anned Jam or fe
Not much meat on the bones of your OP, but the question seems clear enough.
The short answer is, what’s your preference?
Canned jam requires a higher sugar content because sugar is the preserving agent. Frozen jams use less sugar but should be consumed more quickly.
Do you have more storage capacity in your freezer or in your pantry?
My personal preference is for canned jams. I like their staying power. They keep a long time, and their quality suffers far less for lengthy storage.
Simple water bath canning is good for jams. jellies, and most fruit, tomatoes and sauces are fine because of their high acidity. Other things like beans, other vegetables and meat must be pressure canned because a water bath will not reach the temperatures to kill botulism. I have made blueberry jam in the water bath and kept it for years.
<scratches head>
If by “jam” we mean a fruity spread for toast, etc., I’ve never heard of jam in cans or frozen. Only glass jars or those little tablespoon-sized, square-ish packets in restaurants that you have to peel the top off of.
Tell me about canned jam. Or is this about “canning” into glass jars?
Tell me about frozen jam. Where does one find it?
Is this yet one more thing I have missed out on in my sad little life?
In the canning world, “canned” refers to jarred.
There are tons of recipes for frozen jam. I’ve never seen it commercially sold, only made by home canners who chiefly prefer to use less sugar but not risk botulism as described by @Dallas_Jones by not making a product that is short of acid or sugar.
Yeah, I edited to clarify. We cross-posted.
Still wondering about frozen jam.
LOL, and I edited to give you more information on frozen jam! 
And I should add that in no way can frozen jam be considered “canned,” because it never sees any part of an actual canning process except to process the fruit. Once it is made, it is usually jarred and goes into the freezer.
We’re both quick on the draw. 
Interesting about frozen jam. I never did any home canning.
I’ve done a lot of home canning, both water bath and pressure canned. When done in accordance with the rules, it’s a safe way to preserve Way Too Much stuff from the garden!
I’m currently awash in Bing cherries, a gift from a friend. I’ll be canning (or jarring, more accurately!) a bunch of brandied cherries this weekend to serve over ice cream.
I found frozen jam was often watery at thawing. (I really wanted it to be work)
Canning in jars, made for that purpose, Mason or Kerr(or if you’re really frou-frou, there’s some really cute French ones. Pricey) Just not the craft type jars.
New lids. You can use the old rings.
Painfully dead easy to do.
If it fails to “jam” pour it out in a pot and start again. Recook. Re-jar. Re-can in the waterbath.
Perserves are another matter.
Oh, and warning! figs can be troublesome.
Canned Jam would be a good band name.
Old school post for the win.
The brand of freezer jam I used to get, Sunfresh, was excellent, The strawberry and raspberry jams tasted much more like fresh fruit, rather than cooked. I haven’t had it in many years so can’t attest to whether it’s still as good.
My band is called Anned Jam or Fe.
Who knew? I will look for some in my local HEB. May have to check Wal-Mart.
I never heard of this stuff. Ignorance fought.
If I do jam it’s almost always strawberry. I freeze it rather than canit. A: I don’t have air in my kitchen. The canner and all the heat make it so hot I can’t stand it.
B: It is cheaper and faster. Ican use almost any container up to and including ziplock bags in a pinch.
C: I think it tastes better. Almost like fresh fruit.
I guess it’s a matter of preference, but those are all mine.
It’s possible to make low-sugar canned jams and preserves. The acidity of the fruit combined with the heat of turning it into jam combined with vacuum sealing works to preserve them. (They should be refrigerated after opening.)
Standard pectins require a lot of sugar to work. Try Pomona’s pectin, which doesn’t (and includes recipes, with and without sugar.)
(Freezer jam is a thing. Usually called that, IME, instead of “frozen jam”.)
Well, some searching reveals that HEB does not carry freezer jam. Walmart carries supplies to make freezer jam, but not the freezer jam itself. We live in kind of an HEB grocery bubble in San Antonio. There aren’t any other grocery stores. HEB is a benign grocery dictatorship.
I’m not sure that I’ve ever seen freezer jam in a grocery store, though it’s true I haven’t been looking for it. I think it’s mostly a way for people to make jam at home without having to go through the canning process.
Hey, it was just a misspelling. He meant to say Anned Jam or Cofeve.
That was before the frackas with our first drummer.