Freezer Jam Tips and Recipes (2024)

(Guest)
Gold Post Medal for All Time! 846Posts

May 4, 2010

Top Comment

I looove freezer jam. Especially Raspberry. The taste is so much fresher and the color is so vibrant compared to cooked jam or store bought jam. Very quick and easy to make. And it doesn't heat up the house making it on a hot summer day. I use the recipe that comes in the 'Sure Jell' pectin box.

Free2B
Bronze Post Medal for All Time! 216Posts

August 20, 2012

June 27, 2008

Bobbie
Bronze Post Medal for All Time! 166Posts

July 21, 2006

March 14, 2006

July 23, 2010

Best Answer

Sorry I don't know the answer to your question but this link below has a lot of info re: jams & jellies and the science behind them. There is also a recipe near the bottom on re-making freezer jam from a failed batch. I didnt know you could do that.

www.homefamily.net/.../

We always make raspberry freezer jam and once I had it turn out not quite as gelled but gelled enough. It of course will be firmer in the fridge and even firmer in the freezer. We always keep ours in the freezer and often I forget to take it out a few minutes early and actually like it on sandwiches when it is frozen.

Or you could use it on pancakes or Dutch Babies in place of syrup.

Best Answer

Thanks Kaelle for that site info. I went there and I may try to remake the jam if it doesn't seem to get gelled enough after putting it in the fridge.
I am now wondering if the peaches I used were too juicy?

August 22, 2015

Dinah: Thanks. I read the info in the website you gave me. It talked about using dry and liquid pectins only if you are cooking the jams.
My question is about substituting in a freezer jam recipe.

Sorry! Missed the freezer part. However, I just searched online for "use liquid pectin in freezer jam" and found this recipe:

www.freshpreserving.com/.../strawberry-freezer-jam-liquid-pectin

September 22, 2013

Best Answer

It sounds as if you didn't skim the froth and scum off the top of your jam while it was boiling. Also if you add a knob of butter while the jam is boiling it will prevent any scum forming.

It won't affect the taste or look of the jam. This is a very old tip. Jan UK

July 31, 2010

Best Answer

Did you remove the seeds (all or part of them) before you made your jam? Raspberry seeds are very hard, and would make the jam seem "Gritty". I usually run at least part of my berries through a sieve to remove the seeds before I measure my fruit to make Jam.

Harlean from Arkansas

June 26, 2004

Often when I make freezer jam it turns out too soft even though I follow the recipe exactly. How can I fix this?

Carla from Aran

Best Answer

Are you being very careful of your measurements of the fruit? Also the weather can cause a problem. Don't make the jam on a rainy day or when the humidity is high.

May 16, 2015

They'll be fine if you fill in the cooler with as much ice as will fit. However, you'll need to keep the ice level constant, which means draining off excess water (some coolers have a spigot at the bottom for this) and adding more ice as needed. Given the time of year, you'll probably have to do this every other day.

Don't open the cooler more than once a day to check on your jam, as the more it's opened the faster the ice will melt. If you have room, fill an empty 2 liter soda bottle or half gallon milk jug with water and freeze it, it will melt much more slowly than loose ice will and will slow it's melting.

if you put newspaper between them and pack well with it you will have frozen jam when you arrive

July 12, 2016

Apparently, what happened is that the directions that the company put out were not appropriate: "If you tried making strawberry freezer jam recently and couldn't get it to set, the blame may lie with a bad recipe mistakenly inserted into boxes of Sure-Jell regular pectin, as reported Sunday in the Milwaukee Journal Sentinel."

the article follows up with a way to salvage the problem archive.jsonline.com/.../jam-expert-gives-advice-after-sure...

if that doesn't work, an idea would be to make pancakes or French Toast for a bunch of people and use it as a topping.

July 5, 2016

I am making raspberry freezer jam. I used organic sugar, but after 45 minutes of stirring it is still not disolved, what to do?

It may not dissolve as I think it has more fiber in it (stalk). I assume you did have it heated?

May 18, 2016

My strawberry freezer jam jelled on the bottom, but my fruit came to the top and is not very thick, how can I fix this?

Freezer jam is not cooked. Therefore, it is possible to remake your jam. I would suggest making a trial batch first. You can either use liquid pectin or powdered pectin to fix your problem. On the Missouri Families Food and Safety website, there are excellent directions to follow. Please use the link below and follow these simple steps:
missourifamilies.org/.../qafs486.htm

mindy
Bronze Post Medal for All Time! 109Posts

June 5, 2012

February 10, 2012