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Mar 26, 2010 10:49 AM

Freezing jam

Can you freeze jam to preserve them? I don't have the mason jars and the canners, so my homemade jam will only last four weeks or so in the fridge. I don't know if freezing them will affect the gel.

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  1. Freezing the jam will work fine. It lasts a long time in the freezer. The sugar keeps the jam from freezing too hard.

    5 Replies
    1. re: John E.

      Agree, preserving books often have recipes for frozen jams, usually made from berries. There are special mason jars for freezing, and the jam is not cooked. Freezing doesn't affect the pectin. Here's a link to get you started:
      Scroll down to "Freezer Jams."

      My mom made frozen raspberry jam, raspberries from the farm across the road, when I was a kid. I'll never forget that goodness on toast on a cold winter morning, like summer all over again. The stuff dreams are made of.

      Homemade cooked jam keeps in the frig for quite a while as well, it's the sugar. I used to make it without the canning process; just sterilize the jars and refrigerate after. Ok for smaller batches.

      1. re: bushwickgirl

        I'm not talking about freezer jams. I want to know if I can just put plain old jam in the freezer.

        1. re: michaelnrdx

          Yes, you can. Not in glass containers.

          1. re: bushwickgirl

            Why not in glass containers (assuming there is a gap between the jam and the lid)?

            1. re: nofunlatte

              It's more about the possibility of breaking a glass jar in the freezer and the insuing mess, than freezing in glass, which is really ok to do, given the use of head space. If the OP justs wants to freeze some pre-made jam, there's no reason to use glass. If he was making frozen jam, then that's a different story.

    2. Well, jam should last a lot longer than 4 weeks in the fridge. I have some that has been open for months and there's nothing wrong with it.

      I don't like the no-cook recipes for 'freezer jam'. They tend to be a lot thinner. I know with the strawberry, the cooked kind is darker and just tastes better. I guess if the pectin in the no-cook recipes is fine in the freezer, it should be all right in the cooked kind as well.

      4 Replies
      1. re: Sooeygun

        "They tend to be a lot thinner"

        I've not found that to be true. Depends on the quantity of juice from the fruit. Maybe what's needed there is a bit more pectin.

        1. re: bushwickgirl

          I made my jam with agar instead of pectin, and it froze beautifully. (I've never tried with pectin, so it may work fine with that too)

          1. re: bushwickgirl

            Perhaps. I am just going by the recipe that comes with the pectin. However, since I find that the cooked jam has a fuller flavour, I have never bothered to try and play with the amounts in the non-cooked recipes.

            1. re: Sooeygun

              Well, the flavor of raw and cooked fruit is certainly different, but as I mentioned in my post upthread, we had frozen raspberry jam that was more like eating fresh raspberries than cooked ones and you can't deny that fresh raspberries don't have full flavor.

              It depends on what you like, but if you have the opportunity to try a small batch of frozen jam again, give it a go, you may be pleasantly surprised. Frozen jam is made with different types of berries, quick and easy, no special equipment required and can be used as a sauce base later, as well as for jam. As with cooked jams, you can control the amount of sweetener used, by choosing a low-sugar pectin product, if you desire.

              So that's my recommendation. Believe me, I like all kinds of jam, the raw and the cooked, but my experiences with frozen jam have been very good and I just wanted to pass it on as an option to other posters that may not have tried it.