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Best Easy Freezer Jam (Strawberry and Peach!)
5 from 18 votes

Best Easy Freezer Jam (Strawberry and Peach!)

This freezer jam uses fresh strawberries or peaches combined with sugar, lemon juice, salt, and powdered fruit pectin to create a soft, spreadable jam that can be stored in the freezer. The fruit is pureed with some texture, mixed with a hot pectin syrup, then allowed to set for 24 hours before freezing. The result is a fruit jam with fresh flavor and slightly loose consistency suitable for quick spreading.

Prep Time
20 mins
Cook Time
3 mins
Set Time
1 d
Total Time
1 d 23 mins
Servings: 48 servings
Calories: 70 kcal
Course: Side Dish, Dessert, Breakfast, Condiments, Brunch
Cuisine: American

Ingredients

  • 2 cups strawberry blackberries, or raspberries (about 1 heaping quart berries, fresh, pureed
  • 4 cups granulated sugar
  • 2 teaspoons lemon juice add zest for extra lemon flavor
  • 1 teaspoon salt
  • 1.75 ounce powdered fruit pectin box
  • ½ cup water

Instructions

    Cup of Yum
  1. If using strawberries, hull the berries removing all stems and leaves. If using peaches, peel off the skin and remove the pits. (Peach skin easily peel right off super ripe peaches.) *See stonefruit proportions below.
  2. Place the fruit in a food processor or blender and to a fine mash with small small chunks present.
  3. Set out a large mixing bowl. Measure exactly 2 cups of berry puree into the bowl. (Measure 3 cups for stonefruit.) Then pour in the sugar, lemon juice, and salt. Stir well to start dissolving the sugar. Allow the mixture to sit for at least 10 minutes, stirring every 2-3 minutes.
  4. Meanwhile, set a small sauce pot over medium-high heat. Add the water the powdered pectin. Whisk well to dissolve. Once the mixture reaches the boiling point, whisk and boil for 3 minutes to thicken the pectin syrup. It should look like thick clear glue when ready.
  5. Slowly pour the hot pectin syrup into the fruit, whisk continuously to incorporate.
  6. Once the mixture is smooth, pour into canning jars (or containers with lids) leaving about a half-inch gap at the top for expansion. This recipe makes three 16-ounce jars, six 8-ounce jars, or twelve 4-ounce jars.
  7. Screw the lids on the jars and leave out at room temperature for 24 hours to set. Then move the jars to the freezer until ready to use.

Notes

  • This recipe yields about 6 cups, or 48 two-tablespoon servings.
  • Allow the jam to rest at room temperature for 24 hours before freezing to achieve the proper set.
  • For less sugar and a looser jam, reduce sugar but expect a softer consistency.
  • To make peach freezer jam, peel and pit fruit and adjust proportions accordingly.

Nutrition Information

Serving 2tb Calories 70kcal (4%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 51mg (2%) Potassium 9mg (0%) Fiber 1g (4%) Sugar 17g (34%) Vitamin C 4mg (4%) Calcium 1mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 48 servings

Amount Per Serving

Calories 70

% Daily Value*

Serving 2tb
Calories 70kcal 4%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 51mg 2%
Potassium 9mg 0%
Fiber 1g 4%
Sugar 17g 34%
Vitamin C 4mg 4%
Calcium 1mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.