This simple Freezer Jam recipe is made with mulberries but can be used for any berries – blackberry, raspberry, strawberry, blueberry, or a combination. It’s the perfect small batch recipe for a beginner or anyone who just wants to avoid the canning process! No pectin, no sugar, sweetened with honey!
Freezer Jam is Easy!
The jam making process often brings to mind buckets of berries, loads of jars, a huge hot water bath, and 30 beautiful jars of jam to last you all year. It’s a lovely project if you have the time, the know how, and the access to that many berries.
I have 2 huge mulberry trees ripening berries faster than I can pick them, so I certainly have the berries. But, I didn’t want to get too involved with an all day project, and my family doesn’t really eat 30 jars of jam in a year. I made this quick and easy freezer jam in under an hour. I’ve only tried it with mulberries, but I think it would work with any berries and I plan to use it for raspberries as ours are starting to ripen.
No Sugar, No Pectin, No Canning Rules!
There is no sugar and no pectin, it just thickens on its own and is fine for the freezer, without worrying about the rules and cautions that come with canning. This recipe made 6 half pint jars, filled only about half full. I like to have more jars less full as I’ve found the end of jars going bad in my fridge before I finished using them. If you aren’t a jam making expert, this is an easy recipe to give it a try. Bob Marley’s “Jammin” makes for nice background music.
More Summer Recipes!
- Everyday Smoothies
- Strawberry Shortcake
- Garden BLT’s with Pesto Aioli
- Creamy Tomato Basil Fettuccine
- The Summer Lunch
- Garden Bruschetta
Easy Mulberry Freezer Jam
- 6 c mulberries (or any berries or combination)
- 1/3 c honey
- 1/2 c orange juice
- Combine all ingredients in a sauce pan and simmer on medium low for about 20 minutes, stirring occasionally.
- Let cool about 5 minutes and transfer to a blender.
- Blend until well combined, and transfer into 6 half pint jam jars (any small size is fine). Never fill jars more than ¾'s full so they have room to expand as they freeze.
- Cool in the refrigerator first (jam will thicken as it cools), then freeze. Thaw in refrigerator to use.