Freezing jelly and jam is a great way to preserve summer flavors and enjoy them all year long. Follow the simple instructions below for prime results.
Freezing jelly or jam is as simple as packaging it and finding a spot in your freezer. It's best to freeze full jars of jam, so be sure to fill the container to about 1/2 inch from the top. This will decrease the amount of air in the jars and help prevent against freezer burn.
Considerations for Glass
Since jam doesn't dramatically expand as it freezes, it's safe to use sturdy, thick-sided glass jars. Plastic containers also work well.
To thaw your frozen jelly or jam, place the container in the refrigerator until it thaws. You can also put the jar in warm water (not hot) and thaw it gently in the sink.
Be sure to fill the containers up to 1/2 inch below the top of the container and no more. Overfilling can cause the container to burst due to air expansion during freezing.
Frozen jelly or jam should be consumed within six months to one year after freezing. After a year, flavors will start to lose their character and intensity. The consistency of thawed jam may be softer and more watery than prior to freezing. Do not refreeze after thawing.
Stephanie Barlow is a freelance writer living in New York City who has been writing professionally since 2005. Her articles about food, restaurants and New York living have appeared in the "New York Press," the "Detroit Free Press" and at GourmetScoop.com. Barlow holds a Bachelor of Science in magazine journalism from the S.I. Newhouse School of Public Communications at Syracuse University.