Freezer Jam Recipes

Strawberry Freezer Jam

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)

1/4 cup fresh lemon juice

1 box MCP Pectin

1 cup corn syrup

4-1/2 cups sugar, measured into separate bowl

CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.  Makes about 7 (1-cup) containers. 

Apricot Freezer Jam
3 cups prepared fruit (buy about 3 lb. fully ripe apricots) 

1/2 cup fresh lemon juice 

1 box MCP Pectin 

1 cup light corn syrup 

4-1/2 cups sugar, measured into separate bowl 

PIT and finely chop unpeeled apricots. Measure exactly 3 cups fruit into large bowl. Stir in lemon juice. 

STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.) 

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Makes about 7 (1-cup) containers. 

Plum and Grape (Glum) Freezer Jam

2 cups plums and 1 cup grape juice (I just use frozen grape concentrate)

1 box Pectin (boil in 1 cup water)

1 t butter or margrine to prevent foaming (optional)

5 cups sugar, measured into separate bowl 

PIT and finely chop or grind peeled plums. Measure exactly 3 cups prepared fruit/ juice into large bowl.

Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.

DISSOLVE powdered pectin in one cup water in a saucepan. Bring to a boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.

POUR the jam into clean freezer containers or canning jars, leaving one-half inch headspace. Cover the container and let stand for 24 hours, or until the jam has set and is firm. Store in freezer until ready to use.  Makes about 7 (1-cup) containers. 

Cherry Freezer Jam

3 cups prepared fruit (buy about 3 lb. fully ripe sweet cherries) 

1/2 cup fresh lemon juice 

1 box MCP Pectin 

1 cup corn syrup 

4-1/2 cups sugar, measured into separate bowl 

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into large bowl. Stir in lemon juice. 

ADD pectin; stir. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. 

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. 

Makes about 7 (1-cup) containers.

Raspberry-Peach Freezer Jam

3-1/4 cups prepared fruit (buy about 2 pt. fully ripe raspberries and 1-1/2 lb. fully ripe peaches)

1/4 cup fresh lemon juice

1 box MCP Pectin

1 cup light corn syrup

4-1/2 cups sugar, measured into separate bowl

CRUSH raspberries thoroughly, one layer at a time. Press half of pulp through a sieve to remove seeds, if desired. Measure exactly 1-1/4 cups prepared raspberries into large bowl. Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2 cups prepared peaches into bowl with raspberries. Stir in lemon juice.

STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended or until sugar is completely dissolved and no longer grainy.

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. 

Makes about 7 (1-cup) containers.

Strawberry Rhubarb Freezer Jam

2 cups sliced rhubarb

1 1/2 cups crushed strawberries

1/4 cup fresh lemon juice

1 box MCP Pectin

1 cup corn syrup

4-1/2 cups sugar, measured into separate bowl

COOK rhubarb in water for 5 to 6 minutes until rhubarb is tender. Strain and add to crushed strawberries. Stir in lemon juice. 

STIR in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. 

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.