freezer jam

The BEST homemade raspberry jam that requires just four simple ingredients and will last in the freezer for up to one year!

Raspberry Freezer Jam

raspberries

sugar

box Sure Jell Fruit Pectin ((found

water

*Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)

Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.

Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.&nbsp;

Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)

Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.

In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.

Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).

Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.

Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.

You might also like Peach Jam or Strawberry Jam!

https://content.jwplatform.com/videos/m9LI23nP.mp4

There are very few things as delicious as homemade raspberry jam, and this recipe only requires four simple ingredients and lasts in the freezer for up to one year!

Freezer Raspberry Jam

More fruity than sweet, this soft jam tastes like fresh, crushed strawberries on toast.  The lighlty cooked rhubarb adds a hint of tart in every bite.  Hello toast!

Strawberry Rhubarb Freezer Jam

Strawberries (fresh

Rhubarb diced (fresh or frozen)

Sugar

pkg Freezer Jam Pectin* (I use Bernardin No Cook Freezer Jam Pectin)

Wash and clean fresh strawberries or thaw frozen strawberries.

In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil.  Simmer for 6-8 minutes until rhubarb is soft and tender.

Place strawberries in a 9x13 casserole dish or baking pan so they&#39;re easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don&#39;t get cooked). I don&#39;t recommend using a blender or food processor as they get too liquidy.

Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.

When finished, you should have 4 cups (1 L) of crushed fruit.

In separate small bowl, mix sugar and pectin.

Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.

Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.

Wipe rim with clean cloth and seal.

Let stand for 30 minutes to set.

Keep in fridge for 3 weeks or in freezer for 1 year or longer.

https://content.jwplatform.com/videos/M6RummU3.mp4

Learn the steps of making no cook, low sugar freezer jam. We’re using frozen strawberries and some cooked rhubarb. Lots of helpful tips and some laughs along the way.

How to Make Freezer Jam.MOV

Easy Homemade Freezer Jam, as in no canning skills or equipment required! This is my all time favorite jam! I&#x27;ve been making it for 10+years, it&#x27;s the only jam I make now. Everyone always loves it and it freezes for up to 1 year! Recipe makes about 6 cups, or 48 (2 Tbsp) servings.

(700 grams) granulated sugar**

(1.75 oz) pkg. Sure-Jell For Less

Have clean and dry food storage containers or jars ready and set aside***.

Use a dry measuring cup to measure out exact amount of crushed fruit. Pour into a large bowl, set aside.

Measure out exact amount of sugar into a large saucepan or medium pot (I use a 4 qt). Add pectin powder and whisk to blend. Stir in water.

Bring mixture to a full boil over medium-high heat stirring constantly. Boil exactly 1 minute, stirring constantly. Remove pan from heat.

Immediately stir in crushed raspberries and stir 1 minute.

Pour into prepared jars leaving at least 1/2-inch space at the top for jam to expand once frozen (otherwise jars can crack!). Cover with lids.

Let rest at room temperature 24 hours then transfer to freezer (I save one for the fridge).

Refrigerate up to 3 weeks or freeze up to 1 year. Once frozen thaw overnight in refrigerator.

There&#x27;s nothing quite like a freshly made jam. With just a few ingredients, you can whip up a delicious batch of strawberry jam that you’ll wish you made sooner. The best strawberry jam is homemade strawberry jam with simple ingredients. I promise, you won’t even want to go back to store-bought after you’ve made your own!

The Best Homemade Strawberry Jam Recipe

strawberries

granulated sugar

lemon juice

vanilla extract

Step 1. Prep the strawberries. Rinse them thoroughly...

Step 1. Prep the strawberries. Rinse them thoroughly under cold running water, and remove the stems and any blemishes. Cut the strawberries into small pieces, about the size of a quarter. Use a potato masher to begin breaking down the strawberries to release some of their juices.

Step 2. In a large, heavy-bottomed saucepan, combine...

Step 2. In a large, heavy-bottomed saucepan, combine the strawberries, sugar, and lemon juice. Stir to combine, and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, and let the mixture simmer for 20-25 minutes, stirring occasionally. Use a potato masher to gently mash the strawberries, to break them down further.

Step 3. After the jam has simmered for...

Step 3. After the jam has simmered for 20-25 minutes, stir in the vanilla extract.

Step 4. Once you've added the vanilla extract,...

Step 4. Once you've added the vanilla extract, remove the saucepan from the heat and let the jam cool for 5-10 minutes. Then, transfer the jam to a canning jar or container with a tight-fitting lid. You can store the jam in the refrigerator for up to 2 weeks, or freeze it for longer storage.

This homemade freezer jam is so easy to make! Bonus: you can use fresh, or frozen raspberries!

oz raspberries

1.75 oz box Pectin

Place the thawed raspberries (or fresh raspberries) in a large bowl (including the juices if using frozen/thawed berries). See note #1

Use a potato masher to mash the raspberries. A few berry chunks here and there are good. Measure out 3 cups of the mashed berries and place them in a separate large bowl. If you have any remaining mashed berries, place them in an airtight container and store in the fridge to use however you’d like. 

Pour the sugar over the 3 cups of mashed berries and stir to combine. Let mixture sit for 10 minutes. Stir occasionally during the 10 minutes.

Meanwhile add ¾ cup water and pectin to a medium saucepan (I used a 4 qt). Place over medium high heat and stir. Bring to a boil, stirring constantly. Boil for 1 minute. 

Add the mashed berries to the saucepan, reduce the heat to medium-low and stir for 3 minutes or until the sugar has completely dissolved

Fill the jars leaving ½” at the top of the jar so that the jam can expand in the freezer. Place the lids on the jars and let sit at room temperature for 24 hours. Store in the freezer for 1 year. Store jam in the fridge for 3 weeks.

Easy Strawberry Freezer Jam

strawberries (about 1 pound)

white sugar

(1.75-ounce) box Sure-Jell Fruit Pectin

Hull the strawberries and place them in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well, but not puréed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them.

Add the lemon juice to the strawberries and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.

In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly - the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat.

Add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes - or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don&#39;t want it to be grainy.

Spoon the jam into 5 clean pint-size freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer.  The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

This is the easiest berry jam recipe using frozen berries. Make raspberry, blueberry, blackberry, or mixed berry! No pectin is required.

Easiest Berry Jam Made With Frozen Berries

frozen berries (4 cups)

Place berries, sugar, and lemon juice in a heavy-bottom saucepan or pot. Stir to coat berries with sugar.

Heat on MED-HIGH until the mixture comes to a boil.

Reduce heat to MED-LOW and simmer, stirring occasionally, for 25-30 minutes or until mixture thickens slightly. Mash berries with a potato masher, if desired.

Remove from heat and let stand for 5 minutes.

Ladle into jars and let stand at room temperature until the jam cools completely.

Add lids and store the jam in the refrigerator for up to 10 days or in the freezer for up to one year.

https://content.jwplatform.com/videos/314VLW6w.mp4

This is the easiest berry jam recipe using frozen berries. Make raspberry, blueberry, blackberry, or mixed berry! No pectin is required. Make a small batch of jam in less than an hour!

frozen berry jam.mp4

🎄🍓🍊 This EASY recipe for Christmas jam requires NO PECTIN and there’s NO CANNING INVOLVED! Sweet strawberries, orange zest, and cranberries create the perfect sweet yet perfectly tart jam that’s perfect for gifting around the holidays! It keeps in the freezer for up to 1 year. Making homemade jam doesn’t get any simpler than this even if you&#039;ve never made jam before!

Christmas Freezer Jam

cranberries

strawberries berries

orange zest

strawberry Jell-O

To a large saucepan, add the cranberries, sugar, strawberries, orange zest, and bring mixture to a boil over medium heat, stirring a lot in the beginning since there is no added liquid and you need to help encourage the fruit to break down and release its natural juice. Tip - Use a high sided saucepan and err on the side of bigger rather than skimping. Jam will sputter and bubble up and it&#39;s less messy and simply easier to have enough &quot;room&quot; in your saucepan.

Reduce the heat to low and allow the mixture to simmer for about 15-20 minutes, or until the cranberries have burst and the strawberries are soft; stir very frequently and scrape down the sides of the saucepan with a spatula as needed. Tip - If you&#39;re using frozen fruit, you don&#39;t have to thaw it first and can add it straight to the saucepan. However, the cooking time will increase by 10 minutes or so because you&#39;re starting with frozen ingredients.

Optional: Remove the saucepan from the heat and carefully blend the mixture using an immersion blender until it reaches your desired consistency. If you&#39;re not doing this, just keep the pan on the heat.

Return the pan to the stove, sprinkle the Jell-O on top, stir it in to combine, and allow the mixture to simmer for 1-2 minutes.

Allow the mixture to sit off the heat (but still in the pan) for about 10 minutes to allow it to thicken slightly. Thickening Tip - Note that jam will continue to thicken as it sits and cools to room temp (step 7 below) so don&#39;t be alarmed if it seems a bit thin or runny now when it&#39;s still quite warm.

Ladle the jam into clean freezer-safe containers, leaving about 1/2-inch of     headspace at the top of each container to allow for expansion during     freezing. If you have a funnel, it may be helpful, too.

Allow the jam cool to room temperature (depending on the temp of your kitchen, this could be 30 minutes or it could be 3 hours), and then seal the containers with lid and place the containers in the freezer. Storage and Gifting Tips - I usually freeze 3 and keep 1 in the fridge (using 8-ounce containers). If you&#39;re gifting this, I would keep place it in decorative jars, and store in the fridge until you&#39;re ready to gift it, up to about a week in advance. However, if you know you&#39;re not gifting it for many weeks, then place it in freezer-safe containers and store it in the freezer until you&#39;re ready to gift it.

When ready to use, thaw the jam in the refrigerator. Once thawed, store it in the refrigerator and consume it within about 2 weeks, noting there are no artificial preservatives added so always use your own judgment.

What would you do if you wanted to can this jam?

An easy recipe for blueberry jam with no pectin. Only three ingredients and a great way to use up the rest of your Summer blueberries.

Blueberry Jam (No Pectin)

lbs Blueberries

½ Cups White Granulated Sugar

Lemon

Place a small plate in the freezer.

Combine blueberries, lemon zest, lemon juice and sugar in a large pot. Heat on medium to high heat.

Stir blueberries frequently.

Once blueberries come to a boil and cook for an additional 10-15 minutes on medium heat. The blueberries should start to slightly thicken.

Remove plate from freezer and add a small spoonful of blueberry jam. Place plate back into the freezer for 1-2 minutes. Remove plate from freezer run a finger through the jam if it stays separated and doesn&#39;t run your jam is done.

Remove jam from heat. Spoon jam into mason jars leaving about 1 inch of space at the top of the mason jar. Let jam come to room temperature then refrigerate or freeze jam.

This no-cook freezer jam is the best way to get the freshest flavored berry jam ever - and in just minutes of hands-on time!

Easy No-Cook Berry Freezer Jam

fruit

Ball Flex Batch Freezer Pectin*

Prepare your jars and/or freezer containers: wash well and pour boiling water into jars and let them sit while making the jam.

Prepare your fruit: hull strawberries and partially run through a food processor to make the crushing go quicker; other berries can just be crushed with a potato masher, a couple cups at a time. Other fruit like peaches and nectarines will need to be chopped finely.

Make the jam: Add sugar and pectin to a large bowl and stir together well. Add your prepared fruit and stir for 3 minutes.

Pour the jam into clean jars, leaving 1/2 to 1 inch headspace (for freezer expansion); place lids on jars and let the jars sit undisturbed for 30 minutes.

Refrigerate what you want to eat now (they will keep for about 3 weeks) and freeze the rest for up to a year. Be sure to label and date all the containers before freezing.

Top 10 freezer jam recipes from across the web

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Top Tags

Raspberry Freezer Jam

Strawberry Rhubarb Freezer Jam

Raspberry Freezer Jam

The Best Homemade Strawberry Jam Re...

Freezer Raspberry Jam

Easy Strawberry Freezer Jam

Easiest Berry Jam Made With Frozen ...

Christmas Freezer Jam

Blueberry Jam (No Pectin)

Easy No-Cook Berry Freezer Jam

Top 10 freezer jam recipes from across the web

The most viewed freezer jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Freezer Jam

Strawberry Rhubarb Freezer Jam

Raspberry Freezer Jam

The Best Homemade Strawberry Jam Re...

Freezer Raspberry Jam

Easy Strawberry Freezer Jam

Easiest Berry Jam Made With Frozen ...

Christmas Freezer Jam

Blueberry Jam (No Pectin)

Easy No-Cook Berry Freezer Jam

The most viewed freezer jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine