Best 5 Simple Steps For No Cook Freezer Jam Recipes

Indulge in a delectable selection of no-cook freezer jam recipes that capture the vibrant flavors of summer fruits. From classic strawberry to unique pineapple-mango and tangy rhubarb, these jams are a symphony of flavors, perfect for spreading on toast, dolloping on ice cream, or adding a burst of sweetness to your favorite desserts. With no cooking required, these recipes are incredibly easy to make, allowing you to preserve the goodness of fresh fruits without any hassle. Simply combine your chosen fruits with sugar and lemon juice, puree until smooth, and freeze. In just a few simple steps, you'll have a freezer full of homemade jams, ready to enjoy all year round.

Let's cook with our recipes!

HOW TO MAKE NO-COOK FREEZER JAM

How to Make No-Cook Freezer Jam image

Try this no-cook freezer jam recipe that will taste amazing on toast, scones, or biscuits. You won't believe how simple it is to make and store this easy jam recipe.

Categories brunch side dish

Time 45m

Yield 20 servings

Number Of Ingredients 4

Ingredients

2 c. crushed strawberries
4 c. sugar
1 box (1 3/4-ounce) SURE-JELL Premium Fruit Pectin
3/4 c. water

Steps:

Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.

SIMPLE STEPS FOR COOKED FREEZER JAMS

Simple Steps for Cooked Freezer Jams image

This information is taken from leaflet that comes with boxes or packages of Ball Pectin. This information can also be obtained from Ball's website www.freshpreserving.com

Provided by Julia Ferguson

Categories Jams & Jellies

Number Of Ingredients 27

Ingredients

CHERRY FREEZER JAM: SWEET OR SOUR - THIS RECIPE YIELDS 8 (8 OZ ) HALF PINTS
3 c finely chopped cherries (abt 2 1/4 lbs) remove stems and pits before chopping
2 Tbsp lemon juice (use only with sweet cherries)
5 c sugar
1 11.75 oz pkg ball original fruit pectin
PEACH FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
2 1/4 c finely chopped peaches (abt. 2 lbs or 5 med) peel and pit before finely chopping
2 Tbsp lemon juice
4 1/2 c sugar
1 11.75 oz. pkg ball original fruit pectin
STRAWBERRY FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
2 c crushed strawberries (abt 2 1 lb containers) hull and crush one layer at a time, using a potato masher.
2 Tbsp lemon juice
4 c sugar
1 11.75 oz. pkg ball original fruit pectin
STRAWBERRY-BANANA FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
2 c crushed strawberries (2 1 lb containers) hull and crush berries one layer at a time using a potato masher.
1 c mashed banana (abt 2 medium)
3 c sugar
1 11.75 oz pkg ball original fruit pectin
STRAWBERRY-KIWI VARIATION:
replace 1 cup peeled crushed kiwi (abt 4 small) for the mashed bananas
BERRY FREEZER JAM: (BLACKBERRY, BLUEBERRY OR RASPBERRY) THIS RECIPE YIELDS 6 (8 OZ.) HALF PINTS
3 c crushed berries (abt 2 1/4 lbs. or 6 6oz containers) crush one layer at a time using a potato masher.
2 Tbsp lemon juice (use only with blueberry)
5 1/4 c sugar
1 11.75 oz. pkg ball original fruit pectin

Steps:

1. Combine prepared fruit with lemon juice (as specified in recipe) in large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
2. Combine 3/4 c. water and Ball Original Fruit Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
3. Add cooked pectin mixture to fruit mixture. Stir for 3 minutes.
4. Ladel Freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year. Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

SIMPLE STEPS FOR "NO" COOK FREEZER JAM

Simple Steps for

These instructions come from a leaflet found in Ball Pectin packages. These instructions along with other recipes and instructions can also be found on Balls Canning website: www.freshpreserving.com

Provided by Julia Ferguson

Categories Jams & Jellies

Number Of Ingredients 36

Ingredients

APRICOT NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
do not peel. just pit and coarsley chop. crush chopped fruit one layer at a time using a potato masher. for best results, use fully ripe apricots.
3 1/4 c crushed apricots (abt 2 lbs. or 16 med)
6 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/4 c lemon juice
BLUEBERRY, NO COOK FREEZER JAM: YIELDS 7 (8 OZ.) HALF PINTS
remove stems. crush one layer at a time using a potato masher. if using frozen, partially thawed, wild blueberries, crush and measure 4 1/2 cups. bring to a boil. proceed with step one directions.
4 1/2 c crushed blueberries (abt 3 lbs. or 7 6oz containers)
6 c sugar
2 3oz pouches ball liquid fruit pectin
2 Tbsp lemon juice
CHERRY, SWEET OR SOUR NO COOK FREEZER JAM: YIELDS 4 (8 OZ) HALF PINTS
remove stems and pits. pulse in food processor until finely chopped. do not puree. if frozen, partially thaw cherries. finely chop by hand.
2 1/3 c finely chopped cherries (abt 2 lbs)
4 c sugar
1 3 oz.pouch ball liquid fruit pectin
3 Tbsp lemon juice (use only with sweet cherries)
PEACH, NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
peel and pit. cut into slices. crush slices one layer at a time using a potato masher. for best results, use fully ripe peaches.
3 c crushed peaches (abt 2 lbs or 8 med)
6 1/2 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/3 c lemon juice
RASPBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
crush one layer at a time using a potato masher.
2 1/2 c crushed raspberries (abt 2 lbs. or 4 6oz. containers)
4 c sugar
1 3 0z. pouch ball liquid fruit pectin
2 Tbsp lemon juice
STRAWBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
hull and crush one layer at a time using a potato masher.
2 c crushed strawberries (abt. 2 1lb containers)
4 c sugar
1 3 oz. pouch ball liquid fruit pectin
2 Tbsp lemon juice

Steps:

1. Combine prepared fruit with sugar in a large bowl, mixing thoroughly. Let stand 10 minutes.
2. Add entire contents of Ball Liquid Fruit Pectin pouch(es) and lemon juice. Stir for 3 minutes.
3. Ladle freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year. Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

NO COOK FREEZER JAM

No Cook Freezer Jam image

Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More info at www.freshpreserving.com

Provided by WI Cheesehead

Categories Raspberries

Time 35m

Yield 5 8 oz containers

Number Of Ingredients 3

Ingredients

1 (1 5/8 ounce) package ball simple creations no cook freezer jam pectin
1 1/2 cups sugar or 1 1/2 cups Splenda granular
4 cups fresh fruit (see NOTE) or 4 cups frozen fruit (see NOTE)

Steps:

Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.

Nutrition Facts : Calories 232.2, Sodium 0.6, Carbohydrate 60, Sugar 59.9

PLUM-GINGER FREEZER JAM

Plum-Ginger Freezer Jam image

This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.

Provided by Yewande Komolafe

Categories jams, jellies and preserves

Time 10m

Yield 6 to 7 cups

Number Of Ingredients 8

Ingredients

3 pounds ripe but firm plums, pitted and cut into 1-inch pieces (about 5 cups)
1 cup superfine sugar
2 tablespoons scrubbed, grated fresh ginger
2 tablespoons lemon zest (from 4 lemons)
2 tablespoons lemon juice, plus more to taste
1/4 teaspoon calcium powder, if needed (see Tip)
4 1/2 teaspoons powdered pectin (see Tip)
1/2 teaspoon kosher salt (Diamond Crystal)

Steps:

Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.

Tips:

Choose ripe, flavorful fruit for the best results.
Use a food processor or blender to quickly and easily puree the fruit.
If you like a sweeter jam, add more sugar to taste.
For a thicker jam, cook it for a longer period of time.
Store the jam in airtight containers in the freezer for up to 6 months.

Conclusion:

No-cook freezer jam is a delicious and easy way to preserve summer fruit. It's a great way to use up extra fruit, and it makes a wonderful gift for friends and family. With just a few simple ingredients and steps, you can make your own delicious no-cook freezer jam in no time. So next time you have a bounty of fresh fruit, be sure to give this recipe a try!