The ultimate guide to freezer jam ~ easy no-can refrigerator jam, jelly, and curd recipes for every season of the year!

FREEZER JAMS, JELLIES, AND CURDS
Freezer jam is the ultimate luxury when it comes to preserving your favorite fruits. You can make any amount you want, even a handful of berries can make an amazing jam! And you’re free to experiment with creative recipes without worrying about all those strict safety rules for canning. First up, there are a few tips that apply when making a great freezer jam, no matter which of the following recipes you decide to make.
- Freezer and small batch jams are quick, easy, and have better color and flavor than canned jams. They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves.
- You can make freezer jam with any amount of fruit, even just a handful, so experiment with unusual fruits, or get creative and and feel free to mix and match! Combine different berries together, or pair berries with stone fruit.
- You can use fresh or frozen fruit, both will work.
- Even though you will not be canning your jams and jellies, be sure to start with scrupulously clean jars.
- Freezer jam recipes don’t require the large amounts of sugar that canning often call for, so feel free to use minimal sugar, or none at all for a super healthy product. Note: I find a little bit of sugar can actually serve to intensify the flavor of the fruit, so I will sometimes add a bit for that reason.
- 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.
- After ladling your hot jam into clean jars, let it cool completely at room temperature before capping and refrigerating or freezing. 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.
- Jams and jellies will keep for a month in the refrigerator, but up to a year in the freezer.
I no longer have any reason to avoid making jam. So annoying. Your photography is just as tasty. Your site is getting better and better.
Thanks David! Let me know which one you try first ๐
Love the idea of making jam, but it takes time. And is messy. So I never get around to doing it. Freezer or refrigerator jam? Well, that’s my, um, jam. Wonderful post — thanks.
thanks John, I know this was a long list to get through, but hopefully you’ll try one or two, most of them are so easy!!
wow what a collection of jam! Wish I could taste all of them, Sue.
That would be a challenge, but tasty!
Wow so many options here. I want to try them all! Recently did a few recipes the traditional way and found it super fun, but this is great for a simple, healthier option.
In all honestly I got kind of obsessed with finding as many great recipes as I worked through this round-up ~ there are so many interesting ways to do jam, it’s mind boggling!
Now that’s a lot of jam! Haha I’ve never made jam at home but now I’m thinking I should try!
Wow, I’ve been waiting for this, what an amazing collection! I think I’m going to run to the kitchen and make some biscuits!!! Thanks for sharing our jams ๐
Make extra for me Chris!!
Such great tips on making homemade freezer jam Sue. I try to avoid most store bought jams because they are loaded with sugar. Of course, making my own jam is a pain because I am not too keen on the whole canning process. . .that’s what I love about freezer jam. I’ve made it a couple of times but seeing the collection of jams you pulled together has inspired me to make another batch in the not-so-distant future.
I love all kinds of jam, even store bought, but what I love about these easy recipes is that you can customize them and get so creative! Happy jamming Lynn!
Yum, it’s always great to have something tasty on hand to bring some summer! Great round up
Wow! This is such a wonderful list of jams that I’m sure it will be the ultimate guide to everyone. I’m happy to see my lemon jam included in the list! Pinning!
I’m exhausted but this was so much fun Zerrin ~ and I LOVE your lemon jam!!
Oh my goodness, this is the best roundup of jams, jellies and butters I’ve ever seen! What more could we want – this is a cookbook in itself! Thanks for including my recipes – love the link love!! Pinning and sharing.
I just want to sit down with some toast right now ๐ Thanks for sharing your gorgeous jams, Tricia!