Freezer jam is a very popular condiment in my household. I don’t remember ever being much of a jam or jelly person growing up, but my husband has always liked putting jam or jelly on his bread and peanut butter sandwiches. And now, that same love of jam has been passed on to our daughter!
I honestly had never heard of freezer jam until we were visiting my husband’s side of the family a few years ago. My mother-in-law was explaining to me how my sister-in-law made freezer jam for her family, and I was fascinated! I literally always thought homemade jams and jellies required major canning skills that I did not and still do not have, but freezer jam seemed so doable for me! I couldn’t wait to try it.
I was excited about freezer jam, because it first and foremost eliminates the need for the tricky steps involved in traditional canning. We canned vegetables and fruits from our garden growing up, and I remember it being quite the ordeal. Freezer jam is basically crushed or pureed fruit combined with sugar and fruit pectin. Depending on the fruit you use, you may also need a few additional ingredients like lemon juice to help preserve the flavors. (You can make freezer jelly too, but it uses fruit juices instead of the crushed/pureed fruit.) Then, you simply place the finished product in the freezer and thaw it in the fridge when ready to use. I think it tastes super fresh and especially yummy on homemade bread or on peanut butter sandwiches (I’ve been converted!).
I have been making strawberry freezer jam since that trip to visit family. It is so delicious! My daughter particularly loves strawberry freezer jam! I wish I had a secret recipe I used for it, but I literally just use the recipe on the paper insert found in the box for Sure-Jell Fruit Pectin, which is also on their website. I do puree my strawberries instead, though, and the result is delicious!
This year, I decided to make my own recipe. I had been gifted several containers of blackberries and was feeling very inspired to try a new flavor of freezer jam. So, I decided to make a triple berry flavor – blackberry, raspberry, and strawberry. Yum!
I pureed my blackberries and raspberries and then strained them through a fine mesh strainer. This step is optional, but I am not a fan of the bigger and crunchier seeds found in those fruits. This does take additional time, but I thought it was worth the effort. I did not strain the strawberries because those seeds are hardly noticeable.
After combining the pureed berries together, I added the sugar and allowed the berries and sugar to sit for a while. Meanwhile, you prepare the pectin with water (be sure to follow the directions carefully for this part). Once everything is combined, it’s ready to separate into the prepared jars. This particular recipe will make about 64 ounces of jam, or sixteen 4 ounce jars (those are the jars I seem to find the most at grocery stores right now, but any other size of jars would work as long as they add up to 64 ounces).
Anyway, the freezer jam stores in the fridge for about 3 weeks and in the freezer for about a year… but it never lasts that long at my house! Making your own freezer jam is a great way to use extra fruit and it is also nice knowing exactly what is in the jam you are slathering your bread with. Enjoy!
Triple Berry Freezer Jam
Equipment
- 16 4 oz. canning jars with lids (or the equivalent in other sized jars for a total of 64 oz of jam), cleaned and ready to use
- Blender or food processor
- Large bowl
- Medium saucepan
- Spoons and measuring cups
Ingredients
- 2 cups blackberries
- 2 cups raspberries
- 2 cups strawberries
- 5¼ cups sugar
- 1 packet Sure-Jell, original
- ¾ cup water
Instructions
- Wash and dry the fruit.
- Add the blackberries and raspberries to a blender or food processor and puree until smooth.
- Pour the pureed berries into a mesh strainer situated over a large bowl and strain the puree to remove the seeds (if you want to keep the seeds, simply pour the puree into the bowl instead).
- Cut the stems off the strawberries, then add them to the food processor or blender and puree until smooth.
- Pour the strawberries into the bowl with the other pureed berries. This should be about 3 cups of pureed berries total.
- Add the sugar and mix well. Allow the sugar and pureed berries to sit on the counter for 10 to 20 minutes to allow the flavors to come together. Stir occasionally.
- After 10 to 20 minutes, combine the Sure-Jell and water in a medium saucepan set on medium-high heat. Allow to come to a boil (this may take a few minutes.)
- Once the mixture comes to a boil, allow to boil for one minute, stirring frequently.
- Pour the Sure-Jell mixture into the bowl with the berries and sugar.
- Stir the contents of the bowl for 3 minutes (I like to set a timer).
- After three minutes of stirring, use a ladle or measuring cup to pour the jam into the prepared jars, leaving about a quarter-inch of space at the top for expansion in the freezer.
- Secure the lids on the jars and allow the jam to sit at room temperature for 24 hours.
- Place the jam in the freezer for future use, or in the fridge for immediate use.
