No Cook Freezer Jam Recipes

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NO COOK FREEZER JAM



No Cook Freezer Jam image

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

1 (1 5/8 ounce) package ball simple creations no cook freezer jam pectin
1 1/2 cups sugar or 1 1/2 cups Splenda granular
4 cups fresh fruit (see NOTE) or 4 cups frozen fruit (see NOTE)

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

HOW TO MAKE NO-COOK FREEZER JAM



How to Make No-Cook Freezer Jam image

Try this no-cook freezer jam recipe that will taste amazing on toast, scones, or biscuits. You won't believe how simple it is to make and store this easy jam recipe.

Categories     brunch     side dish

Time 45m

Yield 20 servings

Number Of Ingredients 4

2 c. crushed strawberries
4 c. sugar
1 box (1 3/4-ounce) SURE-JELL Premium Fruit Pectin
3/4 c. water

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.

FREEZER STRAWBERRY JAM



Freezer Strawberry Jam image

Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!

Provided by Lennie

Categories     Strawberry

Time P1DT3m

Yield 5 cups

Number Of Ingredients 4

1 quart fully ripe strawberry
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

Steps:

  • You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
  • Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
  • Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
  • Let stand for 10 minutes, stirring occasionally.
  • Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
  • Continue boiling and stirring 1 minute.
  • Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
  • Fill prepared containers immediately to within 1/2 inch of tops.
  • Wipe off top edges and immediately cover with lids.
  • Let stand at room temperature 24 hours.
  • Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
  • Thaw frozen jam in the fridge before using.

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