Freezer jam. It’s delicious, simple and, it’s a quick alternative to jarred jams. Freezer jam doesn’t require any special equipment, nor does it require the same lengthy commitment as it’s older sibling – boiled and bottled the old fashioned way.
All you need for a quick batch of freezer jam is and hour or two of time, a little fruit, a large pot and some freezer tight containers.
This year, I made peach preserves and blackberry peach jam. I decided that I wanted the “look” of regular jam and purchased some 8 oz. bottles. Even with the purchase, the whole project cost me $8.95.
Here is the recipe I used:
8 cups fruit
3 cups sugar
6 tbsp lemon juice
2 pkgs. pectin
Peel and cut fruit. Mash to desired consistency (I like mine just a little chunky). Add lemon juice, sugar and pectin. Boil for 6 min. Pour into containers. Let jam sit out for 10-20 min. to cool.
For the blackberry peach, I substituted blackberries for some of the peaches and used a little less liquid.
I loved both! And more importantly, everyone else who tried it loved it to!!!
There are lots of recipes out there. Most make much larger batches, but since this was my first solo canning experience, I went with the smaller batch.
Freezer jam can be kept in the refrigerator for weeks, or in the freezer for up to a year.
My little labels are hidden away, but I am going to make them available for you here.
Linking up here: