Julia Ferguson Recipe

Simple Steps for "No" Cook Freezer Jam

By Julia Ferguson judyjellybean


Recipe Rating:
 1 Rating
Cooking Method:
Canning/Preserving

Julia's Story

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

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
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #canning, #pectin, #jams