries with stone fruit.
• Fresh or frozen fruit both work.
• Freezer jams don’t need the large amounts of sugar traditional canning often calls for. You can use less, or even none, depending on the recipe. I do find that a little sugar can intensify the flavor of the fruit, so I’ll sometimes add a bit for that reason.
• Even though you aren’t canning, always start with scrupulously clean jars.

• Pectin is optional, you can thicken your jam by cooking it down on the stove until it thickens naturally as the moisture evaporates. Pectin comes in dry or liquid form, and some is specifically made for low sugar recipes… if a recipe calls for pectin, follow the directions carefully and don’t try to substitute one type for another.
  
• Kick up the flavor of your jam with lemon juice, or even a little bit of liqueur. I like to use a touch of spice, like cinnamon or cardamom with fall jams.

CONVERT ANY JAM RECIPE TO A FREEZER JAM

Did you know that ANY jam recipe can be converted to a freezer jam, just skip the canning stage and send right to the freezer after cooling.

1. After ladling your hot jam into clean jars, let  it cool completely at room temperature before capping and refrigerating or freezing.
2. You can freeze jam in plastic or glass, and you can even freeze jam in zip lock freezer bags, just be sure to press out any extra air before zipping them up.
   • Be sure to leave at least 1/2 inch free space at the top of the jar to allow for expansion in the freezer.
3. Jams and jellies will keep for a month in the refrigerator, but up to a year in the freezer.

FALL FREEZER JAM RECIPES

Easy French Apple Jam Recipe

Mulled Cider Jelly

How to make apple butter from apple sauce!

Apple Hot Pepper Jelly

Bourbon Banana Butter

Cardamom Fig Jam

WINTER FREEZER JAM RECIPES

Clementine Jam

Easy Mulled Cranberry Jelly

Crock Pot Cranberry Apple Butter

Maple Cranberry Butter in 15 minutes!

Pink Grapefruit Habanero Jam

Crock Pot Pumpkin Butter

Hot Pepper Cranberry Jam

Honey Meyer Lemon Curd

Easy Low Sugar Wine Jelly

SPRING FREEZER JAM RECIPES

Rhubarb Vanilla Bean Jelly

Rhubarb Curd

Rosé Wine Hot Pepper Jelly

Easy Rhubarb Butter