Date: May 1988 (Reviewed April 1995)
Source: University of Minnesota
Freezing jelly is a new way to make jelly out of certain fruits, such as strawberries and grapes. You can extract juice from fruit without cooking, which makes the jelly taste more like the fresh fruit than conventional jelly. You also spend less time cooking.
Usually you make frozen jelly with added pectin, either powdered or liquid. Because of the many different ways to make jelly with powdered pectins, you should always follow the manufacturer's directions.
To use liquid pectin, crush ripe fruit, the place it in a jelly bag and press out the juice. Measure the juice and sugar into a large bowl and mix well. In a separate bowl, mix pectin with water or lemon juice, as directed. Add it to the fruit juice and stir for 3 minutes.
Pour the jelly into cool, sterilized jelly glasses or rigid freezer containers to 1/2 inch from the top and cover tightly. You do not need a perfect seal. Let stand at room temperature for 24 hours, then freeze. Once opened, however, you must use jelly quickly. You can store frozen jelly in the refrigerator, no more than the recommended storage time of three weeks.
If you have further questions, contact your county office of the NDSU Extension Service for additional information on making jams and jellies.
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