My fam loves strawberry freezer jam, and I love this new method to make it- I use Ball Instant Pectin and it calls for WAY less sugar than Sure-Jell, which I can't even buy here anyway. (I buy mine from Amazon, but I saw it at WalMart in the States last summer.) It's so easy too; you don't even have to cook the pectin like other recipes. Just stir together sugar and pectin, add crushed fruit, and stir for three minutes. I love it!
To make this jam, we used delicious, fresh, local strawberries from the Farmer's Market mentioned in this post. The berries alone were delicious. And of course, we had to get doughnuts as big as our heads again.
Strawberry Freezer Jam (Using Ball RealFruit Instant Pectin)
adapted from Ball
makes about 2 cups; easily doubled
1 2/3 cups crushed strawberries (measure exactly)
2/3 cup granulated sugar (measure exactly)
2 Tablespoons Ball RealFruit Instant Pectin
1. Stir sugar and pectin in a large bowl. Add fruit; stir 3 minutes. Ladle jam into clean freezer containers; let stand 30 minutes. Enjoy or freeze for up to one year.
**This post and photos are property of http://dishingwithdish.blogspot.com/**
I was looking online for a freezer jam recipe and chose yours. The jam was so easy and delicious- I don't think I'll ever buy jam from the store again. I picked your recipe because of how concise the page is, how you emphasized local and fresh produce, and the nice looking photos. I'll visit again to make your other recipes which look wonderful. Thank you so much. L.O.
ReplyDeleteThank you so much! Glad you found me and liked the recipe. :)
ReplyDeleteI made freezer jam using this ball pectin recipe. The jam did not set up and is like syrup. Is there any way to thicken it
ReplyDeleteThis happened to me too. Used Ball RealFruit pectin, Freezer Pectin
DeleteThey discontinued some of their products and last summer I was in conversation with a Ball representative. The instant freezer jam low sugar or no sugar pectin is the only one you don't have to add water or cook. So for those of you who made soup instead of jam, remove some of the juice from the crushed berries before adding the sugar and pectin. And secondly only use ball INSTANT freezer jam pectin. It is hard to find. I did find it on Amazon for about $11 a jar. The instant pectin is the same recipe as their original low sugar no cook freezer jam pectin. I did make strawberry jam using the instant pectin which by the way was shipped to me in a jar with a different label, but had a white sticker over the original label that also does not say instant. It worked just fine. Hope this helps.
DeleteUnknown, this recipe is specifically for Ball RealFruit pectin, which is different from the regular. Which one did you use? I'm not sure what to do, except make the most of it and use it as syrup over pancakes/waffles/ice cream. It's happened to me before with other pectins. It should still taste great.
ReplyDeleteJayann, sorry to hear that. If this does happen, you could try cooking it over low heat with some cornstarch (like 1 teaspoon) mixed with 2 teaspoons of water to thicken it. I've never actually done this though; when this happens to me, I just use it as a fruit syrup for pancakes/waffles. I've used this pectin often and never had this happen, when using this one. Sorry this happened.
ReplyDeleteHow long does it last in the refrigerator once it’s thawed?
ReplyDeleteIt should last a few weeks; or maybe even longer. I've never had it go bad before.
ReplyDeleteThis recipes seems to set us up for failure as it suggests that we can use Ball real fruit pectin without cooking it. However the Ball recipe states it must be cooked. I made 4 batches with your recipe and had to recook all of them because they wouldn’t set up with that specific pectin. Perhaps change the type of pectin you claim works?
ReplyDeleteAnonymous, make sure you are using INSTANT pectin, which does not need to be cooked. That's the beauty of making easy freezer jam. Just stir together. It sounds like you used a pectin requiring cooking. Perhaps try using the right kind of pectin next time. Sorry it didn't work out.
ReplyDeleteThank you for sharing this! This is the exact recipe that I use, but I 3 times it. I just couldn't find my recipe. This is the easiest, best recipe with the least amount of sugar.
ReplyDeleteThanks for that info, Anonymous.
ReplyDelete