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Search Results for “freezer jam”

  1. Tuesday, June 16, 2015

    The #1 Freezer Jam Tip You Need If You Plan to Use Sure-Jell Pectin

    If you’ve been around here for a while, you know I make freezer jam every year. It’s my favorite kind of jam. We never buy jam at the store. We’re completely spoiled and addicted to freezer jam and I blame my mom.

    instructions for making raspberry and strawberry freezer jam from @janemaynard

    ANYWAY…most years when I make my many batches of jam, I share a new tip or two on the blog. Far and away the most awesome freezer jam tip I gave was how many berries to buy for making strawberry or raspberry freezer jam. I don’t know what I would do without that post – I use it every year! If you want to read through the rest of the tips, click here – there is a lot of handy info in all those posts.

    This year’s tip, however, is CRITICAL to success if you’ve ever tried to replicate what I do. Every year I say the following: “Just buy Sure-Jell pectin and follow the instructions for freezer jam. Works like a charm!” Well, DO NOT DO THAT. This year I cracked open my box of pectin and immediately noticed the directions were different. I did a lot of google searching and discovered that last year Kraft inexplicably changed the directions. They have since fixed the problem, but apparently there are still boxes out there with the wrong directions inside. If you follow the wrong directions (which tell you to mix the sugar with the pectin and water and then boil the three together), your jam will absolutely not turn out. So, I’m going to put the CORRECT directions here on the blog, mostly for my peace of mind. I really don’t want you buying bucket loads of berries only to have your jam bomb on account of me telling you to use the directions in the box. Argh!

    Also, lest you think I am a domestic goddess (because I am not), my raspberry jam didn’t come out this year. It’s more like raspberry sauce than jam, but it still tastes like heaven, so whatever.

    With that vote of confidence (I swear this recipe works 99.99999% of the time!), here are the instructions for raspberry and strawberry freezer jam!

    Raspberry or Strawberry Freezer Jam
    Instruction for using Sure-Jell pectin to make raspberry or strawberry freezer jam. If you want to make another kind of jam, the instructions on the inside of the box have a chart indicating the amount of berries and sugar needed. Be sure that you follow the directions below for making the jam, however, as Kraft misprinted the jam technique in 2014.
    • FOR STRAWBERRY JAM: 2 cups crushed strawberries + 4 cups sugar
    • FOR RASPBERRY JAM: 3 cups crushed raspberries + 5¼ cups sugar
    • FOR BOTH KINDS OF JAM: 1 box Sure-Jell Pectin (regular pectin NOT the less/no-sugar pectin)
    • FOR BOTH KINDS OF JAM: ¾ cup cold water
    1. Freezer jam can be stored in any airtight container. Make sure containers are clean and dry.
    2. Crush berries and, using a dry measuring cup, measure the exact amount of prepared fruit into a large bowl.
    3. Measure exact amount of sugar then add to the berries, stirring well. Let stand 10 minutes, stirring occasionally.
    4. Once berries have been sitting for at least 5 minutes (to time everything properly), mix the pectin and the water in a small saucepan. Bring to a boil over high heat stirring constantly. Once mixture is boiling, boil for 1 minute, stirring constantly. Remove from heat.
    5. Add to fruit-sugar mixture and stir constantly for 3 minutes, until sugar is dissolved (a few crystals may remain).
    6. Add to containers, leaving ½" space at the top for expansion when freezing. Cover with lids and let stand for 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw frozen jam in refrigerator.



  2. Thursday, April 18, 2013

    Those Berries Got Jammed! {Yearly Freezer Jam Tip}

    I just finished my annual task of making strawberry freezer jam for the upcoming year! I ended up with twenty-two 2-cup containers, but I’m worried that it might not be enough jam. I’m probably going to have to make more since, apparently, I’m raising a wild pack of rabid jam eaters.

    I write about my jam escapades every year and I find that I’m constantly finding new little tips that help out with the process. This year is no exception! You know how you’re not supposed to puree the fruit because then it won’t gel properly? (If you don’t know that, true story.) My least favorite part of making strawberry jam is smashing the strawberries. They’re tricky little buggers. I noticed in the directions this year, though, that it said you could use a food processor. You simply process the fruit to a fine chop, but do not puree. Since I finally have a food processor, I couldn’t wait to give it a try.

    Yes, that container is almost empty! It’s been two days. These kids are rabid, I tell ya. RABID.

    Using the food processor worked beautifully. The whole process went SO MUCH FASTER and I liked the final texture of the jam a lot. The fruit is more uniform in size and there aren’t any of those giant berries floating around in the jam. (I’m sure some people like the giant berries in the jam, but I’m not a fan.) So, that’s this year’s tip! Don’t be scared to use your food processor ”” just make sure you don’t process too much and you’ll be good!

    P.S. Those berries got JAMMED. (Please, someone, get the joke! Here, maybe this will help…) Those berries got retro-jammed! (Now? Anyone?)

  3. Thursday, June 9, 2011

    Time for Freezer Jam!

    I have boxes of pectin and pounds of sugar sitting on my counter right now.

    You know what that means…it’s that magical time of the year when we make tons of raspberry and strawberry freezer jam! We just ran out of last year’s supply, so the timing is perfect.

    I’ve written about freezer jam before. Three times, in fact (here, here and here). Because if I accomplish nothing else with this blog, I hope I can get you non-freezer jam people to jump on the freezer jam bandwagon. It’s easy to make, you don’t have to sanitize or can anything, and it tastes better than pretty much any other jam on the planet. Why wouldn’t you make this stuff?

    Gotta run! The 10 pounds of berries in my fridge are calling!

    Click here for a follow-up post that tells you how many strawberries and raspberries to buy for jam.

  4. Monday, August 30, 2010

    Freezer Jam ROCKS

    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!

    Click here for a follow-up post on how many strawberries and raspberries to buy to make jam.

  5. Thursday, June 18, 2009

    Strawberry Freezer Jam

    My mom always made homemade jam growing up. I probably didn’t even taste store-bought jam until I was a teenager – we were spoiled!  She most commonly made strawberry and raspberry freezer jam. Raspberry freezer jam still makes me weak in the knees!

    For those of you who have not ventured into the world of jam making…there are two kinds.  Cooked and freezer.  Cooked jam involves, well, cooking…it also involves canning as the method of storage, which isn’t hard, I’ve been told.  But come on, if there’s an easier way to do it, I’m there.  Enter freezer jam. Less cooking involved and you can store the jam in whatever clean containers you have on hand – no sterilizing necessary.  I also like the fresher taste of freezer jam better than cooked.

    Making freezer jam is simple.  Buy your fruit of choice, a box of pectin (powdered seems to work better than the gel verion), lots of sugar and you’re ready to go!

    When you mash your berries, do it by hand. I use my handy-dandy pastry blender and it does an excellent job (better than my potato masher).  You can use a food processor, but you have to be careful not to blend too much or your jam might not gel.  That said, I once unwittingly pulverized the berries and my jam still gelled…but I think I was just lucky, so don’t risk it!

    There is a no-sugar recipe, but as I you can see I didn’t use that one.  Bring on the sugar!

    I always just follow the instructions inside the pectin box – no secret family recipes. And the jam comes out great.

    Although, make sure you actually READ the instructions. Remember the strawberry emergency I referenced in this week’s menu post? Yeah, I didn’t realize until my pectin was cooking on the stove that I did not have enough fruit, a result of mis-reading the instructions.  DUH.  I pulled the pectin off of the burner, divided it in half, made the first half of the jam while Nate ran to the store to get more berries.  My pectin waiting in the wings started to gel – aaaahhhh!!!!  I furiously chopped and mashed berries, got the pectin back on the heat and despite a somewhat strange texture, my jam still gelled – woo-hoo!  See, I’ve made some serious blunders in my jam-making days, but it always comes out.  If I can do it, you can too!

    Once you’ve followed the instructions and your jam is ready, you simply put it into clean containers – you can use jars, plastic, whatever.  Let jam sit on the counter for 24 hours, then pop in the freezer!

    If you are looking to impress people, whip up some freezer jam.  It’s really easy, and everyone will think you’re amazing for making your own jam.  Plus, you’ll have the most delicious jam on the planet sitting in your freezer. Enjoy!

    Click here for a follow-up post on how many strawberries and raspberries to buy to make jam.

  6. Thursday, June 16, 2011

    Buying the Right Amount of Strawberries & Raspberries for Jam

    My jam is all made and stored in the freezer, ready and waiting to make our year a happy jam year indeed! We ended up with 28 cups (14 containers) of raspberry freezer jam and 48 cups (24 containers) of strawberry freezer jam. I bought WAY more berries than I realized, but I must admit that I’m happy to have such a large supply!

    Every year when I go to buy my berries and pectin, I end up standing in the store feeling frustrated. I can never figure out how many boxes of pectin I should buy for the amount of berries I have. Generally the containers the berries come in are measured in ounces, but the pectin recipe tells you how many pints of berries to buy. And it’s surprisingly annoying to figure out how those match up. AND…I’ve found that the amount of pints that the pectin box recipe suggests doesn’t necessarily yield the amount of crushed berries that they tell you it will.

    SOOOOOOOO…this year I kept track! And I crushed so many berries that I feel like this is pretty fool proof. This post will be helpful for those of you who are planning to make strawberry or raspberry jam. And it will be very helpful for me next year when I go to make more jam. I’ll actually have all the amounts written down. No more frustrating google searches on my iPhone and hasty calculations on the back of a receipt while my girls tear the store apart, only to end up being wrong! This post will forever keep me on track. Yippee!

    So here’s how it broke down:

    • Four 6-ounce containers of raspberries crushed to 3 cups (if you’re making freezer jam, this is the amount you want for 1 box of regular pectin and you will use 5 1/4 cups of sugar – this will make 7 cups of jam)
    • A 64-ounce container of strawberries (which was also labeled as 4 pounds) crushed to 6 cups with a few berries left over (if you’re making freezer jam, this is the amount you will use with 3 boxes of regular pectin and you will use 12 cups of sugar – this will make 15 cups of jam)

    This year I used sixteen 6-ounce containers of raspberries (4 boxes of pectin and 21 cups of sugar) and three 64-ounce containers of strawberries (9 boxes of pectin and 36 cups of sugar) to end up with the amounts of jam I outlined in the first paragraph of this post.

    PLEASE NOTE: If you are using SURE-JELL pectin, a couple years ago some of the boxes got bad directions. Click here to make sure that your directions in the box are the correct ones!

    Someone asked in the last freezer jam post about the Ziploc containers I use. Growing up my grandma and mom used all kinds of containers – jars, random tupperware, even Ziploc bags! For freezer jam, as long as it’s clean and can close, you’re good to go! I personally use the small (2-cup) round Ziploc containers that have a screw-top lid. We always eat our jam within a year and we’ve never had ice crystals or freezer burn. Then I save the containers for next year – they stack nicely so they don’t take up too much space while waiting for the next batch of jam. (One quick tip – often there is a $1 coupon inside the Ziploc containers for the pectin I use. I never discover the coupons until the jam is already made and am kicking myself for not saving $13! Just keep that in mind if you buy these containers for jam.)

    I hope all of this is helpful for at least some of you. Even if it isn’t, I have to admit it will be for me. I know, so selfish.

  7. Thursday, September 23, 2010

    I’ve officially hit COOL status…I’ve got a stand-alone freezer.

    What is that white box standing in my garage?

    Oooo…it has a door on top. What could be in there?

    Frozen food? Say it ain’t so!

    Yup, we went to Sears and bought a stand-alone freezer last weekend. And I couldn’t be happier.

    We all know I like to freeze stuff. Cookie dough, vegetables, wine, jam…and this article about freezing food by Mark Bittman might be one of my most favorite New York Times articles ever. So the fact that I now actually have room to freeze all this stuff makes me feel all warm and fuzzy inside. I know, ironic.

    Now that I have 5 cubic feet to freeze things, what should I be freezing? Obviously I already have oodles of ideas. And I’m even thinking of going in on a cow next year. Yes, a cow. A local friend of mine purchased a cow with some other friends and when it was butchered, they split the cuts of meat. Now I can actually do something crazy like that!

    You know how much I love hearing from you. Please share your favorite foods and tips for freezing!

  8. Friday, June 13, 2014

    Friday Show and Tell

    Tonight I am hosting a Lip Sync Battle/Deaf Man’s Karaoke party at my house. Why? Because I’m crazy and I am good at convincing other people to do crazy things. It should be FUN. I can’t tell you what song I’ll be performing, but I can say it will be a lip sync. I will also be setting up a bruschetta bar and a make-your-own Italian soda bar, both of which I will write about next week. Yummy stuff. In honor of tonight, here is my favorite lip sync battle from Jimmy Fallon (although, Emma Stone’s was pretty amazing, too. Oh, and John Krasinski was hilarious. Okay, I don’t have a favorite.)

    Here are my posts on Cosmo this week:

    And on Babble:

    Okay, everybody, sharing time! Your turn for show and tell!

  9. Sunday, June 1, 2014

    Week 384 Menu

    My house really needed to be cleaned this weekend but, alas, the berries were calling and I spent all of my free time making this year’s supply of freezer jam. And, by the way, I do believe that indicates that my priorities are in order. Also, I sure wish it was practical for me to put all the jam into Bonne Maman jars, but I only have three on hand. But seriously, how cute?!?

    raspberry freezer jam by @janemaynard

    Can’t believe it’s time to plan another menu!

    weekly meal plan from @janemaynard including FREE printable with menu and shopping list!

    Turkey Boursin Baguettes
    – Fresh Fruit

    – Corn chips

    Chicken Caesar Wraps
    – Chips and carrots with dip

    – Leftovers

    – Takeout night

    – Going to dinner with some out-of-town friends

    Pat’s Oriental Chicken Salad
    – Potstickers

    Click here for the free printable of this week’s menu plus the shopping list!

    You know the drill – share your menus for the week! Can’t wait to see what you’ve got cooking!

  10. Wednesday, February 5, 2014

    Recipe Index

    Recipe Index for All Recipes found on the food blog This Week for Dinner

    Main Dishes | Side Dishes | Desserts

    Soups | Salads | Appetizers | Breakfast

    Mexican | Italian | Asian | Swedish


    Poultry | Meat | Seafood

    Sandwiches | Pasta | Pizza | Grains/Rice | Rolls/Bread | Dips | Sauces/Condiments/Dressings

    BBQ/Grilling | Crockpot

    Beans/Legumes | Corn | Potatoes and Sweet Potatoes | Squash

    Chocolate | Pies/Tarts | Cakes/Cupcakes | Muffins | Cookies | Ice Cream/Frozen Yogurt | Frosting | Bars

      Vegetarian | Vegan | Gluten Free | Dairy Free


    Main Dishes

    Side Dishes








    Asian (Indian, Thai, Chinese…)













    Sauces, Condiments, and Dressings


    Crock Pot / Pressure Cooker / Instant Pot



    Potatoes and Sweet Potatoes




    Cakes and Cupcakes



    Ice Cream/Frozen Yogurt





    Gluten Free

    Dairy Free