Making your own jam and jelly is easy. At least I think it is, as I use the freezer method for most of my jams rather than the cooked method. Freezer jams require no cooking and the finished product tastes remarkably like fresh fruit. It takes three ingredients to prepare freezer jams: fruit, pectin and sugar. For consistently reliable and delicious results, it is important to always measure properly and follow the recipe exactly. Freezer jams and jellies have a softer set, which I like, because you can pour it over ice cream or top a cheesecake or angel food cake.
Fruit
Use firm, ripe fruit for the best flavor. Since you won’t be cooking the fruit, the flavor of the jam is going to be much like the flavor of the fruit. So, if the fruit is over- or under-ripe, you will be able to taste it. Jam made with under-ripe fruit may also gel too much, while jam made with overripe fruit, may not gel enough. Some fruits such as apricots, peaches, mangoes and apples need extra acid (use lemon juice) to help them thicken.
Pectin
Traditional cooked recipes called for making jams and jellies without pectin; this required a long cooking process to thicken the jam. Pectin, which occurs naturally in fruit, is what makes the jam “set” or thicken. Some fruits have more natural pectin than other.
For cooked jams or jellies, using store-bought powdered or liquid pectin dramatically reduces the cooking time as well as helps preserve the vitamins and flavor of the fruit, and requires much less added sugar.
The concentrated natural pectin you buy in the supermarket is commercially produced from fruit — usually apples or citrus. The most common freezer jam recipes call for powdered pectin; however, you should use whichever form of pectin product your recipe specifies as they are not interchangeable.
Some recipes call for additional pectin to thicken it. I do this when I want my jam to have a thicker consistency (more like preserves); I just add a little more to my mixture.
Sugar
Sugar inhibits the growth of bacteria, which keeps your jam fresh, fruity and safe to eat. Jam recipes are formulated to call for a certain ratio of pectin to sugar — this ratio is important because the jam will not gel properly if you don’t use the correct amounts.
There are also low-sugar pectins that allow you to reduce the amount of sugar needed in your jam recipe.
Remember, it is important to follow the recipe proportions and instructions on the package. Altering recipes or ingredients can cause your jam or jelly to fail to thicken properly.
Prep work
Freezer jam or jelly ingredients are simple and the procedure is quick. Before you begin making the jam, have all your jam jars ready and waiting. Use either sturdy plastic containers with tight-fitting lids, or short, wide-mouthed glass jars made especially for the freezer.
It is best to choose containers that are no bigger than pint-size; the jam will not set up as well in larger containers. Wash them as you would any other dishes; there is no need to boil them as with traditional jam making. As the name implies, freezer jam is meant to be stored in the freezer. In fact, it will keep beautifully in the freezer for up to a year.
Freezer Strawberry Jam
2 pints strawberries, hull, discard stems and crush the berries (2 cups crushed)
4 cups sugar
1 box fruit pectin (Sure Jell)
3/4 cup water
In a large bowl, crush one cup of strawberries at a time, use a potato masher for best results. If using a food processor, pulse to a very fine chop. Do not puree. Jam should have bits of fruit.
Measure 2 cups of the prepared fruit (exact amount). Place into a separate bowl. Measure 4 cups of sugar (exact amount) into another bowl. Stir the sugar into the prepared fruit. Mix well.
Let the mixture stand for 10 minutes. Stir occasionally. In a small saucepan, stir together one box of pectin and ¾-cup water.
Pectin may start out lumpy. Bring the mixture to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly.
Remove from the heat. Stir the pectin mixture into the fruit mixture. Stir constantly until the sugar is completely dissolved and no long grainy, about 3 minutes. A few sugar crystals may remain.
Pour into prepared jars or containers, leaving a ½-inch space at the top for expansion during freezing. Cover with the lids. Let stand at room temperature for 24 hours. Refrigerate up to 3 weeks or store in the freezer for up to one year.
Hot Pepper Jelly
2 small green bell peppers
4 small red bell peppers
6 large jalapeño peppers
1-1/2 teaspoons salt
1-1/2 cups apple cider vinegar
6 cups sugar
1 package fruit pectin (sure Jell)
Stem and halve all peppers; discard seeds and membranes. Protect your hands with rubber gloves while preparing jalapeño peppers. Finely chop peppers (I use my food processor).
Use two bowls — place the chopped/ ground bell peppers together in one bowl and the chopped/ground jalapeños in another. Measure out 1 cup bell peppers and ¾-cup jalapeños and place into a large saucepan. Measure the sugar and place in a separate bowl. Add the salt, apple cider vinegar and pectin (Sure Jell) to the peppers. Bring the mixture to a rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat. Quickly stir in the sugar. Return the mixture to a full rolling boil and boil exactly one minute, stirring constantly.
Remove from the heat. Skim off any foam. Ladle quickly into prepared jars, filling to ½-inch from the top (a canning funnel works well). Top with lids. Let stand at room temperature for 24 hours.
Refrigerate up to 3 weeks or store in the freezer for up to one year. Thaw in the refrigerator.
Yield: about seven ½-pint jars.
Skillet Blueberry Jam
1 pint blueberries, mashed
2 tablespoons powdered fruit pectin (Sure Jell)
1/2 teaspoon margarine or butter 1 cup sugar
In a skillet (do not use cast iron), heat the blueberries, pectin and butter over medium high heat; stir constantly until the mixture boils.
Stir in the sugar; bring back to a boil and boil for 1 minute. Remove from the heat. Pour the jam into 2 half-pint jars with tight fitting lids. Cover and refrigerate until the jam is set and cold.
Refrigerate up to 3 weeks or store in the freezer for up to one year. Thaw in the refrigerator.
Source: Ambrosia
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