Ball's basic recipes for raspberry, strawberry and peach freezer jam follow similar steps. Crush the fruit in a large bowl, add sugar and allow the fruit to macerate. Thicken it with pectin, place the jam into canning jars, tighten lids and chill. Serve after 24 hours or freeze the jam.
For strawberry freezer jam, hull 2 1-pound containers of strawberries, crush them with a potato masher in a large bowl, and add 2 tablespoons of lemon juice. Mix in 4 1/2 cups of sugar and let the fruit stand for 10 minutes. In a small saucepan, mix 3/4 cup of water with 6 tablespoons of pectin, heat to a boil and boil for 1 minute, stirring constantly. Add to the fruit, stirring for 3 minutes. Place the jam into 1/2-pint canning jars with 1/2-inch of head space, apply caps, and refrigerate until set. If refrigerated, the jam will keep up to 3 weeks, or for as long as a year in the freezer.
For raspberry freezer jam, substitute 2 1/2 cups of crushed raspberries for strawberries, omit the water, and increase the sugar to 4 cups. Otherwise, the recipe steps remain the same.