I’ve said it before, I’ll say it again…freezer jam is the best, for two important reasons:
- It tastes amazing, fresh, delicious, wonderful…did I mention fresh and amazing?
- It’s so easy to make. I mean EASY. And it’s easy to store, too. No canning necessary, just pop in a tupperware or jar or whatever you have and stick it in the freezer.
If you haven’t made freezer jam before, please give it a try! There are all kinds of yummy fruits just begging to be preserved this time of year, so go ahead and make their dreams come true.
A few quick tips:
- I don’t have a recipe to share because I just follow the directions inside the pectin box and everything comes out just lovely.
- Follow the directions to a T! One time I put the fruit in a food processor instead of mashing with a potato masher like the directions said – the jam barely gelled. Another time I put the wrong amount of fruit in (apparently because I can’t read) and it didn’t gel at all. Just do what the instructions say and everything will work. Promise!
- To figure out how much fruit you need, buy the pectin, open the package and look at the instructions for freezer jam. Do that ahead of time so you get the right amount of fruit. You can generally find pectin in the baking aisle at the grocery store – go with the powdered pectin, I’ve had better results.
- Even though freezer jam is fast and easy to make, if you DO end up having fruit you want to make jam out of and just don’t have time, mash or chop the fruit up as per the directions, put in a ziploc bag and freeze the fruit…then make the jam later when you get a free minute. I’ve done this several times, with good results. That way you can take advantage of the in-season fruits, even if you’re not ready to make your jam.
- If you really want to know everything I have ever said about freezer jam in addition to this post, click here.
My favorite flavor by a long shot is RASPBERRY. But peach is pretty amazing. Who am I kidding, the strawberry is pretty darn good, too. Happy jamming!