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Freezer Jam and Other Frozen Preserves

By JulieVR |

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!

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Freezer Jam Recipes

Rhubarb Chutney

Delish on curries, grilled cheese, samosas or pakoras - and a great use of all that rhubarb!
The Family Kitchen has the recipe!

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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7 thoughts on “Freezer Jam and Other Frozen Preserves

  1. Texas Mom says:

    I’m so inspired!! This really does look super easy — will definitely have a go, thanks!

  2. Carol Ann says:

    Oh wow, had no idea you could freeze for up to a year! Thanks for this!!

  3. Kelly K. says:

    You’re so right — stuff like this is usually super intimidating, but I may just try it out this year! Thanks for the inspiration! :)

  4. Stephanie Judith says:

    love every one of these recipes!!!

  5. Maria says:

    that fresh tomato sauce with basil looks like it’d be amazing with pasta. I’ll have to try that soon!

  6. georgiapeach says:

    that rhubarb chutney looks delicious! I think you have inspired me to make some samosas this weekend too

  7. laurenjimeson says:

    Bacon jam?! Yes please! These recipes look so good! I need to make room in my freezer!

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