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Berry Freezer Jam

Use this uncooked jam recipe to preserve summer berries without the fuss. It is not shelf-stable, so it must be frozen for long term storage.

  • Prep Time: 15min
  • Yield: 4 1/2 cups


  • 3 cups crushed berries
  • 5 1/2 cups sugar
  • 2 ounces package pectin crystals
  • 3/4 cup water


  1. Add sugar to crushed berries and mix thoroughly.
  2. Let stand 10-15 minutes.
  3. In small saucepan combine pectin crystals and water. Bring to a boil and cook and stir for one minute.
  4. Combine with fruit mixture and stir a least three minutes.
  5. Ladle into containers and cover tightly with lids.
  6. Let stand at room temperature 24 hours.
  7. Store in freezer. (Freezer jam is not shelf-stable, so for long-term storage, it must go in the freezer. Keeps for two weeks in the refrigerator or one year in the freezer.)
  8. Notes: Stone fruit, cherries and blueberries also work well, though you may need to adjust the amount of sugar called for. Ensure you use a pectin that works with no-cook freezer jam and follow the specific instructions.