11 to Try: Freezer Jams

Make your own peach or strawberry freezer jam so you can enjoy fresh summer produce all year long. Customize with citrus and spices for a completely personalized toast topping.

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5.0 by 3 people

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  • Makes: 80 servings
  • Serving Size: 1 tablespoon
  • Makes: 5 half-pints
  • Prep: 35 mins
  • Stand: 24 hrs

11 to Try: Freezer Jams

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5.0 by 3 people

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Directions

  1. For strawberry freezer jam, in a large bowl use a potato masher to crush the berries until you have 2 cups crushed berries. Stir in sugar and lemon peel. Allow to stand at room temperature for 10 minutes, stirring occasionally. In a small saucepan stir pectin into the water. Bring to boiling over high heat; boil for 1 minute, stirring constantly. Remove from heat. Quickly stir pectin mixture into berry mixture, stirring about 3 minutes or until sugar is dissolved and mixture is no longer grainy.
  2. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

From the Test Kitchen

Spiced Peach Jam:

Prepare as directed, except omit strawberries and lemon peel. Peel, pit, and finely chop 6 ripe fresh peaches. Measure 3 cups chopped peaches; add 2 tablespoons lemon juice. Increase sugar to 4 1/2 cups and stir in 1/2 teaspoon apple pie spice with the sugar. Makes 5 half-pints.

Nutrition facts per tablespoon: 48 calories, 0 g protein, 12 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 12 g total sugar, 0% Vitamin A, 1% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Raspberry-Orange Jam:

Prepare as directed, except omit strawberries and substitute orange peel for lemon peel. Start with 6 cups raspberries; mash and measure 3 cups crushed raspberries. Increase sugar to 5 1/4 cups. Makes 6 half-pints.

Nutrition facts per tablespoon: 48 calories, 0 g protein, 12 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 11 g total sugar, 0% Vitamin A, 3% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Blackberry-Lime Jam:

Prepare as directed, except omit strawberries and substitute lime peel for lemon peel. Start with 6 cups blackberries; mash and measure 3 cups crushed blackberries. Increase sugar to 5 1/4 cups. Makes 7 half-pints.

Nutrition facts per tablespoon: 41 calories, 0 g protein, 11 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 10 g total sugar, 0% Vitamin A, 3% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Blueberry-Cinnamon Jam:

Prepare as directed, except omit strawberries. Start with 5 cups blueberries; mash and measure 3 cups mashed blueberries. Increase sugar to 5 1/4 cups. Stir in 1 teaspoon ground cinnamon with the sugar. Makes 7 half-pints.

Nutrition facts per tablespoon: 42 calories, 0 g protein, 11 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 10 g total sugar, 0% Vitamin A, 1% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Mango-Pineapple Jam:

Prepare as directed, except omit strawberries and lemon peel and add 1/4 cup unsweetened pineapple juice. Seed, peel, and cube 4 fresh mangoes. Mash the mango and measure 3 cups mashed mango. Increase sugar to 5 cups. Makes 6 half-pints.

Nutrition facts per tablespoon: 48 calories, 0 g protein, 12 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 12 g total sugar, 2% Vitamin A, 5% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Cherry-Berry Jam:

Prepare as directed, except omit strawberries. Stem, pit, and finely chop 1 pound tart red cherries; measure 1 1/2 cups chopped cherries. Add 1 cup mashed blueberries. Increase sugar to 4 1/2 cups. Makes 5 half-pints.

Nutrition facts per tablespoon: 50 calories, 0 g protein, 13 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 12 g total sugar, 1% Vitamin A, 1% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Apricot-Tangerine Jam:

Prepare as directed, except omit strawberries and lemon peel and add 2 tablespoons tangerine juice or orange juice. Pit and finely chop 8 ripe fresh apricots; measure 2 1/2 cups chopped apricots. Increase sugar to 5 1/2 cups. Makes 7 half-pints.

Nutrition facts per tablespoon: 41 calories, 0 g protein, 11 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 10 g total sugar, 1% Vitamin A, 1% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Strawberry-Rhubarb Jam:

Prepare as directed, except decrease strawberries to 1 1/2 cups mashed and add 1 cup finely chopped fresh rhubarb. Increase sugar to 5 cups. Makes 5 half-pints.

Nutrition facts per tablespoon: 53 calories, 0 g protein, 14 g carb., 0 g total fat, (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 13 g total sugar, 0% Vitamin A, 6% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Pear-Raspberry Jam:

Prepare as directed, except omit strawberries. Core, peel, and finely chop 2 pounds (4 large) ripe fresh pears; measure 3 cups chopped pears. Add 1 cup crushed fresh raspberries. Increase sugar to 5 cups and add 1/4 teaspoon anise flavoring. Makes 6 half-pints.

Nutrition facts per tablespoon: 48 calories, 0 g protein, 13 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 11 g total sugar, 0% Vitamin A, 1% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

Brandied Strawberry Jam:

Prepare as directed, except stir 3 tablespoons brandy into crushed berries with sugar and lemon peel. Makes 5 half-pints.

Nutrition facts per tablespoon: 45 calories, 0 g protein, 11 g carb., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 10 g total sugar, 0% Vitamin A, 7% Vitamin C, 1 mg sodium, 0% calcium, 0% iron

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Nutrition Facts (11 to Try: Freezer Jams)

  • Per serving:
  • 43 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 11 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 0 g pro.
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