Best Simple Steps For No Cook Freezer Jam Recipes

HOW TO MAKE NO-COOK FREEZER JAM

How to Make No-Cook Freezer Jam image

Try this no-cook freezer jam recipe that will taste amazing on toast, scones, or biscuits. You won't believe how simple it is to make and store this easy jam recipe.

Time 45m

Yield 20 servings

Number Of Ingredients 4

Ingredients

2 c. crushed strawberries
4 c. sugar
1 box (1 3/4-ounce) SURE-JELL Premium Fruit Pectin
3/4 c. water

Steps:

Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.

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

Categories Jams & Jellies

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.

NO COOK FREEZER JAM

No Cook Freezer Jam image

Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More info at www.freshpreserving.com

Provided by WI Cheesehead

Categories Raspberries

Time 35m

Yield 5 8 oz containers

Number Of Ingredients 3

Ingredients

1 (1 5/8 ounce) package ball simple creations no cook freezer jam pectin
1 1/2 cups sugar or 1 1/2 cups Splenda granular
4 cups fresh fruit (see NOTE) or 4 cups frozen fruit (see NOTE)

Steps:

Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.

Nutrition Facts : Calories 232.2, Sodium 0.6, Carbohydrate 60, Sugar 59.9

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.