Freezer Jam is simple to make and is so delicious!
Do you make freezer jam? When I figured out a few years ago just how easy it was, I try to do it every year at the end of summer.
We have a local strawberry farm that we go to every April to drink homemade strawberry lemonade, eat homemade strawberry popsicles and of course, pick the freshest strawberries. My kids look forward to it every year and lets be honest, so do I!
A few years ago I shared how to flash freeze strawberries. I use about half of them for smoothies throughout the summer months and the other half of our pickings to make freezer jam. We pick a lot of strawberries! Flash freezing helps not everything turn into one big frozen block. I even use this method when I find great fruit or berries on sale at the grocery store.
Strawberries make for one fantastic tasting jam. My kids don’t like chunks in theirs so I make sure to blend it really well before I add the other ingredients.
A few years ago I had some Pineapple Freezer Jam and it’s been a tradition to make it ever since. During the summer and winter, pineapple goes on sale so I try to buy one, peel it and cut it into chunks. Then I’ll flash freeze it just like I do the strawberries. One pineapple goes a long way and I’ll typically get 5-6 jars in one recipe. I try really hard to be charitable and share some of the jams I’ve made with friends or neighbors. This pineapple jam is one that I like to keep and savor! It’s incredibly good over ice cream and even better on my English Muffin Bread.
The last freezer jam is Strawberry Pineapple. It just happened to come together when I had leftover strawberry puree and pineapple puree from the other recipes I was making. Pure heaven! It’s now been added to my yearly jam making tradition.
Before you get started make sure you have the right supplies.
Here are the ones that I like to use.
- Mason Jars
- Lids (I like using the BPA Free plastic lids. So much easier than the metal lids with rings.)
- Canning Funnel (If you only get one thing, GET THIS! It truly helps with cutting the mess and frustration way down when trying to fill your jars.
- Pectin (This is something that I always forget to pick up at the store. It’s nice to have a few boxes no hand!)
Strawberry Freezer Jam
Printable Version
2 Cups Pureed Strawberries (about 1 qt of strawberries, washed and hulled
4 Cups Granulated Sugar
3/4 Cup Water
1 pkt Sure-Jell Fruit Pectin
Pineapple Freezer Jam
Printable Version
3 Cups Pureed Pineapple (1 large pineapple, peeled, seeds removed, cored and cut into chunks)
4 1/2 cups Granulated Sugar
3/4 Cup Water
1 pkt Sure-Jell Fruit Pectin
1 1/2 Cups Pureed Strawberries (about 1 qt of strawberries, washed and hulled
4 Cups Granulated Sugar
3/4 Cup Water
1 pkt Sure-Jell Fruit PectinDirections
(Use for all different jam recipes)
1. Sterilize 3 1 pint mason jars and lids by rinsing them in boiling water and letting them air dry on a clean towel.
2. In a large bowl mix together fruit(s) with sugar. Stir for 5 minutes until sugar has dissolved some. Let it sit for 10 minutes.
3. In a small sauce pan mix together water and pectin with a whisk. Heat it over high heat and bring to a boil for 1 minute.
4. Pour directly over fruit and stir to completely combine for 5 minutes.
5. Immediately fill the jars. Do not pass the bottom ridge where the lid is screwed on. You want to leave about 1/2 inch from the top of the jar.
6. Wipe off the top edges of each jar and screw on the lids. Leave at room temperature for 24 hours before placing in the freezer.
7. When you want to use a jar of jam, simply place it in the fridge for 24 hours to thaw out. Stores in the fridge for 1 month.
