Best Simple Steps For Cooked Freezer Jams Recipes

SIMPLE STEPS FOR COOKED FREEZER JAMS

Simple Steps for Cooked Freezer Jams image

This information is taken from leaflet that comes with boxes or packages of Ball Pectin. This information can also be obtained from Ball's website www.freshpreserving.com

Provided by Julia Ferguson

Number Of Ingredients 27

Ingredients

CHERRY FREEZER JAM: SWEET OR SOUR - THIS RECIPE YIELDS 8 (8 OZ ) HALF PINTS
3 c finely chopped cherries (abt 2 1/4 lbs) remove stems and pits before chopping
2 Tbsp lemon juice (use only with sweet cherries)
5 c sugar
1 11.75 oz pkg ball original fruit pectin
PEACH FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
2 1/4 c finely chopped peaches (abt. 2 lbs or 5 med) peel and pit before finely chopping
2 Tbsp lemon juice
4 1/2 c sugar
1 11.75 oz. pkg ball original fruit pectin
STRAWBERRY FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
2 c crushed strawberries (abt 2 1 lb containers) hull and crush one layer at a time, using a potato masher.
2 Tbsp lemon juice
4 c sugar
1 11.75 oz. pkg ball original fruit pectin
STRAWBERRY-BANANA FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
2 c crushed strawberries (2 1 lb containers) hull and crush berries one layer at a time using a potato masher.
1 c mashed banana (abt 2 medium)
3 c sugar
1 11.75 oz pkg ball original fruit pectin
STRAWBERRY-KIWI VARIATION:
replace 1 cup peeled crushed kiwi (abt 4 small) for the mashed bananas
BERRY FREEZER JAM: (BLACKBERRY, BLUEBERRY OR RASPBERRY) THIS RECIPE YIELDS 6 (8 OZ.) HALF PINTS
3 c crushed berries (abt 2 1/4 lbs. or 6 6oz containers) crush one layer at a time using a potato masher.
2 Tbsp lemon juice (use only with blueberry)
5 1/4 c sugar
1 11.75 oz. pkg ball original fruit pectin

Steps:

1. Combine prepared fruit with lemon juice (as specified in recipe) in large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
2. Combine 3/4 c. water and Ball Original Fruit Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
3. Add cooked pectin mixture to fruit mixture. Stir for 3 minutes.
4. Ladel Freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year. Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

SIMPLE STEPS FOR "NO" COOK FREEZER JAM

Simple Steps for

These instructions come from a leaflet found in Ball Pectin packages. These instructions along with other recipes and instructions can also be found on Balls Canning website: www.freshpreserving.com

Provided by Julia Ferguson

Categories Jams & Jellies

Number Of Ingredients 36

Ingredients

APRICOT NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
do not peel. just pit and coarsley chop. crush chopped fruit one layer at a time using a potato masher. for best results, use fully ripe apricots.
3 1/4 c crushed apricots (abt 2 lbs. or 16 med)
6 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/4 c lemon juice
BLUEBERRY, NO COOK FREEZER JAM: YIELDS 7 (8 OZ.) HALF PINTS
remove stems. crush one layer at a time using a potato masher. if using frozen, partially thawed, wild blueberries, crush and measure 4 1/2 cups. bring to a boil. proceed with step one directions.
4 1/2 c crushed blueberries (abt 3 lbs. or 7 6oz containers)
6 c sugar
2 3oz pouches ball liquid fruit pectin
2 Tbsp lemon juice
CHERRY, SWEET OR SOUR NO COOK FREEZER JAM: YIELDS 4 (8 OZ) HALF PINTS
remove stems and pits. pulse in food processor until finely chopped. do not puree. if frozen, partially thaw cherries. finely chop by hand.
2 1/3 c finely chopped cherries (abt 2 lbs)
4 c sugar
1 3 oz.pouch ball liquid fruit pectin
3 Tbsp lemon juice (use only with sweet cherries)
PEACH, NO COOK FREEZER JAM: YIELDS 6 (8 OZ.) HALF PINTS
peel and pit. cut into slices. crush slices one layer at a time using a potato masher. for best results, use fully ripe peaches.
3 c crushed peaches (abt 2 lbs or 8 med)
6 1/2 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/3 c lemon juice
RASPBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
crush one layer at a time using a potato masher.
2 1/2 c crushed raspberries (abt 2 lbs. or 4 6oz. containers)
4 c sugar
1 3 0z. pouch ball liquid fruit pectin
2 Tbsp lemon juice
STRAWBERRY, NO COOK FREEZER JAM: YIELDS 4 (8 OZ.) HALF PINTS
hull and crush one layer at a time using a potato masher.
2 c crushed strawberries (abt. 2 1lb containers)
4 c sugar
1 3 oz. pouch ball liquid fruit pectin
2 Tbsp lemon juice

Steps:

1. Combine prepared fruit with sugar in a large bowl, mixing thoroughly. Let stand 10 minutes.
2. Add entire contents of Ball Liquid Fruit Pectin pouch(es) and lemon juice. Stir for 3 minutes.
3. Ladle freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year. Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

FREEZER JAM

Freezer Jam image

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h45m

Yield Makes 7 cups

Number Of Ingredients 4

Ingredients

5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

Steps:

Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

Nutrition Facts : Calories 40 g