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Best Easy Freezer Jam (Strawberry and Peach!)

How to Make the Best Freezer Jam (Strawberry and Peach!) - Our easy no-cook freezer jam recipe is perfect for making the best strawberry jam, peach jam, or nearly any jam flavor with your favorite summer fruits. No canning required!

Prep Time
20 mins
Cook Time
20 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 fresh pureed strawberries, blackberries, or 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

    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 6 cups of jam, or 48 - 2 tb servings.
  • This recipe yields 6 cups of jam, or 48 - 2 tb servings.
  • Although you can enjoy the loose jam immediately, don’t skip the 24 hour rest time before placing the jam in the freezer. It is what creates to right consistency.
  • Less Sugar? If you don’t mind a looser jam, you can use 2 ½ cups of pureed berries and 3 ½ cups of sugar. The taste is fresh and bright, but the jam will not set up as well, as with the traditional freezer jam proportions.
  • What About Peach Freezer Jam? If you want to make freezer jam with fresh summer stonefruit, instead of berries, follow the same steps with these proportions. Make sure to peel and pit the fruit first!
  • 3 cups fresh pureed peaches or other stonefruit  
  • 4 1/2 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 3/4 cup water
  • 1 box powdered fruit pectin

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: 48servings

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.