What is The Difference Between Cooked Jam and Freezer Jam?
Every year I make strawberry jam using the recipe that comes in the box of pectin, but every single year I debate if I should use the recipe for cooked jam or the recipe for freezer jam. Recently I did a side by side comparison of the two recipes to find out what is the difference between cooked jam and freezer jam. The debate is finally over!
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Wait a second. Where am I getting these recipes?
There are many options out there for strawberry jam recipes, but I always use the recipe from the Sure Jell brand of pectin. Pectin is the powder used to thicken the jam. Inside the box you will find directions for tons of different types of jams and jellies. I also use the peach jam recipe from Sure Jell.
What is The Difference Between Cooked Jam and Freezer Jam?
Cooked Jam:
- The strawberries are briefly cooked on the stove with the pectin.
- The jam can be canned or frozen. To freeze the jam, skip the canning steps and put the jam in your freezer after it cools.
- The jam color is a darker red.
- The jam is sweeter in flavor.
- The jam is thicker.
- Strawberry pieces in the jam may be smaller.
- Recipe calls for: 4 quarts of strawberries (5 cups crushed), 7 cups of sugar, water, and pectin.
- Recipes makes about 8 cups of jam.
Freezer Jam:
- The hot pectin is added to fresh strawberries. The strawberries are not heated on the stove.
- The jam can only be frozen. If you wish to can your jam, you’ll need to make the cooked jam recipe.
- The jam color is a brighter red.
- The jam taste more like fresh strawberries and less sweet.
- The jam is thinner.
- Strawberry pieces in the jam may be larger. (Cut the strawberries smaller to prevent this if desired.)
- Recipe calls for: 2 quarts of strawberries (2 cups crushed), 4 cups of sugar, water, and pectin.
- Recipe makes about 5 cups of jam.
Which Strawberry Jam Recipe is Better?
Both jam recipes are really good, but have decided that the cooked jam recipe is the better fit for my family.
First of all, the freezer jam recipe can be kind of runny and thin. I use my jam a lot for PB&J sandwiches for my kids, and the freezer jam would make a messier sandwich.
Secondly, I also use strawberry jam to sweetened plain yogurt. The sweeter flavor of the cooked jam recipe does a better job sweetening the yogurt.
However, I really do love the fresh strawberry taste of the freezer jam recipe. It would be perfect for on top of dinner rolls.
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Which strawberry jam recipe do you prefer?
Disclosure: This post contains affiliate links. Thank you for supporting Simply Rebekah. Top image via Pixabay.
i grew up on the freezer jam and love it, but have never tried the cooked. two of the things you did not mention in your comparison are: 1) the cost per batch to make it, and 2) the yield per batch (how many ounces total)
I’ve never made freezer jam, but did cooked jam for the first time a couple weeks ago. After having two freezers fail after Christmas because of a tripped GFIC outlet, I prefer things to be shelf stable when possible, so I started with cooked jam so I could can it. It is delicious, but I’d say definitely a little harder to do than I expected, mostly a timing thing. I did have some jump out of the pot while it was bubbling, and sugar burns are no joke. Wear long sleeves and oven mitts! I will make it again, because it worked well and is totally worth it, I’m just going to be better prepared next time 🙂 Joyce, the cooked jam made 8 cups. I did 7 half pint jars and two 4oz jelly jars.
Use a big stock pot to avoid any bubbling and splash out.
Can any jam be made frozen? I prefer frozen but can’t find A receipe for frozen tomatoes jam! I have a receive for the cooked!
I don’t have any experience with tomato jam, but I think it is worth trying. Freeze a small batch and see how it holds up!
Thanks for the comparison! I recently made cooked jam with some fresh figs that had been given to me. I washed them, sliced them in half, cut & discarded the tops. Then put the sliced figs in a saucepan with a little maple syrup, a pinch of salt, and a squirt of lemon juice. Cook until figs are soft, then add chia seeds (INSTEAD of pectin), which will thicken the jam. I used this jam in freezer PGJ sandwiches and to sweeten our plain homemade yogurt. My kids loved it! I have also made no-cook jam by blending slightly thawed frozen strawberries with maple syrup and add chia seeds, but my kids didn’t enjoy it as much. I store this ‘fresh’ jam in the fridge for just a few days. I am going to try cooking the frozen strawberries and see if we prefer the jam that way!
I’m new to the homemade jam scene. I made some no-cook freezer jam following Ball’s directions and it’s way to runny…think syrup. Do you think if I added chia seeds to it, that it would thicken up? Thanks so mucb.
Yes! Chia seeds added to a liquid will get a gel like coating, whuch thicken the liquid. It takes anywhere from 5-10 minutes. Good luck!
You could try it with a small batch and see how you like it. Or you could use it on pancakes and ice cream instead of bread.
Can I get a recipe?! This sounds perfect for my family! Thank You!
Thanks for your comparsion! I typed it into google and was excited to see a post from you as one of the top picks. I know I can trust an AWESOME!
This one post has changed my plans for tomorrow!!! I totally wanted to make the cooked jam after Lila did a comparison for us a few years back. I really the directions and was completely put off by the boiling water/canning steps! Knowing I can skip that and just freeze it is amazing!!!! I should have just called….
Haha! Yep. When in doubt, call one of the Miller girls. 🙂
But seriously, I am thrilled to have helped your jam making process this year.
Want to make hot pepper jelly with freezing instead of a hot bath. Has anyone tried this? Will if effect the peppers? Should I boil it first? I’m thinking that would be best, and then freeze in little plastic tubs as I don’t like glass in my freezer. I’d appreciate some in-put here. Thanks.
I have never made hot pepper jelly. I would guess that you could make it like normal, but skip the last step of canning the jars.
can i sit full jam bottles in a normal pot of water for a water bath since i do not have a canning pot.??
Yes. The pot needs to be large enough to fully cover the jars.
Found this on the internet:
“Because you are putting glass jars on the bottom of a pot with a strong heat source underneath, a rack is a crucial piece of equipment in your canning toolkit.Jun 30, 2023”
Does Joan need a rack for her pot?
I love making strawberry freezer jam!! I have never had a problem with it being runny, it works great on pb&j sandwiches!! Have not tried it canned (I do can marionberry, apricot, and apricot habanero ) so I should try it sometime!!
Michelle, maybe calling it running isn’t completely fair. I would just say that it is noticeably more “runny” than when prepared using the other method. It sounds like you make some awesome jams. I haven’t even tried all of those! YUM!