OK, call me lazy, but I like freezer jam because there’s no cooking involved, no boiling jars, boiling water baths, pressure cooker action, or botulism concern. (Temperatures below freezing render botulism inactive, which is why it isn’t a concern with frozen jams or jellies.) Plus, the un-cooked fruit in freezer jam simply tastes fresher than if it had been subjected to a baptism of fire. But of course, there is always the exception that proves the rule. And if anyone can find one (exception that is) it’s yours truly.

So you guessed it; this “freezer” jam is cooked. But I have to tell you, in this case the cooking works to advantage. The cooking process helps to blend the flavors (plums and spices) resulting in a final product that is incomparable.

So if you too are crazy about freezer jam, I would highly recommend that you put your prejudices aside (fresh rather than cooked fruit) and give this recipe a try. It is simply delicious, plus you get to break the rules. (This is in essence the encapsulation of the idea that although technically this recipe is a breach of standard freezer jam procedure, there is no need for punishment, apology, or retribution since no actual damage has occurred.) In other words, no harm, no foul! Just good eating.

  • 8 c. pitted and chopped plums (about 4 lbs.)
  • 3 c. granulated sugar
  • ½ c. brown sugar, packed
  • zest and juice of 1 large lemon
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 2 3-oz. packets liquid pectin (6-oz. total)

Combine the plums and sugars together in a large heavy pan. Bring to a boil, stir in the lemon zest, lemon juice, cinnamon, nutmeg, and cloves. Continue to gently boil for 30-40 minutes or until the jam thickens and the liquid resembles syrup. Stir in the pectin and bring to a rolling boil for 5 minutes. Remove from heat and let cool to room temperature. Spoon into freezer containers and let sit on your counter for 8 hours or overnight.  Makes about 6-7 cups of jam. Store in the refrigerator if using immediately, or freeze until ready to us. Wonderful on fresh Buttermilk Biscuits. (See recipe on site.)


Please let me know if you like this recipe. Thanks