Freezer Jam (2101)

Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes. Sort and wash fully ripe fruit. Drain. Remove caps and stems from berries, and crush.

The basic recipe for uncooked jam is three cups crushed berries, five cups sugar, one package powdered pectin and one cup cold water. You'll need about one and a half quarts of whole berries to make 3 cups crushed berries. For best results refer to the directions that come in the pectin box.

To make the jam, measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.

Dissolve powdered pectin in one cup cold water in a saucepan. Bring to a boil and boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.

Pour the jam into clean freezer containers or canning jars, leaving one-half inch headspace. Cover the container and let stand for 24 hours, or until the jam has set and is firm. This quantity makes about seven half-pint jars or freezer containers.

You must store uncooked jams in the refrigerator or freezer. You can hold them for several weeks in a refrigerator or up to a year in the freezer. If kept at room temperature the jam will mold or ferment in a short time. Once you open the container, keep refrigerated and use within a few days.

Thaw jam from the freezer overnight in the refrigerator. If the jam is too firm, soften it by stirring. If it tends to separate, stirring will blend it again. If freezer jam is too soft, bring the jam to a boil in a saucepan for one minute and it will thicken as it cools. Store in the refrigerator.

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