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  1. 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.

  2. In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.

  3. 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.

  4. 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.

    John Kernick

Cook’s Notes

Quick Tips for Freezer Jamming

This recipe was tested with Ball and Sure-Jell brand pectins; look for either in the supermarket’s baking aisle.

Always leave at least a 1/2-inch head space because the jam will expand as it freezes.

Make sure your fruit is ripe so the jam sets properly.

To crush fruit, chop flesh and mash with a potato masher.

Variations

This recipe also works well with berries. You’ll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.

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