This fall will be the first time I’ve canned in a while too. However, I’ve never seen a canning recipe that you have to freeze afterward. The benefit of canning is so that you don’t have to use your freezer space for the canned items. You may have heard of freezer jams which are for the freezer and aren’t canned. This may have confused you because most jams are canned.

There was no shelf life mentioned on the recipe I found. I would think you could count on it for at least a year, though. Just make sure the jars seal properly. If some of them don’t (which happens) fish out those jars to put in the fridge to use first.