I checked "Putting Food By" and Ball's "Complete Book of Home Preserving" (both of which are great reference books -
there's no mention in either of needing to process (hot or boiling water bath) freezer jams - Ball suggests using their "freezer" pectin (which requires less added sugar). You may need to heat the fruit in order to de-activate some enzymes that may interfere with jelling. Ball seems to say that you prepare the fruit/sugar/pectin mixture, put in sterilized freezer-safe jars, cap, let stand until jelled, then either refrigerate for 3 weeks or freeze for up to one year.
It seems to be a question of how/where you want to store the "fruits of your labors" [sorry, couldn't resist).
If you don't want to, or can't store it in a freezer, it's probably better to follow a regular recipe and do the boiling water bath as per usual, which will make it shelf-safe.
Hope this helps!
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