No Cook Freezer Jam Recipes

HOW TO MAKE NO-COOK FREEZER JAM

Steps:

• Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.

NO COOK FREEZER JAM

Steps:

• Stir sugar and contents of package in a bowl until well blended.
• Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
• Ladle jam into clean plastic (or glass)freezer jars.
• Twist on lids and let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
• Fresh Peaches: 12 medium.
• Frozen Peaches: 3 (16 oz) bags.
• Fresh Raspberries: 6 (6 oz) pkgs.
• Frozen Raspberies: 3 (12 oz) bags.

NO-COOK FREEZER JAM

Steps:

• Wash and mash your fruit - about 2 pounds makes about 4 cups of fruit. If you like your jam with chunks of fruit you can do it by hand with a potato masher, but I just gave it a whirl in my food processor -super easy!
• In a separate bowl, briskly whisk 1 1/2 cups of sugar and 5 tablespoons of pectin.
• Add the mashed fruit to the pectin/sugar mixture and stir for 3 minutes making sure to scrape sides and bottom of bowl. (I did all the whisking/mixing in my Kitchen Aid with the whisk attachment - again, super easy!).
• Pour into clean containers that can freeze (glass jars or plastic freezer containers) and let it set on the counter for 30 minutes before freezing.

BLACKBERRY NO-COOK JAM

Steps:

• Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
• Stir sugar into fruit and set aside for 10 minutes.
• Mix the water and the pectin together in a small saucepan.
• Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
• Stir the pectin/water into the fruit and stir constantly for 3 minutes.
• Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
• Store in freezer.
• After opening, store in refrigerator up to 3 weeks.

APPLE FREEZER JAM

Steps:

• In large bowl, mix apples, sugar, cinnamon and ginger; toss to coat. Set aside at room temperature 30 minutes.
• Place the apples and any collected juices into large pot, and mix in pectin. Heat to boiling; reduce heat to medium, and cook jam until thickened and apples have softened, about 10 minutes.
• Use ladle to transfer jam into clean jars, leaving about 1/2 inch space at top of each jar. Place lids on top, and allow to cool to room temperature (at least 2 hours), before freezing. Defrost jam in refrigerator before using.