Freezer Pops Popsicles With Freezer Jam Pectin Recipes
FREEZER POPS (POPSICLES) WITH FREEZER JAM PECTIN
I bought a popsicle kit on clearance for making popsicles with Ball Fruit Jell Freezer Jam Pectin. It's really easy and uses honey, although you could sub. sugar or Splenda. If using the sugar or Splenda, mix it with the pectin before adding to the fruit puree. Cooking time is freezing time.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine fruit puree, fruit juice and honey until mixed.
- Add 1 rounded T of the pectin and stir for 3 minutes.
- Pour mixture into popsicle molds. If using wooden sticks, wait 5 minutes and then insert sticks.
- Freeze until solid (8-12 hours).
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
NO COOK FREEZER JAM
Not sure if this is a new product, but I got a sample of Ball Simple Creations No Cook Freezer Jam Fruit Pectin at Wal-Mart along with some recipes. More info at www.freshpreserving.com
Provided by WI Cheesehead
Categories Raspberries
Time 35m
Yield 5 8 oz containers
Number Of Ingredients 3
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.
Nutrition Facts : Calories 232.2, Sodium 0.6, Carbohydrate 60, Sugar 59.9
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
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