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

Scale

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