No-Cook Freezer Jams

No-Cook Freezer Jams

Words by Sue Burns | Photos by Topograph

Is there a better way to start a summer morning than with homemade jam atop fresh muffins, scones, or toast? The sun seems to shine a little brighter when savoring fruit preserves crafted at home. Opening the pantry door to shelves lined with jars of homemade jams and preserves is a gratifying sight indeed. And packing a child’s school lunchbox with fresh strawberry jam on a peanut butter sandwich says “I love you!” like nothing else can.

In our hot summer days, getting motivated to make jam can be a challenge. Stirring a boiling mixture of fruit and sugar, while jars boil in water on another burner sounds sweaty—and less than appealing when it’s 105 outside. But no-cook freezer jams don’t require any of that! They’re a simple, quick, delicious way to preserve summer’s (or any season’s) bounty of fruits. Even the most experienced preservers can appreciate freezer jams for their fantastic qualities. They are easy enough for children to help with and don’t require special equipment. Only one special ingredient: Freezer (or Instant) pectin, is necessary (regular or low-sugar pectin cannot be substituted). They use much less sugar than cooked jams because of the freezer pectin, and Splenda can be used for a no-added sugar jam.

Freezer jams are fun! They’re as pretty as they are delicious, retaining the bright color and flavor of freshly picked fruit. If you compare freezer jams and cooked jams, you’ll notice differences in appearance and taste. Flavors are easily varied using fruit combinations, herbs, spices, and even chile peppers for extra zing. Because they do not have to be sealed through processing in a boiling water or atmospheric steam canner, they can be packed in unique, pretty jars that don’t need sterilization–just a good wash in hot, soapy water.

To make the jam, sugar (or Splenda), and freezer pectin are combined in a bowl. In a separate bowl, the fruit(s) of choice are crushed after any peels, pits, seeds, and hulls are removed. Lemon juice, herbs, or chile peppers can be added at this point. The fruit is added to the sugar-pectin mixture and stirred for three minutes to dissolve the sugar and activate the waterpectin reaction (this takes the place of cooking). The jam is ladled into containers and sits at room temperature for 30 minutes, at which point it can be served, refrigerated or frozen. No fuss, no muss, and no sweating in the summer heat!

It’s important to remember that because they are not sealed through processing, these jams are not shelf stable and must be stored in the freezer or fridge. In the freezer, the jams will last at least a year (actually longer, but quality will decrease after the first year); once opened, they will keep in the refrigerator for about three weeks.

Now you’re ready to head out for fresh fruits to preserve in no-cook freezer jam. Just think about enjoying the taste of summer in fresh strawberry or spiced peach jam on a December morning, or, more immediately, your kids asking to pack their own PB&Js because they helped make the jam— how “cool” is that?

BALL® REALFRUIT FREEZER JAM RECIPE

INGREDIENTS for 2 / 4 / 6 cup containers

1⅔ / 3½ / 5 cups crushed fruit (with stems, pits, peels, etc. removed as appropriate)

⅔ / 1⅔ / 2 cups granulated sugar (or Splenda®)

2 / 4 / 6 tablespoons Ball® RealFruit Freezer Pectin

1 / 2 / 3 tablespoons lemon juice (only if using peaches)

DIRECTIONS

1. Stir sugar and pectin (and lemon juice if using peaches) together in a bowl.

2. Add crushed fruit and stir the mixture for 3 minutes.

3. Ladle jam into clean containers, leaving ½" headspace. Let sit 30 minutes.

4. Enjoy immediately or freeze for up to 1 year.

5. Keep jam in the refrigerator between uses.

6. Thaw in refrigerator before serving.