Love jams? With these quick and easy freezer jam recipes, you’ll always have homemade and fresh jams ready to use in your refrigerator and freezer! Best of all, you can make them in no time!

Blueberry Wine Jam

Makes about 6 cups | Prep. time 15 minutes | Cooking time 1 hour | Resting time 12-24 hours

Ingredients

• 1 (25¼-fluid ounce) bottle Beaujolais wine
• 6 cups granulated sugar
• 2 teaspoons lemon zest
• 1 teaspoon cardamom, freshly ground
• 8 cups fresh blueberries
• 1¾ ounces powdered fruit pectin
• 2 tablespoons fresh lemon juice

Directions

1. In a large stainless-steel saucepan, add the wine, sugar, lemon zest, and cardamom over medium-high heat and cook until boiling, stirring continuously.
2. Adjust the heat to medium and simmer for about 30 minutes, stirring occasionally.
3. Add the blueberries and cook for about 5 minutes, stirring occasionally.
4. Stir in the pectin and cook for about 20 minutes, stirring occasionally.
5. Stir in the lemon juice and remove the saucepan of jam from heat.
6. Immediately skim off the foam from the top of the jam.
7. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
8. Then slide a small knife around the insides of each container to remove air bubbles.
9. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
10. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
11. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
12. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 106, fat 0.1 g, carbs 26 g, sugar 24 g, protein 0.2 g, sodium 3 mg

 

 

Strawberry and Basil Jam

Makes about 12 cups | Prep. time 15 minutes | Cooking time 12 minutes | Resting time 12-24 hours

Ingredients

• 8 cups fresh strawberries, hulled
• ⅓ cup fresh lime juice
• 1¾ ounces powdered fruit pectin
• 1 teaspoon butter
• 7 cups sugar
• ¼ cup fresh basil leaves, minced
• 4 teaspoons lime zest, grated

Directions

1. In a large bowl, place the strawberries, and with a potato masher, crush them.
2. In a stainless-steel saucepan, add about 5 cups of the crushed strawberries and place over high heat.
3. Stir in the lime juice, pectin, and butter and cook until boiling, stirring continuously.
4. Stir in the sugar and again bring to a full rolling boil, stirring continuously.
5. Boil for about 1 minute, stirring continuously.
6. Stir in the basil and lime zest, and immediately remove the saucepan of jam from heat.
7. Immediately skim off the foam from the top of the jam.
8. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
9. Then slide a small knife around the insides of each container to remove air bubbles.
10. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
11. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
12. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
13. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 83, fat 0.1 g, carbs 22 g, sugar 21 g, Protein 0.1 g, sodium 1 mg

 

 

Pineapple and Apricot Jam

Makes 3 cups | Prep. time 15 minutes | Cooking time 5 minutes | Resting time 12-24 hours

Ingredients

• 1½ cups apricots, chopped and pitted
• 8 ounces crushed pineapple, undrained
• 1 tablespoon fresh lemon juice
• 5 cups granulated sugar
• ¾ cups water
• 1¾ ounces fruit pectin

Directions

1. In a pot, mix apricots, crushed pineapple, and lemon juice. Add sugar and sugar until well combined. Let it stand for 10 minutes, stirring occasionally.
2. In a saucepan over high heat, mix pectin and water. Bring to a boil, then add the fruit mixture. Stir until well combined and sugar has dissolved, for about 3 minutes.
3. Transfer to the containers. Cover and leave for 24 hours before placing it in the freezer.
4. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months. Thaw the frozen jam before serving.

Nutrition (per serving)

Calories 57, fat 1 g, carbs 12 g, sugar 2 g, Protein 0 g, sodium 0 mg

 

 

Lavender Raspberry Jam

Makes 6 cups | Prep. time 10 minutes | Resting time 12-24 hours

Ingredients

• 1½ cups sugar
• 5 tablespoons instant pectin
• 4 cups raspberries, crushed
• 1 teaspoon culinary lavender, minced
• ½ teaspoon lemon zest, grated

Directions

1. In a bowl, mix pectin and sugar.
2. Add the remaining ingredients and stir for 3 minutes.
3. Place the jam into freezer-safe airtight containers, leaving about ½-inch space from the top.
4. Then slide a small knife around the insides of each container to remove air bubbles.
5. With a clean, moist kitchen towel, wipe any trace of food off the rims of the containers.
6. Immediately cover the containers with lids and set aside at room temperature for 12-24 hours.
7. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
8. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 40, fat 0 g, carbs 9 g, sugar 8 g, Protein 0 g, sodium 6 mg

 

 

Hot Pepper Jelly

Makes about 6 cups | Prep. time 10 minutes | Resting time 2-3 hours

Ingredients

• 8 jalapeño peppers, stem removed and minced
• 12 ounces bell peppers, seeds, and ribs removed and minced
• 2 cups white vinegar
• 3 cups sugar
• 1¾ ounces no-sugar-needed pectin

Directions

1. In a pot, add jalapeño, bell peppers, vinegar, and sugar.
2. Stir and cook over medium heat. Bring to a boil.
3. Once boiling, add pectin, then stir for one minute.
4. Transfer to glass containers and let it cool completely for 2-3 hours at room temperature.
5. Cover, then place in the freezer.
6. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
7. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 40, fat 0 g, carbs 10 g, sugar 10 g, Protein 1 g, sodium 1 mg

 

 

Orange Marmalade

Makes 5 cups | Prep. time 30 minutes | Cooking time 15 minutes | Chilling time 1 hour | Resting time 2-3 hours

Ingredients

• 1½ cups sugar
• 1¾ ounces fruit pectin powder
• ½ cup lemon and orange rind, thinly sliced
• 1 cup water
• 2 ½ cups orange sections, chopped
• 1 cup lemon sections, chopped

Directions

1. In a pot, add lemon and orange rind and water and simmer for 15 minutes until tender.
2. Drain and chill for 1 hour.
3. In a bowl, mix chopped orange and lemons and chilled rind. Add sugar and stir for 15 minutes.
4. Add pectin powder and stir for 3 minutes.
5. Leave for 5 minutes.
6. Transfer to glass containers, leaving ½-inch space for expansion when it freezes.
7. Cover and let rest for 2-3 hours. Place in the freezer.
8. For immediate use, the jam can be kept in the refrigerator for up to 2 weeks or frozen for up to 12 months.
9. Thaw the frozen jam in the refrigerator overnight before serving.

Nutrition (per serving)

Calories 45, fat 0 g, carbs 8 g, sugar 7 g, Protein 1 g, sodium 1 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Quick and Easy Freezer Jam Recipes. To get your copy, click on the cover below or click here.

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