Freezer Jam

- Fruit Use perfectly ripe fruit. Since you won't be cooking it, the flavor of the jam is going to be much like the flavor of the fruit. If it's over- or underripe, you'll be able to taste it.

- Pectin use whichever form your recipe calls for. It's not interchangeable. If you want no-cook or low-sugar jam, buy the right kind.

- Sugar or sweetener - Sugar inhibits the growth of bacteria, keeping your jam fresh, fruity, and safe to eat.

Containers

- Use either sturdy plastic containers with tight-fitting lids, or short, wide-mouthed glass jars made especially for the freezer.

- It's best to choose containers that are no bigger than pint-size; the jam will not set up as well in larger containers. Wash them as you would any other dishes; there's no need to boil them like with traditional jam-making.

-store in the freezer
-will keep there for a year
-refrig for 3 weeks
-once open, use w/in 3 weeks
-never keep freezer jam at room temperature, or it will spoil
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