Instructables

How to Make Freezer Jam

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Picture of How to Make Freezer Jam
It's called "freezer jam" because it's stored in the freezer--NOT on the pantry shelf. It tastes more like fresh fruit because you don't cook the fruit! Once thawed it must be stored in the fridge. My favorites are strawberry and peach. This Instructable is long but it only took a bit more than an hour to make a batch of jam. (Took more time to edit the pix and make the Instructable!)
 
 
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Step 1: Ingredients

Picture of Ingredients
Need about two pounds of fresh ripe peaches, a lemon, sugar, and a box of powdered pectin (Sure-Jell, Jel-Ease.) If the amounts given in the pectin box are different from what's given here, go with the directions IN THE BOX. Different brands may have different amounts of pectin. Liquid pectin is different; don't substitute it.

Step 2: Prepare the jars

Picture of Prepare the jars
You will need jars to hold about 4-5 cups. I re-use old jam jars. Lids are helpful but not necessary. Clean the jars, then boil completely immersed in water for five minutes, then remove them (with tongs; fingers do not work well here) and allow them to drain. Be careful of boiling water running down the tongs onto your hand. You will usually notice this very quickly when it happens.

Step 3: Lemon juice

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Juice the lemon and pour the juice into the food processor. No seeds, please.

Step 4: Prepare fruit

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Pit and peel the peaches. (For strawberry jam, wash and hull the berries) An easy way to peel, with little waste, is to drop the peach into boiling water for about a minute, then remove and immerse in ice water. The peel slips off easily. After peeling, cut the fruit away from the pit. These are 'cling' peaches so the pit doesn't pop out easily. By the way, a potato masher will do a fine job if you don't have a food processor.

Step 5: Mash and measure fruit

Picture of Mash and measure fruit
When you've added all the fruit, process or mash to get the consistency you like. I prefer a smooth jam so I process a dozen pulses or so. You need exactly TWO CUPS of fruit puree plus the tablespoon or two of lemon juice. It took about six peaches to get the two cups.
HIinnkeeper5 years ago
I've used No Cook Freezer Jam Fruit Pectin and Liquid Pectin (same brand as the canning jar maker) to make mango, lychee, passion fruit, and jaboticaba freezer jam using the instructions for strawberry that come with the pectin package. This is even easier than using the regular powdered pectin that you must cook. Some varieties turn out a little thin, but are still very yummy.
ichipoodle6 years ago
Excellent instructable!!! However, i have a question: When i made this jam, i used pomona's universal pectin. But when the jam tried to set up, it just became these weird pectinny bits of stuff...wasn't too good...Got a solution?
Prfesser (author)  ichipoodle6 years ago
Sorry that it didn't work. You might check the instructions that came with the pectin. Different brands of pectin sometimes come with different instructions. If Pomona pectin uses different amounts of sugar, fruit, and lemon juice than described here...that's possibly the reason.
Coati7 years ago
My Grandfather makes this and I agree,better than regular jam/jelly by far. Raspberry is my favorite,and likewise I am glad to see someone sharing the wealth.
hedgiehog7 years ago
Freezer jam is the best stuff ever! My dad last month picked and made 40 jars of raspberry freezer jam, it is so good! finally some one put it up on instructables!