Date: May 1988 (Reviewed April 1995)
Source: University of Wisconsin
Many fruits you use for making jam and jelly mature at about the same time. Because of this, you may find it difficult to make as much jam and jelly as you would like, while the fruits are in season.
You can freeze many of these fruits in summer and make them into jam during fall and winter. Accurate measurements are important when making jam. Some fruits, after freezing, tend to collapse on thawing--making it difficult to measure the fruit accurately. For this reason, you should pack the measured amount and then mark the measure on the airtight container.
Do not add any sugar to fruit you freeze to make jam or jelly.
When you make jam from frozen fruit, thaw the fruit in the refrigerator until only a few ice crystals remain. Follow directions for the type of product you wish to make, using the same proportions of fruit (measured before freezing), pectin and sugar.
You will save freezer space if you make juice before freezing, instead of making it from frozen fruit. Take time to boil the fruit to extract the pectin and the juice. Put cooked fruit in a jelly bag and let juice drip through.
Pour cooled, strained juice into rigid plastic freezer containers or wide-mouth freezer jars, leaving 1 1/2 to 2 inches headspace. Label with the amount and kind of juice and freeze. When you make jelly, put frozen juice in the refrigerator overnight to thaw. Measure juice and use it immediately in proper proportions with sugar and pectin. Follow recommended and tested recipes.
If you have further questions, contact your county office of the NDSU Extension Service for additional information on making jam and jellies.
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