What is your experience with freezer jam?
 

My mother always made the best freezer jams. They came out nice and firm after defrosting. I liked them tremendously because they have a fresher flavor than the cooked products I have tasted.
My experience trying to duplicate her results last year was a disaster. Jam was more like syrup than jam in consistency. Just wondering what kind of experiences you all have had along these lines? The peaches are coming to an end and I would like to get some jam made before they are completely done for the year. Ann in TN

Here is a recipe. Maybe this will help.

•4 cups peeled, crushed fresh peaches
• 1/4 cup fresh strained lemon juice
•1 package (1 3/4 ounces) powdered fruit pectin
•1 cup light corn syrup
•5 1/2 cups sugar

Preparation:

Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use

My Mom made the best strawberry freezer jam - unfortunately, I never learned how to make it!

Sounds wonderful!! Peach and strawberry jam is the best. If you buy a box of pectin, the freezer recipes are usually very easy and fairly fool-proof. The cooked jams always make more per batch and take less sugar. I like the recipe given, may try it with some of my delicious peaches off of my tree. Thanks.

I have made raspberry freezer jam successfully with the liquid pectin. The containers of jam last a long time in the freezer and in the frig as well. I just followed the recipe that came with the pectin, which was no-cook. I did not strain the crushed berries, however, but you can do that step if you wish; it just takes more berries.

I guess I am most curious about the consistency of the finished product that you have gotten. Mom's was always firm enough to leave an impression in the jam when you removed it with a spoon and you needed to use a knife to spread it around. Even following the same recipes that she used mine is always fluid and wants to ooze off the biscuit.

Used to make freezer strawberry jam in MN...picked our own berries. Felt so bad when we used the last container. It was wonderful!!

I bought the plastic Ball brand jars made specifically for freezer jam and followed the recipe to make blackberry jam, peach jam and blackberry, peach, strawberry and cherry jam (not enough of any to make the recipe alone, together they were great too). They all turned out just like the jams/preserves I buy in the store. It has been 3 years since I made them, so I don't remember the recipe!

I have made freezer jam for years. Strawberry, peach and raspberry. I use the recipe that comes with the pectin.
Fresh color and flavor. My mother often would collect jars that "junior" baby food came in and use that jam for gifts.

[QUOTE=ncredbird;5439825]I guess I am most curious about the consistency of the finished product that you have gotten. Mom's was always firm enough to leave an impression in the jam when you removed it with a spoon and you needed to use a knife to spread it around. Even following the same recipes that she used mine is always fluid and wants to ooze off the biscuit.[/QUOTE

I've had the same runny problem in recent years as well. In the 70-'s through 90's, no problems. But recently, I've given up on jams, jellies...maybe the berries have less pectin or maybe the companies that make the pectin that's added have changed their formulas/

All because of this thread, when I was in town yesterday, I went and bought some more of the Ball Freezer Jars just to get the recipe!!! To make 5 pints of jam you need: 4 cups of crushed fruit, 1-1/2 cups of sugar, 5 TBSP Ball Real Fruit Instant Pectin. Stir the sugar and pectin together in a bowl, add fruit and stir for 3 minutes. Ladle into jars, let set on counter for 30 minutes then refrigerate for immediate use or put in freezer. Worked like a charm for me.

i used the recipe in the Ball Canning Book. Came out fine. Love freezer jam...

My family absolutely loves the strawberry freezer jam. I use the boxed Sure Jell brand and fresh 'local' berries. I wouldn't be too upset about the firmness or consistency of the product. It is good anyway you serve it. I do think the problem must be from the measuring of the ingredients.
I've had grand daughters sneak a jar out of the freezer to take back to college with them. lol
If there is just one jar out at family gatherings and two tables set for the number of family the strawberry jam somehow goes missing. Some prefer it to dessert.

Made freezer jam a few years ago and it was wonderful! Being a beginner, I followed the recipes on the box of pectin EXACTLY. They came out great! My last batch was blackberry jam but I didn't have enough juice, so I added orange juice. Probably about 3/4 blackberry and 1/4 orange. It was the best of all that I made!!!!!!