All gel comes with recipes on how to do it.
The differences I found. In freezer jam, you add water and you don’t use jars (or I didn’t, I used Tupperware Freezer Containers.)
Canning involves no water, sterilized jars, lids and seals.
What You’ll Need:
2 cups chopped fruit to freeze (we used sweet cherries)
4 cups Sugar
3/4 cup water
1 package fruit pectin
Remove from heat and add the fruit, mixing until blended.
Place into freezer container, leaving at least 1/4″ space from the top (look for the fill lines on Tupperware to ensure you don’t over fill) Frozen things expand, you don’t want a surprise in your freezer later.
Allow to cool before placing into the freezer.
Freeze the jam and pull out a container as needed.