Freezer jam?

[Addie]

Anyone make it? Care to share your method?

I'm intrigued by the idea of the fruit being uncooked and fresher tasting, and I like not having to process the jars for shelf-stability. We have a chest freezer so space isn't a concern. I made a test batch with peaches, using Bell's freezer jam pectin, and I thought the flavor was a bit funny. I also realized after the fact that the pectin has preservatives, which I'm not a fan of.

Thoughts?

[jpamama]

I use Certo brand pectin and just follow the instructions for freezer jam - you can't really fudge the recipe or the jam won't turn out. I make raspberry freezer jam and just love it - nothing you can buy comes close!
Would love to hear if other people have a different way that works too!

[cristeen]

You can use Pomona's to make freezer jam too. I always recommend Pomona's because you don't have to follow the exact recipe with the precise amount of sugar. It also doesn't have any of the preservatives the others do. I find it at my local HFS, and even some high-end regular grocery stores.

[Narmowen]

I do it the same way, Jpamama. We just made blueberry & strawberry this year!

[Addie]

I found Pomona's at Whole Foods, it looks like a much better option than the Bell's stuff I got. I'm getting a whole flat of organic blueberries from my CSA tomorrow. Blueberry jam for all!