Sobeys Recipe Corner: How to Make Freezer Jam
It’s as simple as 1, 2, 3 – mash, mix and freeze! Freezer jam comes together in a snap and can be tucked into the freezer for those long winter months when you’d give anything for a fresh peach.
All you need is fruit, sugar and pectin designed for freezer jam. If you’ve never canned or made jam, this is a great way to build your DIY confidence, since most of the trickier parts of traditional canning can be skipped.
Unlike its cooked cousin, freezer jam requires zero cooking – a bonus in the summer! Once you’ve combined the mashed fruit, sugar and pectin, it’s important to let the sugar and pectin dissolve. Divide your finished jam into containers and store in the freezer – hence the name, freezer jam.
- Peaches, raspberries and strawberries all make wonderful freezer jam. A good rule of thumb to remember: if you can mash the fruit, it can be freezer jam!
- Because you don’t cook freezer jam, make sure that the fruit you’re using is nice and ripe.
- Skipping the cooking process allows you to add even more flavour with fresh herbs. Herbs that you would traditionally use in desserts – basil, mint and lavender – make next-level freezer jam.
- Since you’re storing the jam in the freezer, you can skip the sterilization and boiling. Simply wash jars and lids with warm, soapy water and rinse and dry well.
- Don’t be surprised: the consistency of no-cook freezer jam is thinner than traditional jam.
- Freezer jam can be stored in the freezer for up to a year. Once you take it out, it will keep in the fridge for a few weeks.