After making several batches of peach freezer jams, I thought it might be useful to write down a few pointers while fresh in my mind. It is not always easy to remember how it went a year earlier. Olivia is our official raspberry freezer jam maker and bless her 14 years old heart, she doesn’t even like raspberries. I think she just likes the colour.

Other General Good Ideas about Freezer Jams

The fruit is not really cooked in a freezer jam so it retains its fresh flavour and color. You kind of get used to that. For baking nothing compares to cooked apricot jam, but on my toast I want freezer jam. The one drawback is if you don’t have a lot of freezer space, you may not want to reserve it for a year’s supply of jam.  

Pectin is necessary for making freezer jam. Most fresh fruits contain natural pectin, but not enough for jam consistency. Liquid and powdered pectin both work well, what to use is a question of preference and availability. Canning supplies are often depleted during fruit season. Before you use it, make sure the pectin hasn’t expired.

Crush or dice the fruit by hand, it is easiest to crush ripe fruit at room temperature. Don’t use a food processor or a blander; you will have foamy fruit on your hands. That’s not good for jam.

For the recipe follow the Freezer Jam Directions. They vary from brand to brand. Jam making is an exact process so measure carefully or you will have failures. It isn’t surprising that major Pectin companies keep 24 hour jam hotlines.

If using glass or plastic jars, leave 1/2 inch space at the top for expansion in the freezer. After filling the jars with the jam, cover and let them stand at room temperature for 24 hours before placing the jams in the freezer.

The shelf life of freezer jams are 3-4 weeks in the refrigerator and up to a year in the freezer.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!