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Making Jams and Jellies from Frozen Fruit

Making Jams and Jellies from Frozen Fruit

Can you make jam or jelly from frozen fruit? Absolutely! I do it every year. I freeze up my excess berries as they come in from the garden and then make batches of jam as I need throughout the winter.

But there are some tips to making jams and jellies from frozen fruit or juice:

  • The best frozen fruits for jams or jellies are strawberries, blackberries, raspberries, Tayberries, Marionberries, Ollalieberries, blueberries, red and black currants, gooseberries and rhubarb. I've also had success with peaches and figs.
  • Before freezing the fruit, measure the fruit and mark the container with the name of the fruit, the date and the original volume. Many fruits collapse as they thaw and may create an inaccurate measure.
  • Jams and jellies from frozen fruit and juice are better if no sugar is added before freezing.
  • When freezing fruit for jelly or jams, you generally should avoid dead-ripe fruits, sticking to a mix of 1/4 slightly under-ripe and 3/4 ripe fruit. That will have more firmness later.
  • Thaw frozen fruit in the refrigerator until only a few ice crystals remain. Then use it without delay. Follow directions for the type of jam you are making (see a list of easy reliable recipes below) and follow the recommended proportions of fruit (measured before freezing), pectin and sugar.

Using frozen fruit juice to make jelly

When making jelly from frozen juice, thaw frozen juice in the refrigerator overnight. Measure juice and use it immediately in recommended proportions with sugar and pectin.

Easy to follow, reliable jam and jelly recipes

You should use a water bath canner

jams and jelly questions and answers

NEW! What are the differences between jams, jellies, preserves, butters, conserves, etc.?

What's wrong with using paraffin or inversions methods?