Food preservation is making a comeback in a big way! I’ve noticed an explosion of sites sharing recipes for canning tomatoes, pickles, homemade applesauce and more — which are all great ways to extend the usefulness of your garden and fruit-bearing trees well beyond the summer months.
While I have experience canning my own jams and jellies, salsa, tomato juice, grape juice, among others, I still get a sense that many home cooks are intimidated by the canning process. I was lucky enough to learn from my mother, who walked me through every step of the process on several occasions, but I’m always seeing classes offered in my community, and I bet they’re available in yours, as well, if you’re willing to seek them out.
However, today I want to share a process for making and preserving jam at home that’s super easy, requires few tools, and requires absolutely no cooking… Making freezer jam is the perfect starting point for anyone new to food preservation!
I picked up all of the supplies at my local Walmart. You’ll find the freezer Ball Plastic Freezer Jars (these are the 8-oz. half-pint jars) and Ball Dissolvable Labels in the housewares section, as well as the pectin. Note that Ball makes several different kinds of pectin, and they are not interchangeable, so make sure to pick up the Ball RealFruit Instant Pectin that is intended for use in freezer jam.
Depending on how quickly you think you’ll use up your freezer jam, you may or may not need the labels. Since the freezer jam recipe I’m sharing makes a small batch of five half-pint jars, I opted not to use labels — we’ll use up this jam well before the recommended freezer storage of 12 months.
My favorite aspect of preserving food at home is that I have complete control over the ingredients I use. I chose to use organic fruits, as well as organic sugar, in this triple berry freezer jam.
Incidentally, you can also customize this jam to your own tastes. The recipe calls for four cups of crushed berries, and I opted for a mix of one cup of blackberries, one cup of raspberries, and two cups of strawberry, but you could easily just make straight strawberry freezer jam, blackberry freezer jam or raspberry freezer jam — or any combination you desire!
Making freezer jam is a great way to get kids involved in the kitchen. Even young kids can help crush the berries, stir together the sugar and pectin and stir together the crushed berries and sugar/pectin mixture!
Easy Freezer Jam
Ingredients
- 4 cups crushed berries
- 1 2/3 cup sugar
- 5 tablespoons Ball RealFruit Instant Pectin
Instructions
- Prepare your jars by washing the jars and lids in hot water and drying them thoroughly.
- Combine the crushed berries in a medium mixing bowl. I used 1 cup blackberries, 1 cup raspberries, and 2 cups strawberries.
- In a separate larger bowl, whisk together the sugar and pectin. I like to use a large batter bowl so I can just pour the jam into my jars directly from it.
- Add the berry mixture to the sugar and pectin and stir for three minutes, ensuring they are mixed well.
- Ladle or pour the jam into into the jars, leaving about 1/2-inch of headspace at the top of each jar. Ball Freezer Jars have fill lines embossed on them to make it simple to gauge.
- Place the lids on the jars and let them stand for 30 minutes before freezing to allow the jam to thicken.
A Few Quick Tips For Best Results:
- Yes, it seems like a lot of sugar, but reducing the amount is not recommended. Sugar not only sweetens the mixture, but it prevents bacterial growth and is necessary for the jelling process. For best results, follow the recipe exactly.
- We personally don’t use no calorie sweeteners, but you can substitute an equal amount of a product like the granulated Splenda for a lower calorie jam.
- Doubling the recipe is not recommended. If you wish to make more than 5 half-pint jars, make multiple batches.
- Frozen berries can be substituted for fresh — just make sure they are unsweetened and allow them to thaw first and then crush.
- Freezer jam can be store for up to three weeks in the refrigerator and for up to 12 months in the freezer.
What’s your favorite combination of berries for freezer jam?
Kathi
Saturday 11th of June 2022
Can blueberries be used in place of blackberries?
Tara Kuczykowski
Sunday 12th of June 2022
Hi Kathi! Yes, you can substitute blueberries for the blackberries in this freezer jam. Just be aware that it may have a slightly runnier consistency.
Wendy
Sunday 15th of July 2018
Silly question, but, what is instant pectin? I have Sure-gells premium pectin, but it dosen't say instant.
Tara @ Unsophisticook
Sunday 15th of July 2018
Excellent question, Wendy! I used Ball Instant Pectin, which they recommend over their Classic Pectin for uncooked jams and jellies. I looked up your Sure-Jell Premium Pectin, though, and it does say it can be used for both cooked and uncooked jams and jellies. Unfortunately, since I've never used it, I can't speak to whether it will work with this recipe using the same quantity.
Alisa
Sunday 11th of January 2015
Doh! Wish I would have read this before making a double batch. Sure hope it turns out!
Nancy Thatcher
Monday 9th of September 2013
Can you actually can this jan so you do not have to waste you freezer space? I have a small freezer so would prefer not to use up that much space for jam.
Tara @ Unsophisticook
Monday 9th of September 2013
Nancy, you could not can this particular recipe because, as I mentioned in the post, there are different types of pectin, and the type of pectin used in this recipe is specific to the freezer preservation method. Recipes used in canning need some acidity in them to keep them from spoiling, so substitution pectin would not work in this case.
I'll be sharing another recipe soon that can be used for canning though, so watch for that!
Liz
Sunday 8th of September 2013
My question is about the pectin... is it a necessity and if so, why? What happens if you leave it out? I made freezer jam once at a church thing, but I can't remember if the lady used the pectin.
Tara @ Unsophisticook
Sunday 8th of September 2013
Yes, the pectin is what thickens it up to a jam consistency. Without it, it would just be a very thin sauce-like consistency.