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Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: Makes 7 cups
freezer-jam-0911med107344.jpg
Ingredients
Ingredient Checklist
5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin
Cook's Notes
Quick Tips for Freezer JammingThis recipe was tested with Ball and Sure-Jell brand pectins; look for either in the supermarket’s baking aisle. Always leave at least a 1/2-inch head space because the jam will expand as it freezes.Make sure your fruit is ripe so the jam sets properly. To crush fruit, chop flesh and mash with a potato masher.
Variations
This recipe also works well with berries. You’ll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: Makes 7 cups
freezer-jam-0911med107344.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: Makes 7 cups
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: Makes 7 cups
prep: 15 mins
total: 2 hrs 45 mins
prep:
15 mins
total:
2 hrs 45 mins
Yield: Makes 7 cups
Makes 7 cups
freezer-jam-0911med107344.jpg
freezer-jam-0911med107344.jpg
Ingredients
Ingredients
- 5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
- 1/3 cup fresh lemon juice (from 2 lemons)
- 2 1/2 cups granulated sugar
- 1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin
Directions
Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Cook's Notes
Quick Tips for Freezer JammingThis recipe was tested with Ball and Sure-Jell brand pectins; look for either in the supermarket’s baking aisle. Always leave at least a 1/2-inch head space because the jam will expand as it freezes.Make sure your fruit is ripe so the jam sets properly. To crush fruit, chop flesh and mash with a potato masher.
Variations
This recipe also works well with berries. You’ll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.
Cook’s Notes
Quick Tips for Freezer Jamming
Variations
This recipe also works well with berries. You’ll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.
Reviews (5)
Add Rating & Review
192 Ratings
5 star values:
28
4 star values:
27
3 star values:
80
2 star values:
47
1 star values:
10
Reviews (5)
Add Rating & Review
192 Ratings
5 star values:
28
4 star values:
27
3 star values:
80
2 star values:
47
1 star values:
10
Add Rating & Review
192 Ratings
5 star values:
28
4 star values:
27
3 star values:
80
2 star values:
47
1 star values:
10
192 Ratings
5 star values:
28
4 star values:
27
3 star values:
80
2 star values:
47
1 star values:
10
192 Ratings
5 star values:
28
4 star values:
27
3 star values:
80
2 star values:
47
1 star values:
10
- 5 star values:
- 28
- 4 star values:
- 27
- 3 star values:
- 80
- 2 star values:
- 47
- 1 star values:
- 10
Martha Stewart Member
Rating: 5 stars
08/21/2018
I had 8.5 lbs of Shiro plums. I roughly doubled the recipe. 4.5 cups of sugar, 1/2 cup of lemon juice, and just shy of 2/3 cup of pectin. The jam is phenomenal! I will be saving this recipe.
Martha Stewart Member
Rating: 5 stars
07/24/2017
2.5 cups of sugar is not a lot. Most recipes use four cups of sugar to even less berries.
Martha Stewart Member
Rating: 5 stars
09/06/2013
The large amount of sugar is not a typo. If you search for freezer jam, all the recipes use a lots of sugar. The reason is that sugar (like salt) acts as a preservative and keeps the food fresh for many months in the freezer. Instead I like to make Marthas Quick Jam recipe it uses 1/2 cup of sugar. The trade off is that it keeps in the fridge for a couple of weeks only. Sigh... ;)
Martha Stewart Member
Rating: Unrated
09/11/2011
I think (I hope) 2.5 cups of sugar was a typo. I made peach jam using only 1/4 cup. Next time I would also cut back on the lemon juice. Otherwise, easy and terrific recipe.
Martha Stewart Member
Rating: Unrated
08/20/2011
Waaaay too sweet for me, watch out! 2.5 cups of sugar is a lot, I used less and it was still too much. Im going to try it without sugar or very little. I may also try the recipe in the Ball pectin box, uses apple juice instead of sugar.
Martha Stewart Member
Rating: 5 stars
08/21/2018
I had 8.5 lbs of Shiro plums. I roughly doubled the recipe. 4.5 cups of sugar, 1/2 cup of lemon juice, and just shy of 2/3 cup of pectin. The jam is phenomenal! I will be saving this recipe.
Rating: 5 stars
Rating: 5 stars
07/24/2017
2.5 cups of sugar is not a lot. Most recipes use four cups of sugar to even less berries.
Rating: 5 stars
09/06/2013
The large amount of sugar is not a typo. If you search for freezer jam, all the recipes use a lots of sugar. The reason is that sugar (like salt) acts as a preservative and keeps the food fresh for many months in the freezer. Instead I like to make Marthas Quick Jam recipe it uses 1/2 cup of sugar. The trade off is that it keeps in the fridge for a couple of weeks only. Sigh... ;)
Rating: Unrated
09/11/2011
I think (I hope) 2.5 cups of sugar was a typo. I made peach jam using only 1/4 cup. Next time I would also cut back on the lemon juice. Otherwise, easy and terrific recipe.
Rating: Unrated
Rating: Unrated
08/20/2011
Waaaay too sweet for me, watch out! 2.5 cups of sugar is a lot, I used less and it was still too much. Im going to try it without sugar or very little. I may also try the recipe in the Ball pectin box, uses apple juice instead of sugar.
All Reviews for Freezer Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Freezer Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
