Freezer jam - cook or no cook? - Mothering Forums

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#1 of 3 Old 07-10-2008, 01:40 AM - Thread Starter
 
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In trying to find a recipe today for strawberry freezer jam, I came across lots of recipes with little difference other than one requires cooking the berries, then freezing, and the other just says boil the pectin and add to the fruit, then leave the fruit on the counter overnight. That seems like it would leave the natural enzymes in tact a bit more (and I love leaving things on my counter overnight!) But I also want the jam to last until next year's berries...so, anyone know?

Also, can I use rapadura for freezer jam?

Thanks!
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#2 of 3 Old 07-10-2008, 07:33 AM
 
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You don't need to cook it if you're going to freeze it. My mom makes loads and loads of strawberry freezer jam every year and that's precisely what she does.

I've used rapadura with good success for freezer jam, too.

HTH -- happy jammin'.
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#3 of 3 Old 07-10-2008, 08:34 AM
 
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I did both. Actually I made cooked jam and a few didn't seal properly so they became freezer jam (canned 40 jars and was getting sloppy at the end : ). But I also love uncooked freezer jam since the berries are so fresh and yummy :
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