Simple Steps for "No" Cook Freezer Jam

2
Julia Ferguson

By
@judyjellybean

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

Rating:

★★★★★ 2 votes

Comments:
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

How to Make Simple Steps for "No" Cook Freezer Jam

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.

Printable Recipe Card

About Simple Steps for "No" Cook Freezer Jam

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



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