Freezer Jam with Pomona’s Pectin
Freezer Jam with Pomona’s Pectin can be a great alternative to heating up your kitchen on a hot summer day, while still preserving your delicious bounty. The recipe ingredients list covers two different fruit categories. The top section is for Strawberry, Blueberry, Raspberry, Sour Cherry, Pear, Kiwi, Blackberry and Plum. The second set of ingredients is for Peach, Apricot, and Nectarine.Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See our store locator for where you can purchase some in your area, or place an order with us online!
Ingredients
- Strawberry, Blueberry, Raspberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum Remove hulls, stems, pits, skins as required; mash or grind room temperature fruit
- 4 cups mashed fruit
- ¼ cup lemon or lime juice optional
- ½ to 1 cup honey OR 3/4 to 2 cups sugar
- ¾ cup boiling water for dissolving pectin
- 3 tsp pectin
- 4 tsp calcium water (step #1) plus more if needed…see directions that follow
- Peach, Apricot, Nectarine Pit, chop and mash or peel, pit and mash fruit. Bring to boil in pan. Boil for 2 minutes while stirring. Let cool in bowl.
- 4 cups mashed boiled, cooled fruit
- ¼ cup lemon or lime juice
- ½ to 1 cup honey OR 3/4 to 2 cups sugar
- 3/4 cup boiling water for dissolving pectin
- 4 tsp pectin
- 4 tsp calcium water (step #1) plus more if needed…see directions that follow
Instructions
- Before You Begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse freezer containers.
- Prepare fruit. Measure fruit into large bowl with lemon or lime juice (if called for/using).
- Measure sweetener of choice, add to fruit, mix well.
- Bring 3/4 cup water to a boil. Place into food processor/blender. Add proper amount of Pomona’s Pectin, to make liquid pectin. Make sure to VENT LID. Blend 1-2 minutes until all the powder is dissolved. (if mixture is too thick add a small amount of additional water, juice, or some of your fruit to loosen up and assist with removing from blender)
- Add liquid pectin to fruit, mix well.
- Add 4 tsp. calcium water from jar, mix well into fruit mixture. Jell should appear. If not, stir in 1 tsp calcium water at a time until jam is jelled. Stop adding calcium water when no improvement in jell is seen. See Note.
- Fill containers to 1/2″ headspace to top of container. Allow to cool and come to room temperature BEFORE placing in the freezer. Store in freezer for up to 1 year. Refrigerate after thawing. Lasts about 1 week in refrigerator if raw, 2-3 weeks if it's been cooked.
Notes
Some fruits may not jell as well as a raw jam. If your batch is not gelling well, put runny jam in a pan, bring to a boil & stir 1-2 minutes. Jells when cool. Store cooled jam in freezer. Lasts 2-3 weeks in refrigerator.