Good morning, friends! It’s officially the first day of summer!!!
Just in time for the season, today, I am talking about one of my very favorite things in the world…MAKING JAM! If you know me, then you know…I find making freezer jam so relaxing and look forward to “jam season” every single year at my house. I don’t know what it is, but to me, there is nothing more mindless, soothing, and simple to make in my kitchen PLUS, I legit get giddy each and every time I open my freezer to grab a new jar the other 11 months out of the year. Needless to say making jam is my jam 🙂 .
I blogged about Canning & Preserving over four years ago and reference that post each season when I start making my jam, but I thought it was high time to do a second post just on freezer jam with my tips and tricks learned from making several hundred jars of jam since. You guys, making freezer jam is so simple that anyone can do it. It’s WAY easier than canning and preserving (more on that below) and simple enough that even your kids can do it this summer (should you be looking for a fun/fruitful way for them to entertain themselves).
A few thoughts/tips/tricks:
#1: First, you should read my original post from 2018 where I share the book I bought and loved on how to can and preserve, my process for making jam and for making marmalade (which I canned and preserved) and why canning makes me so nervous. That post has lots of info especially if this is your first foray into canning anything.
#2: Today, I only make freezer jam which is CRAZY EASY. After a solid year of canning and preserving things (from marmalades to apple butter, peppers, pickles and more), I realized that it was way too much work for me and the quality wasn’t any better than jars I buy from locals here that sell their canned items at my grocery store. I did not find canning and preserving relaxing. It was cool to have the finished product, but by the time I had it, I was a frazzled mess trying to retrieve my piping hot jar out of the boiling water, follow the very specific steps as to not accidentally contaminate the contents and then…I had worked so hard on this one jar, that I wasn’t eager to share it with friends and family.
#3: Making freezer jam though is so simple that I happily and gladly look for opportunities to share my jars with friends and family because I feel very confident of the contents (no contamination!), and since it’s so easy to make, I can whip up 20 or 30 jars in the time it would take me to make one can of spicy peppers, so I have oodles to share.
#4: Over the years, I’ve tried every fruit under the sun for making jam but our favorites (that I make each year) are strawberry, blackberry, raspberry, peach and plum. This year, I made blueberry, and it’s SO GOOD! I will now continue making blueberry for years to come.
#5: Since it’s summertime, now is when you would want to make freezer jam out of any in-season fruit (like peaches are amazing here in Texas right now!) you have in your area. You only want to use really good, in-season fruit when making your jam.
#6: Over the years, I’ve used a variety of jar sizes but have decided that the 8 oz jar is the best for freezer jam. Larger jars work fine, but I think it’s just easier to store, easier to enjoy, easier to share and more fun to switch out your daily variety of jam when you use the smaller size jars.
#7: Always use liquid Certo for making your freezer jam. I’ve used the original formula before, but I really think the jam consistency is so much better if you only use the liquid variety.
#8: And for those of you who don’t know, freezer jam is just that…jam that stays in your freezer for up to a year (instead of on your pantry shelf). When I need a new jar, I just remove it from the freezer to the fridge for us to enjoy.
Here are the steps:
#1: Select the fruit you want to use and make sure it’s cleaned and washed.
#2: Chop your fruit into smaller sizes (unless you’re using blueberries, blackberries or raspberries…no chopping required!). For our peach jam, we leave the skin on for color and taste. Years ago, I would peel the peaches, but we honestly think it tastes better without peeling.
#3: Blend up your fruit. I like a slightly chunky consistency because I don’t want my jam to be too thin.
#4: Measure out the fruit.
#5: Add your sugar.
#6: Add your Certo.
#7: Pour into your clean and sterile jars (I run mine through the dishwasher before I use them).
Don’t they look so pretty?!
#8: Label the lids with the type and date, seal them up and then they’ll rest on your counter for 24 hours before you freeze.
For all of the specific measurements and ingredients, all you do is follow the directions inside the Certo box for freezer jam. Each type of fruit has different measurements and ingredients, so make sure you follow those directions exactly for your fruit. So far this month, I’ve already make over 40 jars of jam for my family and friends this next year! If you’re looking for a delicious way to use your fruit right now or a fun activity to share with your kids, here you go 🙂 . You will get so much pride out of using your jam all year and knowing that you were the one who made it.
If you’re looking for easy and delicious recipes to use with your jam, I have some here:
STAWBERRY JAM & GOAT CHEESE BURGERS
ALMOND BUNDT CAKE WITH STRAWBERRY JAM
PEANUT BUTTER & JELLY SANDWICH COOKIES
PEPPER JELLY BREAKFAST SANDWICH
PEANUT BUTTER & JELLY BREAD
One last thing you might love to do with your kids (or if your kids are older like mine, they can make on their own this summer!)…
…see the details on this delicious and kid-friendly Strawberry Sorbet on this post HERE today!
That’s it for this Tuesday! Have a wonderful first official day of summer! xx
Erika Slaughter says
You made this sound so easy!! But I’m like the other animals in the Little Red Hen, I just enjoy eating the jam. 😂😂
Elspeth says
This looks so easy and fun to do! Thanks for sharing!
http://www.elspethsdaybyday.com
Laura says
Oh thank you!! I was JUST looking through your blog history last week at jam stuff and thought it looked too complicated! This, though, I can do!
SS says
Shay, fellow freezer jam maker for over 20 years. You need to make blueberry strawberry next year it is our favorite. I have always made freezer jam and I use the powdered pectin. This year I bought beautiful strawberries locally and used blueberries that I had frozen from last year. When blueberries come into season (next month) I will make a batch with fresh blueberries and some frozen strawberries.of course, I made plain strawberry too I also make raspberry jam since I have a big raspberry patch in our backyard. My Dad would joke you can charge extra for your raspberries because they are organic. If you ever freeze your fruit…do not wash put in cookie sheet let the berries individually freeze then put into containers. Wash before you serve.
My Gpa would grab a spoon and just eat my jam from the container…he loved it. Kiddos discovered how good it is as an ice cream topper & we use it to make milkshakes. Happy Jamming!!!
Sheaffer says
UM. I like peach jam. Just fyi.
KK says
Shay, do you freeze glass bottles? Or are those plastic ones?
This is fun!
Mix and Match Mama says
Glass!
Lauren says
I am going to have to do this with my kids this summer! Do you ever add any flavor additions/herbs in? Like, blackberry/jalapeno or peach/mint?…..if so, would you just blend it in with the fruit or chop and add later?
Mix and Match Mama says
We do add jalapeno to the strawberry quite often! I lightly blend it with the strawberries.
Whitney says
How long does it stay fresh once you move it to the refrigerator?
Mix and Match Mama says
Since we use the smaller jars, we tend to go through about a jar every week or two but I would say at least four weeks.
Brenda says
Probably a silly question, but when you say seal them up – are you sealing them in the boiling water? Or for the freezer, do you not have to do that step? Thank you!
Mix and Match Mama says
Nope. No boiling required AT ALL! This is simple freezer jam!
Brenda says
Yeah! Love that – I am going to have to give this a try some time! Thanks so much!
Paula R. says
Shay, This is so helpful and inspiring. But I do have a key question. So then with freezer jam… are you saying that you
DO NOT use a hot water bath to finish the process to cause the seal to form like you do with traditional canning??? I tried to
re-read that to make sure I heard you correctly. If not, That simplifies the process tremendously.
Also, that you leave them on the counter for 24 hours before freezing sorta boggles my brain. Ha! It’s like those kitchen tips that tell you not to use soap on a cast-iron skillet! I can’t wrap my brain around it.
You’ve definitely inspired me to make freezer jam. Thanks for sharing!
Mix and Match Mama says
EXACTLY!!!!!!!! That’s exactly right! Follow the directions in the Certo box (no matter which type you use!), but that is exactly right! No boiling water required at all!
Coreline says
So, to be clear, you sterilize your jars by putting them through the dishwasher? No other sterilization needed? These sure look delicious, I’m not going to know where to start!
Mix and Match Mama says
Exactly! I run them through the clean dishwasher (without any other dishes) to get them cleaned and dried and then immediately fill them that day.
Alyssa says
Sounds delicious, and oh so easy.
Random question- I’m road-tripping through Alaska soon, and I’m thinking an eye mask for sleep would be helpful. I remember you recommended one from Amazon at some point, but I cannot find it back. Any chance you have the link/info for the one you love? Thanks so much!
Mix and Match Mama says
Have so much fun! This one right here: https://www.amazon.com/gp/product/B07KC5DWCC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Alyssa says
Thanks SO much!
Julianne says
Thanks for sharing! We moved to a property with a mini orchard, so this info will come in handy 🙂
Candace Young says
So so glad you shared the liquid Certo…anything to speed up the process! I’ve been making jelly for years and started making freezer jam last year but using Sure Jel! No more! I’ll look to see if I can find Certo! I make Plum, Muscadine jelly and just made Blueberry and Strawberry freezer jam! Thanks for the tips! I love your blog! Thanks to my daughter in law…she highly recommended you! Love all of your ideas !
Julianna says
Have you ever tried a sugar free jam or is the sugar critical to the process? This looks like fun!
Mix and Match Mama says
In the Certo box, there is an option for making it with reduced sugar.
Shelly says
Hi Shay, when the recipe calls for 4 cups of strawberry, is that before or after blending them?
Mix and Match Mama says
After blending them!