Freezer Jam and Other Frozen Preserves

During the summer months, when produce is at its peak, I love putting up preserves. I have no fear of canning, but know plenty who do – so many friends are so intimidated by the thought of processing jars, that they don’t do it at all. Which is a shame, when berries, rhubarb, plums, peaches, tomatoes and all manner of juicy, flavourful fruit is at its summer best. Fortunately, freezing is a perfect, pressure-free way to store preserves – anything from tomato sauce to strawberry compote – to keep you in seasonal jams and sauces even in the bleak midwinter.

Freezer jams and preserves couldn’t be simpler – simply follow your favourite recipe, or mash and simmer fruit with sugar until it thickens into jam. (If it doesn’t, you have a wonderful fruit sauce or syrup to serve over cake, pancakes or waffles!)

Cool your jam, chutney or sauce completely before freezing, and pour into a Hefty Slider Bag; its slider top makes it easy to keep open as you fill them. Because preserves have already been cooked down, they’re perfect candidates for freezing – they won’t break down further, and their liquid will protect them from freezer burn.

Flatten and slide into the freezer; once solid, flat bags will be easy to stack, and take up minimal freezer space. Label and date; you can store them for up to a year.

To thaw, leave at room temperature or transfer to the fridge for a day; jam’s high sugar content will prevent it from freezing solid, so it will be quick to thaw, too. If you want just a small quantity, a flat frozen bag will make it easy to break off a chunk, then thaw in a small dish for the freshest jam to accompany your morning toast or scones. If you want to thaw a whole bag, pour it into a jar to store in the fridge for up to two weeks (for jam, less for sauces and low-sugar preserves).

Looking for some freezer inspiration? Here are a few great sauces and preserves to try!

  • Rhubarb Chutney 1 of 8
    Rhubarb Chutney
    Delish on curries, grilled cheese, samosas or pakoras - and a great use of all that rhubarb!
    The Family Kitchen has the recipe!
  • Fresh Tomato Sauce with Basil 2 of 8
    Fresh Tomato Sauce with Basil
    Perfect to stash in the freezer for pasta all winter long!
    The Family Kitchen has the recipe!
  • Skillet Strawberry Vanilla Jam 3 of 8
    Skillet Strawberry Vanilla Jam
    This small batch jam is made quickly in a skillet - bigger surface area = shorter cooking time!
    The Family Kitchen has the recipe!
  • Strawberry Saskatoon Jam 4 of 8
    Strawberry Saskatoon Jam
    If you have access to Saskatoon berries - or blueberries - they make delicious jam!
    Dinner with Julie has the recipe!
  • Bacon Jam 5 of 8
    Bacon Jam
    Freezing is the best way to preserve bacon jam - containing meat, it's difficult to process and make safely shelf-stable.
    The Family Kitchen has the recipe!
  • 30 Minute Jam 6 of 8
    30 Minute Jam
    Jam doesn't have to be made in enormous batches, nor does it need to take a long time! Mix up a batch in 30 minutes, to stash in the freezer for breakfast emergencies!
    Simple Bites has the recipe!
  • Cranberry-Pear Ginger Preserves 7 of 8
    Cranberry-Pear Ginger Preserves
    A great use of overripe pears, simmered with fresh ginger and a handful of cranberries or other berries.
    Dinner with Julie has the recipe!
  • Concord Grape jelly 8 of 8
    Concord Grape jelly
    For something deliciously different, simmer concord grapes into jam or jelly to spoon into tarts or spread on toast.
    Dinner with Julie has the recipe!

A big thanks to Hefty for sponsoring this campaign. Click here to see more of the discussion.

Article Posted 4 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments
Subscribe to the
Follow us on