Thanks so much!

Danielle, Yes, you can use this recipe for freezer jam! All the ingredients remain the same. The only difference is you skip the water-bath canning process. Just follow the recipe instructions, pour the cooked jam into freezer safe jars, let them cool to room temperature, then put on the lids and place the jars in the freezer. The jam will last up to 1 year in the freezer and about 3 weeks in the refrigerator after thawing.

Can you use this recipe for freezer jam as well?

Dawn, The calcium water comes with the Pomona’s Pectin and won’t work without the pectin from the Pomona’s box. You should be able to find it in Canada or through Amazon.