For more home preservation instructions, check out my posts Cranberry Orange Marmalade and How to Store Your Home Canned Foods.
Making Jam and Jelly from Frozen Fruit
During the dog days of summer it can be difficult to preserve all of our fruits and vegetables. Hot days make the thought of stirring a boiling pot of jam and canning it almost unbearable. You can make freezer jams, use the fruit fresh, or you can peel, chop, and freeze it for winter use.
Why not make jam during the fall or winter, when the weather has cooled down? Those frozen berries, peaches, and plums will make delicious jams and jellies and you don’t have to overheat the house in the process!
Freezing Fruit for Later
When you are ready to freeze your summer fruits, follow these instructions to make your fall and winter jam sessions go more smoothly. Look at the recipe you will be using for jam and check all of the ingredients and directions. Peel, pit, and chop the fruits as though you were getting ready to make jam right away. Peaches can be peeled quickly and easily by dipping in scalding water then ice water. The peels will slip right off. Strawberries should be crushed and larger fruits chopped before freezing. For jelly, you can crush the fruit then strain and measure the juice before you freeze it, or you can freeze the fruit whole and strain the juice after thawing.
When your fruits are prepared, measure the proper amounts and freeze enough in one container to make a single batch of jam or jelly. Fruit that oxidizes, or turns brown, should be treated with lemon juice to keep it looking fresh and lovely while it waits in the freezer. In fact, you can add any juice called for in the recipe at this point too. Do not add sugar and pectin until you are ready to make jam. Label the containers with all of the ingredients and their measurements. Be sure to use freezer containers, preferable BPA free ones.
Making the Jam
When you’re ready to process, pull the fruit out of your freezer and thaw just enough to loosen the mixture from the container. Place the fruit into your non-reactive pan and heat on medium-low until thawed. At this point you will continue with the recipe instructions as usual.
Be sure to have your water bath canner filled and boiling before you begin. Since jam and jelly needs a short processing time, it is recommended that you sterilize your jelly jars before filling them with jam. Most jam and jelly requires a processing time of 5 to 15 minutes for half pint or pint containers, depending on your elevation. For complete instructions for making jam and jelly, refer to the instructions included with your pectin, or visit the National Center for Home Food Preservation’s website. You can find the link under my Resources page.