Jams, Jellies & Preserves
Make Canning Easy with 20 Freezer Jam Recipes
Capture the flavors of summer with these freezer jam recipes made with strawberries, blueberries, raspberries and more. Best of all—no finicky canning required! Just fresh ingredients and a freezer.
Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.—Susan Asanovic, Wilton, Connecticut
Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It’s especially good slathered on biscuits. —Sondra Rogers, Columbus, Indiana
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! —Mary Jean Ellis, Indianapolis, Indiana
This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
This is a great topping for ice cream, and—since it's thicker than sweetened berries—it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! —Katie Koziolek, Hartland, Minnesota
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. —Gwen Frankhouser, El Cajon, California.
I've made this jam for many years and no one has been able to guess the secret ingredient —tomatoes! Everyone swears it tastes just like fresh raspberry jam! —Elizabeth Baker, Birdsboro, Pennsylvania
Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. —Carol Radil, New Britain, Connecticut.
If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Spread the jam on crackers and cheese or add to a pan sauce to give chicken or pork chops a tropical twist. —Taste of Home Test Kitchen
Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version. Although I don’t make that many now, I do stir up a batch to give to neighbors at Christmastime. —Mrs. Donn White, Wooster, Ohio