Freezer Jam
Difficulty Level: Easy
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Prep Time:15 Minutes
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Yield:5 - Half pint jars
Ingredients
- 2 cups crushed berries (begin with 4 cups cleaned whole berries, fresh or frozen)
- 4 cups sugar
- 1 (3 ounces) pack liquid or instant pectin
- 1 tablespoon lemon juice
- 473.18ml crushed berries (begin with 4 cups cleaned whole berries, fresh or frozen)
- 946.35ml sugar
- 1 (85.05g) pack liquid or instant pectin
- 12.78g lemon juice
One of the best ways to preserve summer fruit without the stress of canning! Prep time is quick, but the jars do need to sit at room temperature for 24 hours to set before storing in the freezer.
Preparation
STEP 1
Clean and dry jars (dishwasher is the easiest way of doing this).
STEP 2
Add whole berries to a large bowl and mash with a potato masher or pulse lightly in a food processor until berries are crushed but still chunky.
STEP 3
Measure 2 cups of crushed berries to use. Add sugar one cup at a time. Stir continuously until sugar dissolves. Let the mixture rest for a few minutes and then stir some more. If sugar is having a hard time dissolving microwave the mixture for 2 minutes to help the process.
STEP 4
Add lemon juice and instant pectin (or prepared pectin *see note). Stir well to combine.
STEP 5
Transfer jam mixture to prepared jars leaving a ½ inch of head space on the top.
STEP 6
Cover and leave jars on the counter for 24 hours to set then transfer to the freezer. Store jam in the freezer for 1 year!! Move to the refrigerator when ready to use and enjoy within 4 weeks.
Options
It is important to follow the fruit to sugar ratio on the pectin package you purchase even if it is different than this recipe to ensure your jam sets properly.
If using traditional dry pectin, melt over low heat in a pan with ½ cup of water until dissolved. Add it to a mixture of berries, sugar and lemon juice.