Making Jam and Jelly From Frozen Fruit (2103)

Many fruits for jams and jellies mature at the same time. You can freeze many of these fruits in summer and process them during fall and winter.  Correct measurements are important when making jams and jellies. Some fruits, after freezing, tend to collapse on thawing, making it difficult to measure the fruit accurately. Pack the measured amount of fruit for each batch and then mark the measurement on the top of the airtight freezer container. Do not add any sugar to fruit you freeze to make jam or jelly.

When you make jams and jellies from frozen fruit, thaw the fruit in the refrigerator until only a few ice crystals remain. Follow directions for the recipe you wish to make. Use the same proportions of fruit (measured before freezing), pectin and sugar as if the fruit were fresh.

Save freezer space by making juice for jelly making before freezing, instead of making it later from the frozen fruit. Take time to boil the fruit to extract the pectin and the juice. Put cooked fruit in a jelly bag and let juice drip through.

Pour cooled strained juice into rigid plastic freezer containers or wide-mouth freezer jars, leaving two inches headspace to allow for expansion during freezing. Then label with the amount and kind of juice and freeze. When you make jelly, thaw frozen juice in the refrigerator overnight. Measure juice and use it immediately in proper proportions with sugar and pectin.

Follow recommended and tested recipes for jam or jelly. Jams and jellies should be placed in a sterilized canning jar and processed in a boiling water bath for 5 minutes (after the water comes to a boil) to assure a good seal and prevent mold growth. For more information about jams and jellies, contact your local cooperative extension office.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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