15 Easy Freezer Jams Anyone Can Make

"Fast, delicious, and easy jam that requires no cooking. Too good to be true? Nope. This is very good and doesn't dirty the whole kitchen like normal canning does. Mine thickened like it says it would, to a spreadable consistency. The flavor is just right: a perfect balance between sweet and fruity." —Buckwheat Queen

Blueberries are naturally very high in pectin, so there's no need to add it to this recipe. Holly Pena has a smart tip for telling when your blueberry jam is thick enough when you're cooking it: "You'll know when it's thickened just right when you can draw a line down the middle of the pan with the mixing spoon, and it takes a second for the jam to settle back in to place."

"This was very easy to make and tastes heavenly!" says reviewer kwitowich7. "I only used half the pectin and still turned out lovely. Made 7 small jars."

This easy freezer jam recipe won't heat up your kitchen because you don't cook the fruit. Fresh strawberries are simply mashed and stirred with sugar and pectin (you'll boil the pectin in water for a quick minute). Sweet Apron says, "Make this often when berries are inexpensive. A touch of lemon juice brings out the flavor. I also recommend letting the sugar & crushed berries sit for much longer than 10 minutes-helps dissolve the sugar and eliminate grainy jam."

Here's a great idea to use up a super-abundance of tomatoes and basil. Cook them with sugar, onion, lemon juice, vinegar, coriander, and cumin to make a savory jam you can serve with cheese and crackers. Or imagine spooning a bit on your favorite sandwich.

Blackberries are mashed with sugar and cornstarch, then cooked with cinnamon and allspice. Sarah Jo made a batch with frozen rather than fresh blackberries, and said, "This firmed up perfectly and had the right amount of sweetness with a hint of spice. This is one of the best blackberry jams I've had yet!"

If you're watching your sugar intake, you might give this no-sugar strawberry jam a try. Fresh strawberries are cooked with sugar-free strawberry gelatin for a quick and easy jam. Godiva Girl made hers with frozen strawberries, and was very happy with the results.

Two ingredients and the power of your microwave are all you'll need to make this micro-batch of strawberry jam. To avoid the boil-over problem that some reviewers reported, Melody Gaidrich cooked hers for 2 minutes, and then for 1-minute intervals until the berries were done — about 6 minutes total.

Home cook lutzflcat spooned hers onto pound cake to make a very easy strawberry shortcake.

Red onions are thinly sliced and cooked down with sugar, red wine, and balsamic vinegar to make a sweet and savory jam. Reviewer Danise Kasz Willmarth says she loves it on burgers with herbed goat cheese, and lutzflcat heaped it instead of mayonnaise onto a turkey and Swiss cheese sandwich.

Chia seeds are the surprise thickener in this easy jam, while orange juice and orange zest add a sunny, citrusy lift.

"Quince makes beautiful jam thanks to its deep pink color once cooked. It's also naturally high in pectin, so it thickens nicely without having to use thickeners. It goes very well with meats and cheeses. Store in the refrigerator for up to 2 weeks." —Buckwheat Queen

"Loquat trees are all over Southern California where I live, yet are often overlooked," says recipe creator Diana Moutsopoulos. "The loquats make a wonderfully fragrant jam and are worth harvesting! If you have a loquat tree, wait until the loquats are yellow before picking. Once the jam cooks long enough, the loquats turn a lovely orange-pink color. This is wonderful on buttered toast, but my favorite way to enjoy it is with some salty cheese."

When summer starts transitioning to fall, it's time to harvest rose hips to make this splendid sweet/tart freezer jam. "The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color," says recipe creator Cazuela. "The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red."

Chef John shares his recipes for his homemade strawberry jam that uses less sugar than most recipes and is thickened with a homemade pectin puree made from stewed apples and lemon. Yes, it takes more time to make it this way, but the results taste more like real strawberries, according to Chef John. As always, he'll walk you through the recipe with a helpful video.

"I first fell in love with persimmons when I visited Korea," says recipe creator Shelly2012. "When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!"