The ultimate guide to freezer jam ~ easy no-canning jams, jellies, and curds made with ripe fruit, simple ingredients, and a little freezer space.
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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.
- 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.
SUMMER FREEZER JAM RECIPES
An Easy Blackberry Jam Recipe
Super Easy Hot Pepper Jelly
Easy Peach Butter
Sweet Hot Red Pepper Jam
Apricot Curd
3-Minute Microwave Jam
Habanero Peach Jam
Fresh Strawberry Curd
Simple Strawberry Jam, European style
Apricot Jalapeño Jam
Habanero Nectarine Jam
Old Fashioned Tomato Jam
SPRING FREEZER JAM RECIPES
Rhubarb Vanilla Bean Jelly
Rhubarb Curd
Rosé Wine Hot Pepper Jelly
Easy Rhubarb Butter
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 🙂
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 🙂
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 🙂 Thanks for sharing your gorgeous jams, Tricia!