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Green Living 101: How do I make make traditional or no-cook freezer jam?

Freezer Jam: It's quick and easy to preserve all your favorite delicious fruits with Ball Simple Creations Freezer Jam Fruit Pectin--prepared in less than 30 minutes and with no cooking required. So easy, your kids can get involved. No-cook freezer jam also uses half as much sugar as traditional jam, so it’s lower in calories. Have a few peaches, the last of the strawberries and blueberries—if that sounds good to you then you can make mixed fruit jam. 

 

You'll need to crush the fruit with a potato masher or food processor, stir in the no-cook pectin, sugar or your favorite artificial sweetener, and you're ready to go. Once you've mixed everything together, you'll just place the concoction in clean jars. I scald mine in boiling water. Some people use plastic jars, but many today avoid storing food in plastic. Look for ball no-cook freezer jam pectin and follow the direction for your specific fruit. The pectin should cost below $3 to make 5 pints of jam.

 

Ball brand makes a no-cook freezer jam pectin. You’ll find in the canning section of the grocery store. You may wish to buy some extra for year-round use as some stores only carry the pectin seasonally.  

 

sample recipe

 

 

Mix it all together: ladle into scalded jars; cover with fresh lids and clean rims.

 

Traditional Jam

 

The process is much like freezer jam, but will use more sugar and the mixture must be boiled and simmered. The recipe available on the pectin container will give you the exact amount of sugar needed. You should not use less sugar, because it serves to acidify the jam. Most recipes will also call for lemon juice. The jars and lids must be handled with sterile technique.  See the video below for an introductory lesson. Or go see specific directions and supply list at Making Jam. If you are lucky enough to have a grandma who knows how to make jam using canning techniques—invite her over and learn from her. It is possible to make jam without pectin; but it requires more expertise. The jam must be cooked to the state where the sugars and juice make a gel consistency Old fashioned jam making is a technique that should not be lost.  Because jams are stored without freezing or refrigeration (until opened) you must be cautious, as with all canning mistakes can lead to botulism. Never use a canned product that is discolored or that has a lid which is not clearly sealed and concave. The starter video below is a great primer.