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–+ servings
homemade red fruit jam with spoon

Homemade Any Fruit Freezer Jam

Sarah Harper MS, RD, LDN
This is an easy recipe for any fruit freezer jam! It is a no pectin and no canning recipe!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 12 servings

Equipment

  • Clean jars with lids
  • silicone spatula
  • potato masher optional
  • Pot
  • ladle optional
  • wide mouth funnel optional
  • clean towel

Ingredients
  

  • 1½ cups fruit
  • 1-2 tbsp citrus juice
  • 1-2 tbsp sugar
  • 1-2 tbsp water optional

Instructions
 

  • Wash your fruit, remove any pits or stems, and chop if needed.
  • Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
  • Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
    Stir frequently so the mixture doesn’t stick or burn on the bottom.
  • If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
  • As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
    When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
  • Let the jam cool slightly before transferring to clean jars.
    Store in the fridge or freeze for later, no canning required!

Notes

This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
Keyword jam, sauce
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