Why You Should Skip Canning Jams And Use The Freezer Instead

Homemade anything is usually better than store-bought items, and it's especially true for homemade jam. Key to the Mountain writes that there are reasons behind the comforting and delicious tastes of homemade jam, compared to when you eat the store-bought kind. First, chances are that when making homemade jam, you are using high-quality fruit. It's likely grown in a garden or at a nearby farm. Also, when making homemade jam, you are making much smaller batches at a time compared to a large-scale manufacturer. That means as the fruit cooks, the liquid evaporates quickly, preserving the quality of the fruit in the jam. On top of all that, you get to control the sugary sweetness of your own jam recipe.

When we picture homemade jam, it's easy to envision a kitchen full of canning jars, giant pots of water, and an exhausted cook who's been canning all day. Good news – there's an easier way to preserve your fresh fruits as jams. The freezer jam method saves time and energy because it requires no heat.

According to NPR, the biggest difference between freezer jam and canned jam is that there is no heat involved. Imagine, a year's supply of fresh, homemade jam without the difficulties of canning. To make freezer jam, you simply follow your favorite jam recipe and then fill jars about ¾ of the way, seal, and freeze. Freezing keeps your new jam safe from bacteria because of the cold temperatures, just as the heat in canning sterilizes everything. However, when using the freezer method, you can ditch the sweating over the pots of water and the nerve-wracking times of waiting for the sound of sealing canning lids.

Preserving fruit is a great way to not allow food to go to waste. If you decide to make some freezer jam, keep in mind that it should last about one year, per Shelf Life Advice. When you take a new jar out, simply let it defrost in the refrigerator and enjoy your homemade jam for up to four weeks.