Simple Steps for Cooked Freezer Jams

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By Julia Ferguson
from Greenwood, IN

This information is taken from leaflet that comes with boxes or packages of Ball Pectin. This information can also be obtained from Ball's website www.freshpreserving.com

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method Canning/Preserving

Ingredients

  • CHERRY FREEZER JAM: SWEET OR SOUR - THIS RECIPE YIELDS 8 (8 OZ ) HALF PINTS
  •   3 c
    finely chopped cherries (abt 2 1/4 lbs) remove stems and pits before chopping
  •   2 Tbsp
    lemon juice (use only with sweet cherries)
  •   5 c
    sugar
  •   1
    11.75 oz pkg ball original fruit pectin
  • PEACH FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
  •   2 1/4 c
    finely chopped peaches (abt. 2 lbs or 5 med) peel and pit before finely chopping
  •   2 Tbsp
    lemon juice
  •   4 1/2 c
    sugar
  •   1
    11.75 oz. pkg ball original fruit pectin
  • STRAWBERRY FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
  •   2 c
    crushed strawberries (abt 2 1 lb containers) hull and crush one layer at a time, using a potato masher.
  •   2 Tbsp
    lemon juice
  •   4 c
    sugar
  •   1
    11.75 oz. pkg ball original fruit pectin
  • STRAWBERRY-BANANA FREEZER JAM: THIS RECIPE YIELDS 5 (8 OZ.) HALF PINTS
  •   2 c
    crushed strawberries (2 1 lb containers) hull and crush berries one layer at a time using a potato masher.
  •   1 c
    mashed banana (abt 2 medium)
  •   3 c
    sugar
  •   1
    11.75 oz pkg ball original fruit pectin
  • STRAWBERRY-KIWI VARIATION:
  •  
    replace 1 cup peeled crushed kiwi (abt 4 small) for the mashed bananas
  • BERRY FREEZER JAM: (BLACKBERRY, BLUEBERRY OR RASPBERRY) THIS RECIPE YIELDS 6 (8 OZ.) HALF PINTS
  •   3 c
    crushed berries (abt 2 1/4 lbs. or 6 6oz containers) crush one layer at a time using a potato masher.
  •   2 Tbsp
    lemon juice (use only with blueberry)
  •   5 1/4 c
    sugar
  •   1
    11.75 oz. pkg ball original fruit pectin

How To Make

  • 1
    Combine prepared fruit with lemon juice (as specified in recipe) in large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
  • 2
    Combine 3/4 c. water and Ball Original Fruit Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
  • 3
    Add cooked pectin mixture to fruit mixture. Stir for 3 minutes.
  • 4
    Ladel 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.