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Home » Recipes » Breakfast

Peach Freezer Jam

Stacey – June 25, 2014 – 101 Comments

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This post was originally posted on June 25, 2014. The recipe was updated to a more consistent method on May 5, 2022. 

Peach Freezer Jam 3

Photography is not something I talk about a lot on the blog.  I guess I just take it for granted, but it’s such an important part of a food blog.  Photography is what people see first.  The pictures have the important job of drawing people into a post which is not something that even a flashy recipe title can do.  It also gives people an expectation about what the recipe will look like when they cook it at home.  So, it really is an important part.  The photograph, in many cases, is just as important as the recipe.  And honestly, my images haven’t always been pretty like these of this delicious freezer jam.  In fact, some of them have been downright ugly.  Check out this comparison image of my Slow Cooker Chicken and Dumplings.  I recently re-shot the images and when I decided to show them both to y’all, I realized that I took these two pictures almost exactly two years apart.  Look how much things have changed in 730 days!

Chicken and Dumplings ComparisonNow, I’ll be the first to tell you that I am no expert.  When it comes to food photography, I am self-taught.  Despite a black and white photography class in college where I developed my own film and a short stint where I pretended to be a portrait photographer, my experience has been limited.  But I love food photography.  It’s nice to shoot things that (normally) don’t move and don’t even get me started on food styling.  That’s another thing that I’ve grown to love.   To me photos should be natural, beautiful, and mouth-watering.  The styling should also be natural.  You won’t find me using any fancy styling tricks when I shoot my food (or when we shot the images for the book).  Everything is the real food that I cooked myself.  I want your dish to turn out and look as close to mine as possible, so I don’t use any of those tricks like using mashed potatoes for ice cream or putting lipstick on strawberries to make them look brighter.  My food is the real deal.

So, what got me started on this tangent about photography and styling?  These beautiful images of this freezer jam.  Now, my mama taught me not to brag, but dang aren’t these images pretty?  I just love how they turned out and couldn’t pick which ones to use, so I’ve got 5 or 6 here that I just had to include.  🙂

Peach Freezer Jam - Pinterest

Now, about this freezer jam recipe…   Y’all absolutely have to try this.  There’s not any of that time consuming jar sterilizing, so it’s super easy.  And y’all know about me and easy.  It’s nothing like canning and because you don’t cook it, your fruit won’t lose any of it’s delicious, fresh taste.  I made 5 8-ounce jars in less than 1 hour and the flavor… it’s really fantastic.  I’m pretty sure I prefer this to jam and jelly canned the old fashioned way. 

Just keep in mind…  You need to use freezer safe jars that will allow for the cold temps and the expansion of the freezing jam – since the freezing part is what preserves it.  

I just had some of this for breakfast this morning and these pictures still make my mouth water.  It really is super delicious!Peach Freezer Jam 1  I told you there were too many pretty images to pick from, so here are some more…  🙂

Peach Freezer JamPeach Freezer Jam 2

NOTE: After some testing, I decided to update this recipe with a more consistent method for preparing freezer jam that produces better results. Originally the recipe used instant pectin, but it was producing varying results. This method adds a step but produces great jam every time.  Keep in mind, though, freezer jam doesn’t firm up quite like traditional jam. It will be thinner, but still spreadable. 

 

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Recipe Card

Peach Freezer Jam

Prep Time 45 minutes
Total Time 45 minutes
Servings 6 (8-ounce) jars

Ingredients

  • 2 pounds fresh, ripe peaches
  • 2 tablespoons fresh lemon juice
  • 4 1/2 cups white sugar
  • 3/4 cup water
  • 1 (1.75-ounce) box Sure-Jell Fruit Pectin

Instructions

  • Peel and coarsely chop the peaches. Place them in the bowl of a food processor and pulse until you reach a chunky puree. (Don't have a food processor? Simply use a potato masher to mash them up in a large bowl.) You should end up with about 3 cups of puree.
  • Pour the puree into a large bowl and add the lemon juice and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.
  • In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly - the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat.
  • Add the pectin mixture to the peach and sugar mixture and stir for about 3 minutes - or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don't want it to be grainy.
  • Spoon the jam into 6 clean pint-size freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

Notes

You can use any freezer-safe jar in any size for this - the number of containers you'll need will vary by the size of the container.. There are some really great plastic freezer jars available or you can use standard jelly jars with lids and bands like I did. If you don't think you'll go through 8 ounces of jelly in 3 weeks, just use the smaller 4 ounce jars and keep the rest in the freezer.
Did you make my Peach Freezer Jam?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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  1. Barbara Davis

    July 12, 2020 at 10:34 am

    My late aunt always made this and would use recycled small plastic butter tubs. Kept fine in freezer. She always used Sure Jell to thicken. While it’s great as a traditional jam, it makes a wonderful ice cream topping.

    Reply
    • Stacey

      July 13, 2020 at 2:54 pm

      I’ve eaten on ice cream too! So good!

      Reply
  2. Ellen Chaffee

    July 30, 2019 at 11:27 am

    Work some good Bourbon or Rum into ur recipe. Made some peach preserves one year & added Bourbon, SOOOOO delish! Rum gives it a tropical flair.

    Reply
    • Stacey

      July 30, 2019 at 2:54 pm

      Yum! I like the way that sounds!

      Reply
  3. Roberta Jervis

    July 13, 2019 at 6:00 pm

    I have Babcock peaches(white)…will it taste the same?

    Reply
    • Stacey

      July 15, 2019 at 7:36 pm

      I don’t see why not.

      Reply
  4. Barbara Kazmer

    July 31, 2018 at 9:48 pm

    Mine did not set up either I used the Ball freezer pectin and unfortunately I did put it in the refrigerator too soon but i ran out of time after the fact I did use extra pectin . The peaches were very fresh and juicy I did also double the recipe and i know that that sometimes that makes a difference? can it be re-done somehow?

    Reply
    • Stacey

      August 3, 2018 at 10:17 am

      I’m just not sure of a way to re-make it. Hate to hear you had trouble.

      Reply
  5. Tina Hidalgo

    September 11, 2017 at 9:25 pm

    Can you use freezer bags to save space in freezer?

    Reply
    • Stacey

      September 13, 2017 at 10:57 am

      Sure! 🙂

      Reply
  6. Trynia G

    August 28, 2017 at 7:21 am

    I’m new to making homemade anything lol . My questions is, is this a product I would be able to ship to people thru the mail? Thanks!!

    Reply
    • Stacey

      September 5, 2017 at 8:30 pm

      Unfortunately not. It must stay frozen or refrigerated.

      Reply
  7. Sandy

    July 24, 2017 at 6:24 pm

    I made my first ever batch of jam today and it is the bomb!!! I used truvia and the pectin set up perfectly!! I think I’ll try strawberry next!

    Reply
  8. Anita

    July 19, 2017 at 4:41 pm

    Hi! My son made this for his 4-H food preservation project and earned grand champion! Thank you for the great recipe!

    Reply
    • Stacey

      July 21, 2017 at 8:25 am

      Woo hoo!! Tell him I said congrats!

      Reply
  9. Heide M.

    March 5, 2017 at 7:22 am

    Thanks for posting this.

    Reply
  10. Denise

    August 18, 2016 at 3:09 pm

    Taste good? Yes. Set up? Absolutely, totally did not. If I wanted thick peach syrupy goo I would have googled “thick peach syrupy goo.” So wish I had read the comments before hand. I now have 5 jars of goo. Good tasting goo but That wasn’t what I was making.

    Reply
    • Stacey

      August 19, 2016 at 11:00 am

      So sorry to hear it didn’t turn out for you, Denise!

      Reply
  11. Lori

    August 16, 2016 at 9:56 am

    I know that freezer jam is not as firm, but peaches are the only thing I have a problem with NOT SETTING UP!!! What is the problem? Can we use extra pectin, are we blending it TOO much? Why can’t we get the peach freezer jam to get thicker? I have used the Sure-gel low sugar, and even tried their, “what to do when it doesn’t set up” and it still is just as watery as when I started! I love my strawberry, raspberry, etc but I WANT PEACH JAM!

    Reply
    • Stacey

      August 19, 2016 at 11:03 am

      I totally agree, Lori! I’ve not had trouble with it setting up, but it looks like several people are. Let me see what I can find out…

      Reply
  12. Kris Snyder

    July 15, 2016 at 1:36 pm

    Thanks for the recipe. I made some today. However, I do believe I mistakenly used non instant fruit pectin. I was waiting for it to gel up but even after 55 minutes out on the counter no go. It will be good for ice cream I hope. 🙁

    What exact brand did you use?

    Reply
    • Stacey

      July 21, 2016 at 1:32 pm

      I used the Ball brand. But yes, it will still make a great sauce. 🙂

      Reply
  13. Marnie

    September 15, 2015 at 4:37 pm

    Did you peel the peaches before using them?

    Reply
    • Stacey

      September 16, 2015 at 11:04 am

      Yes

      Reply
  14. Julia Caul

    September 10, 2015 at 9:47 pm

    Stacey can you use frozen peaches?

    Reply
    • Stacey

      September 11, 2015 at 9:14 am

      I’ve never used them, so I’m just not sure. I don’t see why not.

      Reply
  15. Dana

    June 26, 2015 at 12:29 pm

    Thank you for the recipe. Just finished freezer strawberry jam yesterday and our peaches are ready for jam. This recipe looks great! Can’t wait to try it.

    Thank you for the information on the fact that freezer jam simply won’t be as firm as canned. I much prefer the fresher taste of freezer jam, but always wondered why it was so loose.

    Dana

    Reply
    • Stacey

      June 29, 2015 at 12:08 pm

      Me too! It tastes so much fresher! Enjoy!

      Reply
      • Linda

        July 4, 2015 at 1:03 pm

        I dont have lemon juice can I still make without the lemon juice?

        Reply
        • Stacey

          July 4, 2015 at 10:29 pm

          I’m not positive, but I think it has something to dow with the chemistry of the recipe.

          Reply
  16. Wayney

    April 2, 2015 at 6:26 pm

    Found this recipe via FB (likely via a Pin on Pinterst someone shared). Given I have never made jelly, jam or fruit butters, a no-cook, relatively quick and simple recipe such as this is perfect for me. I can imagine not only using this on the usual breads, but in a few other ways: crepe filling, as a topping for a nice French vanilla ice cream, frozen yogurt or even Greek yogurt; possibly heated just a bit to make it loose enough to stir into the ice cream easily (although if not as thick as cooked jams this might not be an issue). And last as the base of a sauce for pork chops. Either do a bit of a take on a peach salsa, by adding some pico de gallo to this jam, or sauteeing onions and a bit of garlic and adding to the jam for a bit of a sweet-savory combo. The pico/jam mix would be a bit of a flip of a typical peach salsa where diced peaches are basically added to salsa. The jam would be the base (for a smooth salsa rather than overly chunky one, almost more a taco sauce consistency) and the chunky part would be the tomatoes, onions and peppers of the pico. Might even add in some diced peaches as well. I do have a question, would it mess with the setting of the jam if one were to add say cimmanom, nutmeg, etc? As tasty as this sounds (and the first time I made it, I’d not make changes, a habit of mine most of the time, but the next time, additions are generally fun to play with), for some reason, a bit of the warmth of cimmanom or nutmeg or even pumpkin pie/apple pie spice might be a tasty addition.

    Reply
    • Stacey

      April 10, 2015 at 11:31 am

      As far as I know, cinnamon or nutmeg should be fine. Enjoy!

      Reply
  17. Sparks

    September 6, 2014 at 6:50 pm

    We love freezer jams. Mom made them when we were kids 40 years ago, and now my sister and I do. Like you, we vastly prefer the fresh taste. Instead of using glass jars, we both use plastic. Far less danger of breakage. She uses old frosting containers, I go buy something a little heavier than disposable plastic containers (Rubbermaid, etc) and re-use them for years. This is the first time I’ve seen a peach jam though. I’ve always made peach butter, but this sounds better!

    Reply
  18. Susie

    September 2, 2014 at 9:35 pm

    Like Charlene I also followed this recipe with instant pectin to a tee. I made two batches with perfect Palisade, Colorado peaches. Nothing set up and I am very disappointed. Yes, it tastes good but I want jam, not sauce. What happened?

    Reply
    • Stacey

      September 3, 2014 at 10:09 am

      I would be disappointed, too! I wish I could tell you, but not being in the kitchen with you, it’s really hard to tell. As I mentioned before, freezer jam will not firm up as much as store bought jam, but should still thicken.

      Reply
  19. Charlene

    August 29, 2014 at 7:05 pm

    I used the first peaches off of our new peach tree this summer… followed the recipe. Very disappointed, it didn’t set up at all! 🙁 Just runny jam. Have you discovered why we are having this problem? The taste is great, though.

    Thank You!

    Reply
    • Stacey

      September 3, 2014 at 10:04 am

      I’m honestly not sure. Some have had great success with the recipe and a few have had it not set up. It’s probably worth mentioning that freezer jam will never set up as firm as store bought jam.

      Reply
  20. Holly

    August 27, 2014 at 1:13 pm

    I have been diabetic for 18 years now. Do you know how this will turn out if using Splenda instead of sugar?

    Thanks in advance!

    Reply
    • Stacey

      August 27, 2014 at 3:07 pm

      According to Ball, you CAN use this instant pectin with Splenda!

      Reply
      • Holly

        August 27, 2014 at 4:55 pm

        Thanks! Splenda doesn’t dissolve and tends to make things dry, that’s why I asked 🙂

        Reply
  21. Angie

    August 26, 2014 at 11:34 am

    I’ve been using a much higher sugar recipe for years and would love to cut it way down. Your recipe looks great, but how did you determine the amount of each ingredient? I looked up the recipe from Ball for the instant pectin and it’s also much higher in sugar. I have JUST finished making 32 cups of freezer jam today but still have lots of peaches. I’d love to give a lower sugar version a try with what’s left!

    Reply
    • Stacey

      August 26, 2014 at 11:53 am

      Try this calculator. The fact that this is freezer jam and uses instant pectin means you can use less sugar. https://www.freshpreserving.com/tools/pectin-calculator#

      Reply
    • Angie

      August 26, 2014 at 8:41 pm

      Thank you!

      Reply
  22. Amanda @ Diary of a Semi-Health Nut

    August 20, 2014 at 12:47 pm

    This looks fantastic! Thank you so much for sharing this link with me in the Facebook group!

    Look for your recipe in a couple of weeks on my Lifehack profile. https://www.lifehack.org/articles/author/amanda-dewitt The title should be something about heavenly peach recipes. 😉

    Reply
    • Stacey

      August 21, 2014 at 9:05 am

      Thanks, Amanda!

      Reply
  23. karen

    August 2, 2014 at 9:00 am

    I made this last night, super easy and fast! I couldn’t wait to try my peach jam on my bagel this morning…but my jam apparently never set up? It is VERY runny 🙁 I did let it sit on th e counter before putting them in the freezer…maybe I pureed too much?? I used my immersion blender…
    It tastes geart, but it’s more like peach sauce not peach jam!

    Reply
    • Stacey

      August 3, 2014 at 1:40 pm

      Oh no! Did you add other fruit like you had mentioned you might?

      Reply
    • Anna

      August 11, 2014 at 3:42 pm

      Karen, I just made this jam today (with just peaches) and mine didn’t set up either. I’m not sure why. The only thing I can figure is maybe the instant pectin was old?? I’m still going to use it though as “loose” jam, LOL.

      Reply
      • Stacey

        August 13, 2014 at 8:18 am

        Freezer jam doesn’t set up as firm as the traditional method. It will thicken, but won’t ever be firm.

        Reply
      • Marnie

        September 15, 2015 at 4:39 pm

        How about over ice cream, or over biscuits
        !

        Reply
    • Erika

      August 5, 2016 at 10:16 am

      I made this today and it didn’t set at all. No difference between the texture yesterday when I made it and this morning when I checked it. Now searching for ways to fix it. The taste was good, though.

      Reply
      • Stacey

        August 13, 2016 at 9:32 am

        oh no! Well, I’m glad it tastes good, at least.

        Reply
  24. Jacey

    August 2, 2014 at 8:46 am

    I have two bushels of fresh Stratford peaches at the perfect point and I’m looking forward to making this jam this weekend! I searched Pinterest extensively and your recipe looked the easiest to make and easiest to adapt. Thanks for sharing! Speaking of adapting…if I want to add additional fruits like strawberries, raspberries, etc do you think it would work as long as I have about 3-3.5 cups of puree to start with? Here in Oklahoma farm fresh fruits are in abundance right now, can’t wait to stock the deep freeze! Thanks again!

    Reply
  25. Kim

    July 24, 2014 at 3:34 pm

    Dumb question. About how many peaches would that be?

    Reply
    • Stacey

      July 24, 2014 at 3:50 pm

      Hi Kim! That’s not a dumb question, but I’m afraid that you won’t like the answer. 🙂 It really depends on the size of the peaches. For medium sized peaches, I’d say between 6 and 8.

      Reply
  26. Margy

    July 16, 2014 at 8:24 pm

    These photos are gorgeous! The second one is my favorite. My daughter and her MIL make strawberry freezer jam, and it is delicious. I might surprise them with some of this. I sometimes use the jam to flavor my plain Greek yogurt. Better tasting and still 15 g. of protein.

    Reply
    • Stacey

      July 17, 2014 at 9:08 am

      I bet this jam would be awesome in Greek yogurt! Thanks so much for the idea, Margy!

      Reply
  27. Susan L. @ Full Happy Muffin and Mama

    July 2, 2014 at 10:44 pm

    I love the idea of this recipe (especially that the kitchen does not have to be heated up for the making of the recipe). I hope to try this soon!

    Reply
    • Stacey

      July 3, 2014 at 4:17 pm

      It’s so easy and delicious! Enjoy!

      Reply
  28. Chaya

    June 30, 2014 at 7:41 pm

    I love the flavor of peach and this looks like what I need for my toast.

    I got your book today and just started looking through it but from the little, I have seen, I am excited to start cooking from it. Thanks for putting the work into it for the rest of us.

    Reply
    • Stacey

      July 1, 2014 at 11:58 am

      I hope you’ll enjoy it! Thanks for the support!

      Reply
  29. With Wings

    June 28, 2014 at 11:38 pm

    Sounds wonderful Stacey!!! Now that the wedding has come and gone for our daughter I will have to start on this recipe. The one thing I said about the wedding, was, I did not want to say that I was glad it was over, but instead, wake up the next morning, and be glad that it went well!!! And it did…..she looked like a “Princess”, one little boy said. With her cowgirl boots under her “Cinderella” dress. She does have blond hair and blue eyes!!!

    Used her Granny’s jars on all of the tables. And they have been showered with many blessings from God-sent people. Her 8-year old daughter (a mini version or our daughter) was a junior bridesmaid and when they were saying their vows, she kept saying over and over in her mind……”Please say “I Do”…..Please say “I Do”……and they did!!! Remember she asked Santa for A “Perfect family”, but thanked God when he arrived . God is good…..ALL the time!!!

    God Bless Y’all!!!

    Reply
    • Stacey

      June 30, 2014 at 3:21 pm

      What great news!! So glad to hear it all turned out so well! I just love that y’all used those jars. I’m sure it was a magical event.

      Reply
      • With Wings

        June 30, 2014 at 9:50 pm

        It was!!!

        Went by my sister’s house and she gave me a jar of “Frozen” vine berry jelly!!! I have never heard of freezing jelly till I read your blog and the next day received her jelly. That’s crazy!!! She told me the older couple that they made it with said, that if you freeze it, the jelly will taste just like the day you made it. It’s yummy!!! Missed my mother-in-laws homemade jellies. so, it was a real treat!!!

        Reply
        • Stacey

          July 1, 2014 at 11:59 am

          That IS crazy!! I guess all road are leading to freezer jam for you! LOL

          Reply
    • Melissa

      August 31, 2014 at 1:05 pm

      This is a very good and easy recipe. Made one batch and loved it so much that I just made 3 more batches. Thanks for sharing!

      Reply
      • Stacey

        September 3, 2014 at 10:05 am

        So glad it turned out well for you, Melissa!

        Reply
  30. Betty

    June 26, 2014 at 11:43 pm

    Stacey,
    Thank you for the Splenda recipe. I plan to try it this weekend.
    Betty

    Reply
    • Stacey

      June 27, 2014 at 9:36 am

      You are so welcome! Enjoy!

      Reply
  31. Tina

    June 26, 2014 at 10:38 am

    Beautiful photos have left me hungry!!

    Reply
    • Stacey

      June 26, 2014 at 4:13 pm

      Thanks, Tina!

      Reply
  32. Winnie Mom

    June 26, 2014 at 8:47 am

    I have been making freezer jams for years. The peach is outstanding and so good as a topping for ice cream. If you can’t find the instant pectin buy Sure-jell or Certo or any other brand advertised for jelly making and follow the directions for their brand. My family prefers the freezer to canned jams & jellies any day. Here in South Georgia I buy mine from Save-a-Lot and works really well and cheaper than other brands. Stacy, I so enjoy your recipes and have made many different ones over the years.

    Reply
    • Stacey

      June 26, 2014 at 10:06 am

      Thanks, Winnie! Glad we share in our love fro freezer jam. Thanks for the insight!

      Reply
  33. Shannon

    June 26, 2014 at 6:11 am

    Hi, Is instant pectin Sure-Jell or a different product. Do you have a picture of the box? Thanks and I really enjoy your blog.

    Reply
    • Stacey

      June 26, 2014 at 10:05 am

      It’s a different product. This is what I use: https://www.freshpreservingstore.com/ball-realfruit-instant-pectin-4-7-oz/shop/382681/?CCAID=FPPTPD1PRDTL

      Reply
  34. Joanne

    June 25, 2014 at 11:02 pm

    Hi Stacey – Where do you find the plastic freezer jars?

    Reply
    • Stacey

      June 26, 2014 at 10:04 am

      They usually have them in the canning section with the other jars. The Ball brand has bright green lids. They look like this: https://www.amazon.com/Ball-Jar-8-Ounce-Plastic-Freezer/dp/B007BVFYO8

      Reply
  35. Karen

    June 25, 2014 at 9:03 pm

    Thank you, and by the way….good choice on the photo :-).

    Reply
    • Stacey

      June 26, 2014 at 10:02 am

      Thanks, Karen!! 🙂

      Reply
  36. IveA

    June 25, 2014 at 7:06 pm

    I am not very talkative, but I enjoy your blos very much. Thanks for share!

    Reply
    • Stacey

      June 26, 2014 at 10:02 am

      Thanks so much!!

      Reply
  37. Rita

    June 25, 2014 at 6:59 pm

    Do we let the jam set at room temp. for the 30 min. or so, before we put in freezer, or after you’ve taken it out of freezer to eat? Gotta try it, so am asking just to make sure so I won’t mess it up! Thank you.

    Reply
    • Stacey

      June 26, 2014 at 10:02 am

      You let it sit for 30 minutes before you put it into the freezer. The time allows the jam to set before you freeze it.

      Reply
  38. Betty

    June 25, 2014 at 4:51 pm

    Any way to use Splenda or trivia for us diabetics ? Thanks for the recipe.

    Reply
    • Stacey

      June 26, 2014 at 10:00 am

      This recipe has to have the sugar, but here’s one that doesn’t: https://www.5dollardinners.com/no-sugar-strawberry-freezer-jam/

      Reply
  39. Cathi

    June 25, 2014 at 4:18 pm

    Sound good and simply, I pray I don’t mess it up. Can we 5ise other fruit too?

    Reply
    • Stacey

      June 25, 2014 at 4:21 pm

      You won’t! It’s super easy. Absolutely you can use other fruits. Check the label on the jar of instant pectin for the specifics of using other fruits.

      Reply
  40. Karen

    June 25, 2014 at 4:14 pm

    Do you do this while heating it or do it cold?

    Reply
    • Stacey

      June 25, 2014 at 4:19 pm

      It is all done at room temperature. No heating! 🙂

      Reply
  41. Carol

    June 25, 2014 at 9:15 am

    When do you add the sugar? Did I miss that?

    Reply
    • Stacey

      June 25, 2014 at 9:23 am

      Hi Carol! You mix the sugar in after the lemon juice and before adding the pectin. Just make sure it’s all dissolved before adding in the pectin. 🙂

      Reply
      • Kimberly Wall

        August 11, 2018 at 10:08 pm

        This is very interesting. For many years my mom and I have favored MCP pectin (it’s a little more spendy than some of the others), but it works/sets well for freezer jams. However, the instructions which come with the box of pectin say to add the pectin in gradually (making sure to smash up all lumps, and giving time for it to dissolve very well) right after adding the lemon juice and before adding the sugar. I will say that we have had some experience with runny jam(we just used it for delicious syrup!), not sure why, but most of the time it set nicely, and not overly firm. Very yummy!!

        Reply
        • Kimberly Wall

          August 11, 2018 at 10:13 pm

          Oops! meant to add, by the way, that after adding the sugar, one must stir it for a long time to make sure the sugar has dissolved all the way. Sometimes I stir for a long time – until my arm/hand is so tired I can’t stir anymore, set aside, then stir some more!! When it hasn’t set well, we wondered if it was because we used a little honey in place of the full amount of corn syrup called for (purpose: to help it not crystalize in the freezer).

          Reply
          • Stacey

            August 15, 2018 at 9:54 am

            Maybe the stirring is the key! Hmmm…

        • Karen Lavallee

          August 21, 2018 at 10:41 am

          Wondering what can 1 do if the instant pectin does NOT gel ? AND is there a certain BRAND name for this instant pectin, as I live in Ontario Canada

          Reply
          • Karen Shermet

            September 4, 2019 at 4:58 pm

            Clubhouse makes an instant pectin for freezer jams

      • Keishon

        August 2, 2022 at 4:21 pm

        Can i use freezer pectin?

        Reply
        • Stacey

          August 4, 2022 at 1:08 pm

          You can, but you would need to follow the directions on the freezer pectin package.

          Reply

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