Leftover Summer Freezer Jam
Preserve the luscious flavors of summer with this quick and easy Leftover Summer Freezer Jam recipe! Perfect for using up an abundance of ripe strawberries, peaches, raspberries, and blueberries, this no-cook jam comes together in just minutes, delivering a vibrant, fruity spread that’s as versatile as it is delicious. With a simple combination of fresh fruit, granulated sugar, lemon juice, and powdered pectin, this freezer-friendly jam captures the best of the season without the need for sterilizing jars or hours of canning. Ideal for slathering on toast, stirring into yogurt, or as a topping for desserts, this recipe is the ultimate way to savor summer all year round. Simple to prepare, mess-free, and freezer-safe, this homemade jam will quickly become a pantry essential—ready to elevate breakfast, brunch, or snack time with sweet, tangy goodness!
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Recipe Information
Ingredients
- 4 cups mixed summer fruits (e.g., strawberries, peaches, raspberries, blueberries)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet powdered fruit pectin
Instructions
Wash and prepare your leftover fruit. Hull strawberries, pit peaches, and remove any bruised or damaged spots. Roughly chop the fruit into small pieces.
Measure 4 cups of the mixed fruit into a large bowl, then mash it with a fork or potato masher until you achieve a slightly chunky texture. You can use a food processor for a smoother consistency, but do not over-process.
In a separate large mixing bowl, combine the mashed fruit and 2 cups of granulated sugar. Mix thoroughly and let the mixture sit for 10 minutes to allow the sugar to start dissolving.
In a small saucepan, combine 1 packet of powdered fruit pectin with 2 tablespoons of lemon juice. Heat over medium heat, stirring constantly, until the pectin has dissolved completely and the mixture lightly simmers. This should take about 2-3 minutes.
Pour the hot pectin mixture into the fruit and sugar mixture. Stir well for 3-5 minutes until everything is fully incorporated and the sugar has dissolved completely.
Ladle the jam into clean freezer-safe containers, leaving about 1/2 inch of headspace at the top for expansion during freezing.
Seal the containers with airtight lids and let the jam sit at room temperature for 24 hours to set.
Once set, store the jam in the freezer for up to 1 year. Thaw in the refrigerator before use, and keep refrigerated once opened for up to 3 weeks.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 482.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
