Can Jam Be Frozen? Yes, both homemade jam and store bought jam can be frozen for longer storage time. Jam can be frozen for a year, but after that you’d better start making PB&Js.
Welcome to my vicious cycle. I have, however, broken through my preserving paranoia so that I can enjoy peaches, nectarines and strawberries all year long. I found a baby step on the road to heat-processed canning: freezer jam.
If you decide to use Mason jars, a word of caution: Do not use glassware with “shoulders,” or a curvature in the jar just beneath the lid. Instead, use straight-sided jars with a wide mouth. When you freeze liquids, they expand inside the container and push against any curves or shape differences. In the case of glass jars, this can cause breakage and a sticky, razor-sharp mess in your freezer.
If you do decide to use granulated sugar, its a good idea to use a superfine variety so that it will dissolve more easily into your fruit. Instead of spending extra money on a specialized product, make it yourself by pulsing regular sugar in a food processor five or six times. Be sure to measure your sugar before grinding it, as it will yield a greater amount once the granules are broken down, and adding extra sweetener may cause your jam to be too sweet.
The first summer I made freezer jam, I enjoyed it so much that I preserved everything I could get my hands on. Peaches, plums, nectarines, blueberries, raspberries, you name it. I lined my freezer with row after row of colorful jars, many of which made their way home with friends after dinner parties and high-tea afternoons. Well into February I had fresh, homemade jam every morning to spread on my toast and mix into my homemade yogurt.
Since I started making my own fruit preserves, Ive also noticed that I spend less money on produce. Grocery stores and farmers market booths usually sell me their slightly bruised fruits for pennies on the dollar, and this substantially cheaper bounty lasts me all year long, shrinking both my summer and winter grocery budgets. For jam-making, get fruit that is as ripe as possible. Slightly bruised or dinged fruits are fine to use — in fact, this is what makes them cheaper — but you should remove any spots with a paring knife, taking care to remove any mold.
FREEZER JAMS, JELLIES, AND CURDS
Freezer jam is the ultimate luxury when it comes to preserving your favorite fruits. You can make any amount you want, even a handful of berries can make an amazing jam! And you’re free to experiment with creative recipes without worrying about all those strict safety rules for canning. First up, there are a few tips that apply when making a great freezer jam, no matter which of the following recipes you decide to make.
- Freezer and small batch jams are quick, easy, and have better color and flavor than canned jams. They maintain more of the integrity of the fruit and tend to be a healthier alternative to sugar laden preserves.
- You can make freezer jam with any amount of fruit, even just a handful, so experiment with unusual fruits, or get creative and and feel free to mix and match! Combine different berries together, or pair berries with stone fruit.
- You can use fresh or frozen fruit, both will work.
- Even though you will not be canning your jams and jellies, be sure to start with scrupulously clean jars.
- Freezer jam recipes don’t require the large amounts of sugar that canning often call for, so feel free to use minimal sugar, or none at all for a super healthy product. Note: I find a little bit of sugar can actually serve to intensify the flavor of the fruit, so I will sometimes add a bit for that reason.
- Pectin is optional, you can thicken your jam by cooking it down on the stove until it thickens naturally as the moisture evaporates. Pectin comes in dry or liquid form, and some is specifically made for low sugar recipes… if a recipe calls for pectin, follow the directions carefully and don’t try to substitute one type for another.
- Kick up the flavor of your jam with lemon juice, or even a little bit of liqueur. I like to use a touch of spice, like cinnamon or cardamom with fall jams.
Mason Jars in the Freezer | Can They Handle the Cold?
FAQ
Is it safe to put jam in the freezer?
Can you put glass jars of jelly in the freezer?
Can I put a glass jar in the freezer?
Can I freeze ball mason jars?
Can you freeze Jam?
Just like freezing coleslaw, it is safe to freeze jam. While jam can last long even if stored in the pantry or refrigerator, you’d want to freeze it because it can extend the shelf life of an opened can or jar of jam. Freezing jam makes it edible or safe for consumption for up to 12 months past the sell-by date of the food product.
Can you freeze jam if a glass jar is not strong?
If the glass jar you use is not strong enough, it can crack and snap while in the freezer or when you defrost your jam. Freezer-safe plastic containers are also suitable. The plastic container should be thick and rigid. You must let the jam reach room temperature before freezing if you have just prepared it.
Can you store a jar of Jam in the freezer?
Contrary to popular misconception, you can store a jar of jam in the freezer as long as you leave enough space between the jam and the top of the jar. This should prevent the jam from spilling out once it expands. Moreover, make sure that the jar of the jam is sturdy and thick enough to be placed in the freezer.
How do you Thaw a jar of Jam?
Take the jam out of the freezer and place the jar onto a plate to collect melted water. Leave them in the fridge overnight or for at least 6 hours. If you need jam much sooner, you can thaw them in a bowl of water. Use cool or warm water to thaw them. Take the jar of jam from the freezer and place them into the bowl of water.