Simple Steps for "No" Cook Freezer Jam

Recipe Rating:
 1 Rating
Cooking Method: Canning/Preserving

Ingredients

APRICOT NO COOK FREEZER JAM: YIELDS
6 (8 OZ.) HALF PINTS
do not peel. just pit and coarsley chop. crush chopped fruit one layer at a time using a potato masher. for best results, use fully ripe apricots.
3 1/4 c crushed apricots (abt 2 lbs. or 16 med)
6 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/4 c lemon juice
BLUEBERRY, NO COOK FREEZER JAM:
YIELDS 7 (8 OZ.) HALF PINTS
remove stems. crush one layer at a time using a potato masher. if using frozen, partially thawed, wild blueberries, crush and measure 4 1/2 cups. bring to a boil. proceed with step one directions.
4 1/2 c crushed blueberries (abt 3 lbs. or 7 6oz containers)
6 c sugar
2 3oz pouches ball liquid fruit pectin
2 Tbsp lemon juice
CHERRY, SWEET OR SOUR NO COOK
FREEZER JAM: YIELDS 4 (8 OZ) HALF
PINTS
remove stems and pits. pulse in food processor until finely chopped. do not puree. if frozen, partially thaw cherries. finely chop by hand.
2 1/3 c finely chopped cherries (abt 2 lbs)
4 c sugar
1 3 oz.pouch ball liquid fruit pectin
3 Tbsp lemon juice (use only with sweet cherries)
PEACH, NO COOK FREEZER JAM: YIELDS
6 (8 OZ.) HALF PINTS
peel and pit. cut into slices. crush slices one layer at a time using a potato masher. for best results, use fully ripe peaches.
3 c crushed peaches (abt 2 lbs or 8 med)
6 1/2 c sugar
2 3 oz. pouches ball liquid fruit pectin
1/3 c lemon juice
RASPBERRY, NO COOK FREEZER JAM:
YIELDS 4 (8 OZ.) HALF PINTS
crush one layer at a time using a potato masher.
2 1/2 c crushed raspberries (abt 2 lbs. or 4 6oz. containers)
4 c sugar
1 3 0z. pouch ball liquid fruit pectin
2 Tbsp lemon juice
STRAWBERRY, NO COOK FREEZER JAM:
YIELDS 4 (8 OZ.) HALF PINTS
hull and crush one layer at a time using a potato masher.
2 c crushed strawberries (abt. 2 1lb containers)
4 c sugar
1 3 oz. pouch ball liquid fruit pectin
2 Tbsp lemon juice

The Cook

Julia Ferguson Recipe
x1
Well Seasoned
Greenwood, IN (pop. 49,791)
judyjellybean
Member Since Aug 2011
Julia's notes for this recipe:
These instructions come from a leaflet found in Ball Pectin packages. These instructions along with other recipes and instructions can also be found on Balls Canning website:
www.freshpreserving.com
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Directions

1
Combine prepared fruit with sugar in a large bowl, mixing thoroughly. Let stand 10 minutes.
2
Add entire contents of Ball Liquid Fruit Pectin pouch(es) and lemon juice. Stir for 3 minutes.
3
Ladle freezer jam into clean Ball freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.
Note: When freezing, Ball recommends straight-sided jars to allow for expansion.

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Comments

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user Julia Ferguson judyjellybean - Jun 24, 2012
I shared a photo of this recipe. View photo
user Julia Ferguson judyjellybean - Jun 24, 2012
I shared a photo of this recipe. View photo
user jamie Beecham jamie4cakes - Jun 24, 2012
Got it thanks for letting me know
user diane Casteel thymeandmarjoram - Jun 24, 2012
Jamie, I just made 5 individual jars of freezer jam. I went through the canning group and searched for recipes. I made a single jar of Triple Berry, Strawberry, Strawberry/Pineapple, Pineapple/Cherry and Blackberry/Blueberry. I used the "instant" fruit pectin and the Ball plastic freezer jars. I wanted to try making freezer jam without cooking, and not make a large batch. mine came out great!

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