freezer jam
At one time, fresh fruit could only be ensured year round by canning jam and preserves in a sterilized water bath. Those days are over. Homemade jam can be made easily without the use of heat or the worry of sterilization. Freezer jam is not only easier, quicker and safer than traditional canning, but it allows for a "fresher" and tastier fruit as there is no boiling. Uncooked fruit undoubtedly tastes more like fruit.
Select and Clean Fruit Well
Carefully select your fruit; fresh fruit (or juice if making jelly) is preferable for homemade jam, though frozen berries or juice can be used if absolutely necessary. Discard any rotten or severely damaged fruit, and wash thoroughly. Any type/combination of fruit that can be used in the traditional canning process can be used in making freezer jam.
As with traditional jam, the amount of fruit and sugar needed is dependent upon the type of pectin used. Refer to the ratios determined by the pectin manufacturer (most purchased pectin brands include detailed tables and charts inside the box). Common pectin brands for freezer jam include Sur-Jell and Ball Freezer Jam pectin, though there are many others.
Make the Jam
Once ratio of fruit and sugar is determined by recipe or pectin brand instruction, crush or finely chop fruit or berries and add lemon juice (if desired or instructed to by specific recipe). Combine freezer pectin with prepared fruit. The pectin used must be freezer specific pectin and not the traditional canning pectin (usually freezer pectin is in liquid form, but it can be found in powder. Pay close attention to the label). Combine with sugar and any other flavorings (such as vanilla) until sugar is completely dissolved.
Note: There are a few freezer jam pectin brands that require some cooking of the fruit and pectin mixture, so please refer to the instructions of the specific pectin you are using.
Packaging and Storage
Freezer jam should be stored in freezer-jam specific plastic containers. Do not fill and store glass jars in the freezer (unless they are specifically designed freezer jars) or else disaster will indeed occur. Plastic freezer jam containers are usually square or rectangular, though there are many shapes and sizes. Many manufacturers sell freezer-jam specific containers, but the reality is that any type or brand of plastic container that has a snapping (locking) lid will work. Container quality is important in warding off freezer burn and for its compactness for storage space. Square fits better in a square.
Fill desired containers with prepared jam, and let it sit for about 30 minutes. Apply lids (tightly) and place in the freezer. Once in the freezer, the jam can be stored for virtually as long as you want. When you are ready to eat the jam, first thaw the container in the refrigerator overnight.
Less Worry
Due to freezing as the method of preservation, the worries of sterilization, reaching correct boiling points and secure sealing disappear. In traditional canning sterility is the canner's main concern, as dangerous bacteria can grow if canning is done improperly. By making freezer jam, such worries are eliminated. Freezer jam can be made relatively quickly, keeps the kitchen cool, and is virtually care free. The final step is to spread on hot toast and enjoy.
Tags: traditional canning, pectin brands, freezer pectin, freezer-jam specific, fresh fruit