Best Easy Freezer Jam (Strawberry and Peach!) Recipe
Introduction
This easy freezer jam recipe lets you enjoy fresh strawberry or peach flavors all year round. Made with simple ingredients and no boiling water bath, it’s perfect for quick homemade preserves. Whether you choose berries or stone fruit, you’ll have luscious jam ready to enjoy in just a day.
Ingredients
- 2 cups fresh pureed strawberries (or blackberries, raspberries; about 1 heaping quart berries)
- 4 cups granulated sugar
- 2 teaspoons lemon juice (add zest for extra lemon flavor)
- 1 teaspoon salt
- 1.75 ounce box powdered fruit pectin
- ½ cup water
Instructions
- Step 1: If using strawberries, hull them by removing all stems and leaves. For peaches, peel off the skin and remove the pits. Very ripe peaches will peel easily.
- Step 2: Place the fruit in a food processor or blender and mash until finely pureed but still with small chunks.
- Step 3: Measure exactly 2 cups of berry puree into a large mixing bowl (use 3 cups for stone fruit). Add sugar, lemon juice, and salt. Stir well to start dissolving the sugar, then let the mixture sit for at least 10 minutes, stirring every 2-3 minutes.
- Step 4: In a small saucepan over medium-high heat, whisk together water and powdered pectin. Bring to a boil and continue boiling for 3 minutes, whisking constantly until thick and clear like glue.
- Step 5: Slowly pour the hot pectin syrup into the fruit mixture while whisking continuously to combine smoothly.
- Step 6: Pour the jam into clean canning jars or containers with lids, leaving about a half-inch gap at the top to allow for expansion. This recipe fills approximately three 16-ounce jars, six 8-ounce jars, or twelve 4-ounce jars.
- Step 7: Screw lids onto jars and leave them at room temperature for 24 hours to set. After that, store jars in the freezer until ready to use.
Tips & Variations
- For a brighter lemon flavor, add fresh lemon zest along with the juice.
- Use fully ripe fruit for the best natural sweetness and jam consistency.
- If using stone fruit like peaches, increase puree to 3 cups for proper setting.
- Try blackberries or raspberries in place of strawberries for a different berry twist.
Storage
Keep the jam sealed in jars and stored in the freezer for up to one year. When ready to eat, thaw jars in the refrigerator overnight. Once thawed, keep the jam refrigerated and use within a few weeks for best quality.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fruit instead of fresh?
Frozen fruit can work if fully thawed and drained before pureeing, but fresh fruit usually gives the best texture and flavor for freezer jam.
Do I need to cook the jam in a water bath?
No, freezer jam is not cooked in a water bath. The powdered pectin and sugar combined with cold setting create the perfect gel without canning.
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Best Easy Freezer Jam (Strawberry and Peach!) Recipe
- Total Time: 20 minutes plus 24 hours set time
- Yield: Three 16-ounce jars (about 48 ounces total) 1x
- Diet: Vegetarian
Description
This Best Easy Freezer Jam recipe lets you create delicious strawberry or peach freezer jam with fresh fruit and simple ingredients. Using powdered fruit pectin and a quick stovetop step, this jam requires no traditional canning, sets in 24 hours at room temperature, and is perfect for freezing and enjoying later. The recipe yields a refreshing, sweet, and tangy homemade jam with a perfect spreadable texture.
Ingredients
Fruit Puree
- 2 cups fresh pureed strawberries (or blackberries, or raspberries) – about 1 heaping quart berries
- OR 3 cups fresh pureed peaches (peeled and pitted)
Jam Mixture
- 4 cups granulated sugar
- 2 teaspoons lemon juice (add zest for extra lemon flavor)
- 1 teaspoon salt
Pectin Syrup
- 1.75 ounce box powdered fruit pectin
- ½ cup water
Instructions
- Prepare the Fruit: If using strawberries, hull the berries by removing all stems and leaves. For peaches, peel off the skin from super ripe peaches and remove the pits. This ensures a smooth, flavorful base for the jam.
- Puree the Fruit: Place the prepared fruit in a food processor or blender and pulse until you achieve a fine mash with small chunks remaining for texture.
- Mix Fruit with Sugar: Measure exactly 2 cups of berry puree (or 3 cups for stone fruits like peaches) into a large mixing bowl. Add the granulated sugar, lemon juice, and salt, stirring well to start dissolving the sugar. Let the mixture sit for at least 10 minutes, stirring every 2-3 minutes to help the sugar fully integrate.
- Prepare Pectin Syrup: In a small saucepan over medium-high heat, combine the water and powdered fruit pectin. Whisk continuously until the pectin dissolves. Bring this mixture to a boil and continue boiling for 3 minutes until it thickens into a glue-like, clear syrup.
- Combine Syrup and Fruit: Slowly pour the hot pectin syrup into the fruit mixture, whisking continuously to ensure it incorporates smoothly and evenly.
- Jar the Jam: Pour the finished jam mixture into clean canning jars or containers with lids, leaving about a half-inch gap at the top to allow for expansion. This recipe yields enough for three 16-ounce jars, six 8-ounce jars, or twelve 4-ounce jars.
- Set and Store: Screw the lids on the jars and leave them at room temperature for 24 hours to allow the jam to set properly. After setting, transfer the jars to the freezer for long-term storage until ready to use.
Notes
- Use fully ripe fruit for the best natural sweetness and flavor.
- Adding lemon zest along with lemon juice can enhance the jam’s brightness.
- Do not boil the fruit puree with sugar; only the pectin mixture is boiled.
- Freezer jam does not require traditional canning and must be stored in the freezer.
- Leaving a half-inch headspace in jars allows room for expansion during freezing.
- After thawing, consume the jam within a few weeks for best quality.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
Keywords: freezer jam, strawberry jam, peach jam, easy jam recipe, no-cook jam, homemade jam, fruit preserve
