Freezer Jam Article - Allrecipes.com
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Freezer Jam

Summer offers fresh fruits at their best. Let's preserve some for later!

Freezer jam is easy to make. And because freezer jam isn't cooked, it tastes remarkably like fresh fruit.

The Ingredients


There are just a few ingredients: 

Fruit Use perfectly ripe fruit. Since you won't be cooking it, the flavor of the jam is going to be much like the flavor of the fruit. If it's over- or underripe, you'll be able to taste it. Jam made with underripe fruit, besides being sour, might jell too much, while jam made with overripe fruit--besides having an off-flavor--might not jell enough.

Pectin Most recipes call for additional pectin to thicken the jam, giving it that familiar jammy consistency. Commercially produced pectin is derived from fruit--usually apples or citrus. Store-bought pectin comes in two forms: powder and liquid. Most recipes call for powdered pectin, but these are not interchangeable--use whichever form your recipe calls for. 

The basic ratios for each packet of powdered pectin are:

3 cups mashed fruit
5 cups sugar, and
1 cup water in which to dissolve and boil the pectin.

This formula can vary a little depending on the brand of pectin, so follow the instructions on the package.

Sugar Sugar inhibits the growth of bacteria, keeping your jam fresh, fruity, and safe to eat. Jam recipes are formulated to call for a certain ratio of pectin to sugar, and they will not jell properly if you don't use the correct amount of sugar. If you'd like to make less-sweet jam, you'll need to buy a special kind of pectin that's formulated to work with less sugar.


Containers


Before you begin making the jam, have all your jam jars ready and waiting. Use either sturdy plastic containers with tight-fitting lids, or short, wide-mouthed glass jars made especially for the freezer.

It's best to choose containers that are no bigger than pint-size; the jam will not set up as well in larger containers. Wash them as you would any other dishes; there's no need to boil them like with traditional jam-making.



Making Jam


The process itself is simple:

  • Wash and stem the fruit (and peel it, if applicable).
  • Place it in a wide-bottomed pan and crush with a potato masher to a smooth consistency, leaving some chunks of fruit if you like. 
  • Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally.
  • In the meantime, mix together the pectin and water in a small saucepan until the powder is dissolved; bring it to a boil over high heat, and let it boil for a full minute. 
  • Pour it into the fruit and stir for a couple of minutes. 
  • Pour the jam into your containers, leaving a half-inch of "headspace" at the top. 
  • Cover the containers and let them sit at room temperature for 24 hours.
  • The jam should thicken significantly overnight, but the jelling process can take up to two weeks to complete. If it's too thick, stirring it will soften it up. If it's still too runny after two weeks, pour it into a saucepan and bring it to a boil. It will get thicker as it cools, and you can re-bottle as before.


Storing Your Jam


As the name implies, freezer jam is meant to be stored in the freezer. In fact, it will keep beautifully in the freezer for up to a year. You can also keep freezer jam in the refrigerator for up to three weeks. Once you open a container of jam, you should use it within three weeks as well. Just remember never to keep freezer jam at room temperature, or it will spoil.





Comments
Jun. 29, 2009 8:19 pm
Made just under 4 cups of jam. Delicious.
 
Valerie 
Jul. 23, 2009 3:59 pm
is there anyway to save freezer jam that did not set up?
 
Jul. 26, 2009 1:05 pm
I appreciate the tip for boiling the jam if it hasn't set up after two weeks. The last batch of Peach jam that I made never set up, I didn't know to try this so we used it as pancake syrup. Still yummy, but disappointing.
 
Desire 
Jul. 30, 2009 12:54 am
This freezer jam looks so interesting, cannot try it now. Winter in South Africa. Noticed that another viewer had problems with setting and used jam as pancake syrup. Do you perhaps have a recipe for fruit (any kind, not citrus) syrup that can be used with ice-cream, in other words, consistancy of syrup, but not runny and that can be stored in the usual way as with canning? Tx so much. Love this web site
 
Aug. 10, 2009 8:04 am
Stawberry freezer jam is my favorite freezer jam.
 
Judy 
Aug. 12, 2009 7:20 pm
I want to make grape freezer jam.Has anyone tried it? I don't want to have to peel the grapes. Has anyone tried using Splenda? Would love to hear from you.
 
Patty 
Aug. 13, 2009 7:41 pm
Judy I havn't done grapes but I did do blueberries and believe me I didn't peel them and it worked out great.
 
WILJAN 
Aug. 13, 2009 7:55 pm
do I understand correctly that the jam can be safe sitting at room temp for up to 2 weeks before freezing? Seems it might start molding. Yet you have to use it in three weeks with refrigeration after thawing? Im not that familiar with food preservation.
 
Honey 
Aug. 14, 2009 10:15 am
Please do not leave your freezer jam sitting at room temperature. It must be refrigerated,or you could get rather ill.
 
nursee 
Aug. 14, 2009 5:05 pm
this was the first time i made this jam and it is delicious.It taste like fresh strawberries.
 
harriscasa 
Aug. 16, 2009 9:32 am
my 1st time at making freezer jam, but 4th overall in making jam, its fab, definalty nicer than what i bought in the store.
 
Lana 
Aug. 24, 2009 7:13 am
I have an abundance of hard cooking pears that are very juicy & tasty. Is is possible us use these pears in the freezer jam recipe? I already adore the strawberry jam.
 
uklabman 
Aug. 26, 2009 5:03 am
Has anyone used splenda instead of sugar for freezer jam? Curious if it sets up like sugar.
 
Aug. 26, 2009 5:16 am
Uklabman - If you want to use splenda, you should get a box of pectin labeled "no sugar added" which uses sugar substitutes. I use the pink box of SJ and you can either use splenda or a lower amount of sugar than most recipes.
 
Reba 
Aug. 29, 2009 11:55 am
I have a large fig tree in the back yard and am constantly picking figs. Does anyone have an easy, good recipe for fig jam that is tried and true? I can't seem to find one that I like. The easier, the better.
 
rosie 
Sep. 1, 2009 10:28 am
I am diabetic and use Splenda (no name is same thing and cheaper) in my freezer jam. I used it last year and shared it with some of my diabetic sisters. Like a previous post said, you have to use the sugar-free pectin and follow directions. DO NOT leave your freezer jam out at room temp for extended time. It will go bad. I just started making freezer jam last year.
 
rosie 
Sep. 1, 2009 10:29 am
OOPS--forgot to say--my sisters and everyone that had some liked it. The Splenda and no name stuff works fine.
 
gardenerthor 
Sep. 6, 2009 4:57 pm
I absolutely loved this idea and so I tried it, but even after a mere 4 hours, there is alot of liquid in the bottom of the pint jars so I'm surmising--however, am anything BUT an expert on the subject or I wouldn't be asking a question--that its no going to set up as dreamed for. :-( I used a Splenda-substitute called Diabetisweet which has the same crystalline consistency and did use that SJ Pink (for less or no sugar recipes) and followed the instructions inside the box to a "T." The one thing suggested above which I didn't do and which wasn't mentioned on the instructions inside the box was to put the "sugar" into the fruit instead of into the pectin/water mix to dissolve it. Does anyone have an idea as to how I can resolve this...more pectin, cornstarch...? I appreciate any advice you can provide. Thor
 
Gretchen 
Sep. 9, 2009 9:09 am
once I freeze the jam and use some can I refreeze it immediately
 
didyougetone 
Nov. 7, 2009 2:39 pm
Freezer jam is awesom. I made it for the first time this last week. I love mangos and have never seen a mango jam anywhere, so I decided to make some. It's out of this world. So there's a fruit to add to your jam collection. Also, I don't like to use sugar. I use stevia instead. In doing this you need to use the Sure Jell for sugar free recipes. Stevia is much much much sweeter than sugar. Instead of 5 cups of sugar, you only use 5-7 Tbs of stevia depending on the sweetness of fruit and jam you want. ** Caution ** If you've never used stevia before (mostly because it's just now becoming popular) be selective in your choice. I use NuStevia and there is no after taste at all. Not all brands of stevia are equal. Many have a licorice aftertaste if you use too much of it (it's aweful). NuStevia is the best I've found. Hope this helps. P.S. Stevia is a zero on the glycemic index, so diabetics...Enjoy!
 
didyougetone 
Nov. 7, 2009 10:25 pm
Sorry...I messed up. The amount of stevia used in freezer jam above is 5-7 tsp (not Tbs). WOW that would have been sweet! enjoy
 
Nov. 26, 2009 9:32 pm
Where do you find the NuStevia? I live in Texas and have never seen it. I have used TruVia, PureVia and SunCrystals. The PureVia is the only sweetner I can get my other half to use at all, but he only puts it into Ice Tea or cold drinks. I like Hot Tea and coffee and can't stand the licorice flavor it gives hot drinks especially. So I continue to use my Splenda and/or Equal. If you know where I can find a Stevia product that does not leave an after taste of licorice it would be very much appreciated. I and my other half are both diabetics.
 
Nov. 28, 2009 6:25 am
we are beekeepers. Anyone used honey yet.Im new to jams etc. What about citrus and sour-loquat (sp?) kumquat?
 
PHSMILIE 
Dec. 13, 2009 11:22 am
Thinking of trying this. Can you use wax to seal the jam when you freeze?
 
equidna_rojo 
Jan. 11, 2010 2:38 pm
My mom makes freezer james with melons that turn out absolutely amazing! Cantoloup is one of my honeys faves! Though her recipe calls for using jello. Still, it's easy to use right out the freezer. I may have to try one of these recipes to compare!
 
Peg 
Jan. 24, 2010 5:56 am
Can you use jello instead of sure jel?
 
Janene C. 
Feb. 12, 2010 9:00 am
Hi...I'm going to try to make marionberry freezer jam. Other than straining the berries, (and making jelly)is there anyway to get some of the seeds out? They drive me crazy! Can you even make freezer jelly?! Thanks...Jan
 
janea/a 
Mar. 23, 2010 1:32 pm
Has anyone tried this with jalepeno peppers? I am looking for an easy recipe for jalepeno jam or jelly.
 
Fustilug 
Apr. 2, 2010 8:33 am
I made strawberry jam last night and it's still syrup this morning. It says to bring to a boil to thicken after two weeks but I'm a man so I'm going to do it now. Plus I would have to freeze it all now or after two weeks of waiting in the refrigerator to see if it thickens, it would only have one week of the three week refrigerator life expectancy left.
 
kswhirlwind 
Apr. 13, 2010 10:20 am
Can you use frozen fruit? I would like to use the triple berry mix to make jam.
 
Aderan 
May 8, 2010 8:08 am
Hello, I'm new to your website..it is wonderful. I'm smarter now than I was a month ago. My ? is if I use the jello or Knox Gellatine can the jam or jelly still be processed in a hot water bath? I don't want to use my freezer space. Thank you so very much.
 
Schlaegels 
May 31, 2010 9:59 am
Last summer I put some of my strawberry freezer jam into zip-locked bags in the freezer to save freezer space. I just take some out of the bag and put into jars as I need it. It worked great!
 
jamczar 
Jun. 17, 2010 3:09 pm
It does my heart good to see the recipes and catogory being created for freezer jam! I co-founded Sunfresh Foods Inc. (www.sunfreshjam.com) 24 years ago this 4th of july. Freezer jams are wonderfully fresh tasting and bright colored fruit products you can use a veiety of ways from the obvious, PB&J's to ice cream topping to topping a cheese cake!etc... God Bless Freezer Jam!
 
Bones 
Jun. 20, 2010 11:50 pm
I love this site. I've been making freezer jam for 30 yrs. Thanks for all the help cuz now I'm diabetic, I can now have my jam and eat it to.
 
CHEFTONY2 
Jun. 23, 2010 9:12 am
I am not sure why you say that "sugar inhibits the growth of bacteria"? Sugar actually speeds up the fermentation process in fruit hence the making of wine.Therefore, using more sugar will not inhibit the gowth of bacteria. 5 cups of sugar to 3 cups of fruit seems like an awful lot of sugar (almost twice the fruit content). I used 1 cup of sugar to 3 cups of fruit and it turned out fine. *Just saying*
 
debb 
Jul. 6, 2010 10:21 am
Has anyone tried making plum freezer jam?
 
meg 
Jul. 9, 2010 7:30 pm
I am also wondering about plum freezer jam, as we finally have a crop of plums, both purple and green...
 
Jul. 12, 2010 3:08 pm
I have made freezer jam several years in a row now. I can answer some of the questions I saw above. I only use Certo as pectin...it's a gel and there is an insert with recipes for jam or jelly. Their instructions say to leave the jam at room temp for 24 hours before freezing it. This might be to help it gel, I'm not sure. As far as wax to seal it, there is no need to seal it because it is kept under refrigeration. I use the one cup size "serving saver" containers and they work perfectly well. The recipe from the Certo insert makes about 4C to a batch, and if you buy a "flat" of berries (12 dry pints) you get between 6-8 batches. That's a lot of freezer space, so if you want to make that much, have a lot of containers (enough for 30-40 cups of jam) and adequate freezer space, or all your hard work will go to waste. Also, if you want to make a whole flat of berries into jam, you'll need a 10-lb bag of sugar, maybe a little more. Really, freezer jam is not as intimidating as traditiona
 
Jul. 12, 2010 7:09 pm
Yes, you can make freezer jelly. Pectin packages usually have instructions for that. Yes, you can make plum freezer jam. In fact, I believe you can make freezer jam out of any fruit that can be eaten raw that is also soft enough to mash. You just have to adjust the quantities because some fruits are more or less juicy or acidic or whatever. As for sugar preserving the fruit, when you use as much sugar as most jam recipes call for it takes longer for the jam to mold in the refrigerator than straight mashed fruit. (I have learned from sad experience!) So if you get away with using less sugar in your jam, good! ...just be sure to use it quickly enough. I don't imagine this being a problem; homemade jam is too yummy to stick around very long!
 
Brenda 
Jul. 15, 2010 1:08 pm
I made strawberry jam last night (no Cook) using Pectin. It is still like syrup today. Do I add another package of Pectin? Do I have to cook it this time. Any Ideas? Last year I did not have this problem so I don't know what I did different.
 
chris 
Jul. 16, 2010 12:02 pm
I have Plums and need to make freezer jam like I did last year. I cannot find my receipe. Anyone out there can help me that would be appreciated....
 
JeffnMerrie 
Jul. 25, 2010 4:13 pm
anyone made grape jam?
 
topezjewel 
Jul. 26, 2010 8:50 pm
i made jam, but its too chunky, can i mash it even though i have added pectin to it? or should i just throw it away and start again? its my first "Jam" session, so im just learning!
 
Princess Dixie 
Aug. 13, 2010 2:25 pm
I made the strawberry freezer jam. It has the correct consistency, but all I can taste are the sugar crystals. Any suggestions for getting rid of the sugar crystals?
 
jandBMuir 
Sep. 2, 2010 3:48 pm
Does anyone out there know how to adapt a freezer jam recipe to a diabetic diet, i.e., made with no or v. little sugar? Or is the need for sugar to spoilage and aid thickening too critical? has anyone ever tried this sweetened with Splenda, and thickened with cornstarch?
 
Judy 
Sep. 12, 2010 11:58 am
To Princess Dixie, If you taste the sugar crystals, you probably didn't stir it long enough or let the sugar set long enough to dissolve before you added the pectin. The sugar still may dissolve after setting a while. If it doesn't, reheating and stirring until sugar is dissolved should work. I would suggest trying one jar first. Good Luck. to jandBMuir You can buy pectin special for no sugar jams & jellies. Look for a pink box.
 
Judy 
Sep. 12, 2010 12:05 pm
When I make Strawberry Rhubarb jam, I first make a sweetened to taste rhubarb sauce. Then use equal amounts of the fruit to make as directed with the pectin for Strawberry no cook jam. Everybody loves it.
 
yzdancer 
Sep. 14, 2010 10:18 am
I have successfully made freezer marmalade with oranges, grapefruit, and kumquats. I have used tangerines also, mixed with oranges and lemons and grapefruit, however, the tangerine rind gives the marmalade a slightly bitter/tart taste, which some of us loved, others not so much. With the kumquats, at first I painstakingly cut each one open and removed the seeds. Then I got smart...put them in my food processor to chop and simply scooped out the seeds with a spoon, Believe me, it takes WAY less time and effort this way! Kumquat marmalade is awesome, too! I have eaten freezer strawberry jam all my life, as my dear departed Mom used to make huge batches every summer...with 5 kids to feed, it never lasted a full year! Today, I am going to attempt to make freezer pear preserves (jam) out of hard cooking pears. Wish me luck!
 
yzdancer 
Sep. 14, 2010 10:19 am
Your marmalade turns out better if you use at least one lemon in the batch. Don't know why, exactly.
 
peg 
Sep. 19, 2010 12:36 pm
Can I use Concord grapes? Any help
 
RJ 
Sep. 19, 2010 8:32 pm
I want to make jalapeno jam or jelly but I really would like to freeze it. Can I just follow a regular recipe and then freeze it or is there a special recipe just for freezer jalapeno jam? I would assume the peppers would need to be cooked to soften them up. ??? Could I just cook them and use the regular pectin and then let the batch sit for 24 hrs. to gel before I freeze them?
 
Lady E 
Sep. 20, 2010 1:43 pm
I haven't made jam myself yet but am always looking for new ideas. I eat a low to no sugar diet and DO NOT like artificial sugar substitutes which are worse for you then real sugar. I have used Stevia and Agave Necter, great options. I found someone at a Farmer's Market that makes Diabetic Jam with unsweetened concentrated apple juice and butter instead of any sugar. Not sure the proportions but it's worth a try.
 
Sep. 20, 2010 6:59 pm
I always wanted to Jamming
 
Alli 
Sep. 27, 2010 11:16 pm
So I made jam out of Pluots and it did not set. So it seems to be the concensus to let it sit for two weeks in the refrigerator...does that work? Or, perhaps reheat and reduce....any suggestions or ideas?
 
Cindy Aspie 
Oct. 20, 2010 9:54 pm
For the gal who is diabetic, try Xylitol. It measures the same as sugar and is completely natural. Also, it is good for diabetics. It is also good for childrens teeth.
 
sldeford 
Oct. 24, 2010 4:57 pm
I realize I'm a little late posting to this but I made Plum Freezer jam last year and it was awesome. The plum tree didn't do so well this year so no plum jam but the grape vines did great so we are going to try grape freezer jam. I got the Mason Freezer Jam Mix in the packages last year and followed the instructions on the back of the package. It was my first attempt at any kind of jam. We put them in plastic Glad freezer containers and it worked great! Hope that helps!
 
sedmondsomn 
Jan. 7, 2011 10:58 am
i just saw your comment. for kumquat jam i need the recipe. i am ableto get kumquats right off the tree need help in getting somethingto do with them freezer jam sounds so good.
 
Marilyn 
Mar. 8, 2011 11:21 am
Does Splenda work instead of sugar?
 
Bette 
Mar. 13, 2011 8:04 am
I've been making freezer strawberry jam for 20 years, and for the first time my jam will not set up. I changed nothing - used the amounts of fresh strawberries, liquid pectin and lemon juice called for in the recipe. Now, about 15 hours after making it, it's very runny. This was liquid pectin - no cooking needed. Can anything be done to firm up the set? I have 11 lovely jars of jam that are liquidy. And, the big question is Why? It's not hot here - a normal 67 degrees. Help?
 
Debbie 
Mar. 18, 2011 2:05 am
Bette, I just had the same problem....all my strawberry freezer is syrupy! I made 4 seperate batches, measured and stirred as directed and it didn't set. I make this every year and never had this problem before. What can we do? If I cook it, it won't have the color and freshness that makes freezer jam so good. I think it may be out of date pectin, but unfortunately, I threw out the box before I realized I had a problem with it setting up.
 
Doreen 
Apr. 17, 2011 7:25 am
I made freezer jam. My son and I stirred and stirred the first batchs (4 in all) the sugar did not dissolve. My husband suggested we use the kitchen aid to stir it. The sugar did not dissolve but the color of the jam is now a creamy pink. The sugar still did not disolve. I cooked it to about 100 degrees and until I tasted it and the sugar was no longer present. I put it in containers and left on the counter over night. I woke yup this morning and tested it and there was still sugar crystals present. GRRR It is supose to be a no cook recipe and it is just not working. Please help!!!
 
HeraHere 
Apr. 27, 2011 9:38 am
Geletin and Pectin are two different products, and they are not interchangeable. Geletin is a protein (from animals' hooves ususally), and Pectin is a fruit product (often apples). There are chemical reasons too numerous to mention why these should not be substituted one for the other. The instructions for handling pectin (SureJell) are specific to that product, use them; or make Jello fruit salad, but please do not exhange one for the other. Think about the curdled mess you had when you froze jello by mistake :)
 
BeerSommelier 
Apr. 27, 2011 10:38 am
Hey There. I decided to experiment with my freezer jam and pasteurize it, to make it shelf stable (boiled the filled/capped jars for 15 minutes). What might I expect? I used Ball freezer pectin, with a preservative, so the thinking is that the pasteurization will fully stabilize them. Will this affect the gelling of the jam? Information on this is surprisingly hard to find - I can't be the only one to whom this method has occurred...?
 
BeerSommelier 
Apr. 27, 2011 1:27 pm
Ok - gelling was flawless! BUT - now I'm worried that the 15 minute jar boil (pasteurization) wasn't sufficient, to allow fully stable shelf life. Will it be? Any advice is very much appreciated!
 
GingC 
Apr. 30, 2011 11:05 am
Bette & Debbie: I am having the SAME problem. This year my freezer jam is not setting. I've never had this problem before in all my years of making jam. Using Certo Sure Jell (the liquid fruit pectin) like always. Debbie...I did check the box and even ran out and bought a new box to try...not expired, but does expire at the end of this year. This is SO frustrating. :(
 
jessica 
May 28, 2011 6:54 pm
Silly question, but is it ok to freeze these in traditional glass jam jars? SureJell says to use plastic for freezer jam, but glass jars will make a nicer gift if possible.
 
luv2dance 
May 30, 2011 2:53 pm
My jam did not turn out. All the crushed berries are at the top of the jar and the liquid at the bottom. I did add 1 tbsp of lemon juice. Was this the reason? Or did I do something else wrong?
 
digspence 
Jun. 13, 2011 5:40 am
to Jessica: you can freeze in glass if you permit headroom for expansion. Without the extra space the jars crack when the water freezes in your concoction because of the air trapped in it. Just think of how much bigger ice cubes are than the water you put in - simple physics,
 
Daryl 
Jun. 22, 2011 9:53 am
Has anyone used fresh Black Raspberries and if so how did they turn out?
 
grannyb 
Jun. 24, 2011 8:49 pm
made grape jam last year. There was not a recipe on the sure-jell, so I think I used something between the blueberry and strawberry ratios. I did, however, have to cook the grapes - to separate the seeds from the skins/pulp and to soften the skins for easier eating (the kids did not like the toughness of the skins, so I cooked down a little further and the jam re-set just fine). Did both regular sure-jell and no sugar sure-jell pectin batches - the no sugar actually seemed to come out sweeter (go figure). Both taste WONDERFUL!
 
grannyb 
Jun. 24, 2011 8:50 pm
P.S. These were concord grapes I'm talking about (and I was familiar with having to cook them to separate the seeds from years of making grape pies - this past year was the first for making jam).
 
steph 
Jun. 26, 2011 8:19 pm
This is to add to the comments above about the freezer jam separating. Mine did as well, the fruit went to the top and the juice is at the bottom. I have never had this before and I am sick to my stomach. I just completed 61 jars and hope they will still be ok tomorrow.. :-( Do you think that so many of us are having this problem this year that the berries are bad, or the pectin that we used is. None of mine are expired either.. help or advise please
 
TravisQ 
Jun. 27, 2011 3:44 pm
yes please help this did the same to me this year. I made strawberry freezer jam and 24 hours later my fruit is at the top and liquid at the bottom. Can someone please post on here what to do in this situation.
 
TravisQ 
Jun. 27, 2011 3:47 pm
oh yeah i used blue box of certo and just bought brand new expires in sept 2012. Last year was my first time making jam and my son and wife loved it. So this year i make a triple batch and it is all liquid please help.
 
Lori 
Jun. 28, 2011 5:44 am
I have been making freezer jam for years, I always use Sure-jel, and just did nearly 40 pints of strawberry last week. I went into the freezer yesterday and discovered that the jam in the jars was turning from bright red to a cloudy looking pink in some areas of some of the jars. Has this happened to any of you and do you know the cause and if the jam is still good? Thanks for any help you can give!
 
Papago510 
Jun. 28, 2011 8:19 am
Where do you see answers to all these good questions? I am new to this and would like to know what the fixes were and the results, please.
 
laf 
Jun. 29, 2011 3:05 pm
As far as jam not setting up...one year I tried to double my strawberry freezer jam recipe and it did not set up. A sweet friend told me you cannot double jam recipes, they each need to be made separately. Since I have followed that advice I haven't had any trouble. Could that have been part of the problem?
 
Jun. 30, 2011 8:56 am
I'm going to make some! so excited!
 
Julie 
Jul. 5, 2011 7:25 am
My strawberry freezer jam almost always separates with the fruit on top. I freeze it that way after it sets. Then after defrosting, I just stir the fruit back in. Make sure to use a clean spoon.
 
Jul. 9, 2011 8:58 pm
I made strawberry jam today for the first time too and fruit floats on top as well...I didn't boil the jar and its been over 12+ hr and its still runny....:(...I put one jar in the fridge to see if it will be thicker overnight ..*crossed fingers*
 
Canterbury 
Jul. 11, 2011 5:16 am
My strawberry freezer jam set but when we put it in the freezer half of it turned white... any ideas?
 
Canterbury 
Jul. 11, 2011 5:18 am
Lori... that's exactly what happened to me... 1/2 of the jam in the jar is a cloudy pink....
 
sharon 
Jul. 21, 2011 9:30 am
has any one conntacted the SureJel company about these problems? As I just recieved a bunch oof peached and would like to make frezer jam out of some of them.
 
Diane 
Jul. 24, 2011 10:16 pm
I made Strawberry, Mixed Berry (Costco frozen berries) and Raspberry freezer jam today using Sure-Jell pectin. Sure-Jell has 2 kinds and they require different ingredients. The amount of sugar is enough to make your teeth hurt, but I believe the recipes need to be followed according. I do find the instructions confusing as the fresh berries compared to mashed berries do not match the instructions. However, all the confusion turned out many jars of yummy freezer jam. The mixed berry is very well received.
 
mary jen 
Jul. 26, 2011 10:56 am
I just did three batches of jam and one batch didn't set well...it says above it can take two weeks to set...is that out on the counter? in the frig? If in the frig then do you move it to the freezer and still have a month after it is thawed?
 
tink 
Jul. 28, 2011 1:53 pm
My daughter loves this jam. I want to mail her some. Is it possible?
 
Skye 
Aug. 1, 2011 12:22 pm
I made a batch of Peach Freezer Jam last night using the Sure Jell Lo Sugar. It's still not setting up. Sigh! Never had this problem with the strawberry I've made.
 
Marlena 
Aug. 11, 2011 9:18 am
I am making raspberry freezer jam. I tried to cut back on the sugar and obviously my jam did not set. How can I fix it? Is it possible to re-cook it add the remaining amount of sugar another box of pectin and it should be fixed? Any help is greatly appreciated :)
 
daisymaiden 
Aug. 14, 2011 7:55 am
This publication also addresses sugar crystals and some of the other problems experienced by users of this site: http://www.extension.iastate.edu/Publications/PM1366.pdf
 
Sep. 16, 2011 7:44 pm
wanting to make freezer concord grape jam. Is there any way to not peel the grapes ahead of time???? Ive got 10 pounds of grapes to make jam or jelly and dont want to peel to de-seed. any idea's!!!
 
Sep. 17, 2011 9:48 am
@ realtor cook, I have a Norpro Sauce master. It works great for skinning and seeding grapes. I have the salsa screen for tomatoes too. It saves me so much time!
 
Cinny 
Oct. 9, 2011 9:19 am
I am just starting to use NuStevia & you can definitely use toooo much & it gets way over sweet. So start with small amount & add as needed. Also, has anyone made Squash jams/sauces?
 
lodisue 
Nov. 12, 2011 1:48 pm
I love pomegranate jelly. I see the juice is the grocery store. Can I use the juice to make jelly? My mom use to make this all the time. So delicious, but not the frozen recipe.
 
thatwordsmith 
Dec. 27, 2011 12:45 pm
I'm new to jam-making and have been making lots of freezer jam with a special pectin I found that uses 2 tbsp. pectin and only 2/3 cup (two-thirds of a cup!) of sugar to every 1 2/3 (one and two-thirds) cups fruit! It's called BALL (like the jars) RealFruit Pectin, Instant Pectin, for no-cook freezer jam, Flex Batch. It's a 4.7 oz. jar and you just take what you need for each batch. Strawberry jam, of course, is brilliant. My most amazing jams, though, have been 50/50 PLUM/PEAR (in-season plums and pears make a beautiful, gem-like jam) and PLUM/PEAR/GINGER. I always cook the fruit down with the skin intact and use a sitck blender to puree it all once it's cooked on low for a long time. Add nothing but a little water to help start the cooking process. Cook on medium high for a while, smash it down with a masher, then simmer for 45min or longer, stirring occassionally. The ginger was an afterthough, so I minced and microwaved it to speed up its intergration and the flavor turned
 
Apr. 18, 2012 1:17 pm
I like this idea! Freezer jam sounds alot easier than canning! I may give this a try first...THEN graduate to canning! lol!
 
Brian 
Jun. 5, 2012 12:16 pm
What is a good subsitued for eggs in baking and cooking. As I'm very alergic to eggs. please reply to brianogle@hotmail.com
 
Jun. 6, 2012 5:09 am
We always use this jam on pancakes!
 
Lei58 
Jun. 7, 2012 5:11 pm
Has anyone made watermelon jelly or jam?? Please help!
 
Sharon 
Jun. 8, 2012 8:11 am
Has anyone made tomato preserves/jam in the freezer manner?
 
sweetrose46 
Jun. 10, 2012 10:39 am
I am so glad to find this recipe. I have been looking for projects I can do with my 9 year granddaughter as she is wanting to learn how to cook this summer. Thanks so much Allrecipe
 
Jul. 3, 2012 5:29 pm
If your jam did not set up use if for ice cream topping! yum
 
Jul. 18, 2012 9:49 am
To prevent sugar crystals, try powdered sugar.
 
Quattysmom 
Jul. 22, 2012 8:08 am
I just made a batch of peach freezer jam and it hasn't set out for the full 24 hrs yet. However, I just realized I forgot to add the last 1/2 c. of sugar. Can I just mix it into the jars now and let them sit out the rest of the 24 hrs?
 
Aug. 10, 2012 7:40 am
Just made three batches of the Rhubarb Strawberry Jam and it is fantastic!! Very yummy and three batches made 15 jars (plastic freezer jars).
 
swelch1021 
Aug. 23, 2012 10:14 am
Just finished a batch of peach lavender freezer jam. Used half of called for sugar and it turned out wonderful. Just make sure you don't use all of the juice that you get while peeling and dicing the fruit, it makes the jam looser(but great for a topping).
 
stuart 
Aug. 24, 2012 9:34 am
What if you end up with more jam than the certo recipe? For example I used sugar and certo for 6 cups and I ended up with 8 cups of peach freezer jam? will it freeze and last as long as if it was 6 cups?
 
kat 
Aug. 29, 2012 6:26 am
My grape freezer jam set but when we put it in the freezer half of it turned white... any ideas? I contacted sure gel,by email, no response
 
Lea 
Sep. 5, 2012 2:58 pm
I would love to start making freezer jam to send to the guys in ND, but don't have the receipes. Could ya'll share some please, esp if you have one for gooseberries. Thanks.
 
dnttack 
Jan. 14, 2013 11:05 am
I have freezer jam in the freezer but we never eat it fast enough before it goes bad. can I take half of the jar out and throw the rest of the jar back in the freezer?
 
mrsame 
Jun. 3, 2013 12:38 pm
Great instructions and recipes, but the comment above that "sugar inhibits the growth of bacteria" is WRONG. Sugar is a medium that promotes bacterial growth--take it from a former microbiologist.
 
Matsy 
Jun. 9, 2013 6:31 pm
My jam did not set up so the day after I made it, I put it all back in the pan and boiled it. After I put it back into the jars, it set up very nicely within 2 hours. So that works! and you can do it right away and not wait 2 weeks.
 
lisa 
Jun. 13, 2013 6:50 pm
Hi ev1 , I just made Raspberry freezer jam,turned out good .At least,I hope so ,it geled well and looks yummy .I read alot of comments and recipes on here all very good ,really like this sight alot,and love to cook, please keep posting recipes and comments enjoy both,xx..
 
like2cook 
Jun. 17, 2013 4:00 am
Just made strawberry freezer jam for the first time. Followed the recipe exactly and the jam is terrific. I'll make more next year.
 
Momof2 
Jun. 29, 2013 8:49 am
So I made some freezer jam(strawberry) and didnt realize it wasn't set before I put it in the freezer. Am I able to thaw it out and then add more pectin and let it set again? Help!! Otherwise I have some yummy syrup!
 
Willow09 
Aug. 15, 2013 1:29 pm
Thank you to the poster who said they reduced the amount of sugar and the jam still turned out well. I can't see how you would even taste the fruit with 5 cups of sugar! Does anyone know if you can substitute honey for sugar?
 
Linda B 
Sep. 27, 2013 10:18 am
Why is my strawberry freezer jam pink instead of red?
 
roxane1268 
Jun. 12, 2014 6:37 am
I made peach freezer jam yesterday and its not setting up well. I reboiled it and put back in jars. After a few minutes the jars sealed themselves so can I now store them at room temperature ?
 
judyaj 
Jun. 20, 2014 2:50 pm
I have just finished making 24 jars of strawberry freezer jam. I came here earlier today just before starting to make jam to see so other ideas. So in order to get mine to thicken more..I took more care with my sure-jell (I have always used sure-jell. It seems to do a good job for me). Back to the extra care with the sure-jell, I started it cooking with 3/4 cup warm water slowly then gradually increasing the heat while stirring constantly waiting for a full rolling boil. I then boiled it for 1 minute turned heat almost off and stirred it for 1/2 minute more. Then I proceeded by pouring it into the sugar and berries, again stirring until sugar was dissolved. You can't rush jam and jelly making. By stirring berries, sugar and sure-jell mixture a lot I noticed the fruit didn't rise to the top..it stayed mixed. I hope this might be helpful to someone.
 
foxyj 
Jul. 9, 2014 1:06 pm
This is to answer an older question about using black raspberries. I make freezer jam with wild black raspberries. They are small and very seedy so I remove the seeds from about a third of the berries by scraping the pulp through a sieve. It takes a while and there is probably an easier way. I measure the pulp after removing the seeds. This is my family's favorite jam.
 
Jul. 17, 2014 5:29 am
This really tastes like fresh fruit I tried freezer jam with strawberry now I am going to try this with strawberry.Thanks for this wonderful recipe.
 
Lehann 
Jul. 28, 2014 8:08 am
I made freezer jam and put it in good quality tupperware to set overnight, however, life took over and I kept forgetting to put them into the freezer...about 4 days go by and I pick them up to put in the freezer only to notice that they are a little bubbly...Are they still safe to eat or should I throw them away....they are frozen now but keep remembering my Food Service days of 'when in doubt, throw it out'...??
 
 
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