Pomona's Raw Freezer Jam

 

Freezer Jam with Pomona's Universal Pectin
 
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This recipe is for raw freezer jam using Pomona's Universal Pectin. "Raw" simply means you do not cook the jam. The jam can be stored in any air-tight container, in the fridge for 1 week and up to 1 year in the freezer. (Note: I'm certain we've kept it in the fridge longer than 1 week without it going bad, but do what you feel safe with!) Recipe suitable for the following fruits: Strawberry, Blueberry, Raspberry, Blackberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum, Peach, Apricot, Nectarine This recipe is from Pomona's Pectin website, but I have re-written it for ease and specifically for raw freezer jam, and have added notes as well.
Author:
Serves: 4-6 cups
Ingredients
  • 4 cups mashed fruit (see step 3 below for preparation details)
  • ½ cup to 1 cup honey OR ¾ to 2 cups sugar (I use sugar)
  • ¾ cup boiling water
  • 3 teaspoons pectin (or 4 teaspoons pectin if using peaches, apricots or nectarines)
  • 4 teaspoons calcium water (plus more if needed, see step 1 below for how to prepare)
Instructions
  1. Prepare calcium water: Combine ½ teaspoon calcium powder (included in the box) with ½ cup water in a small clear jar with a lid. Shake well. Set aside. Extra calcium water should be stored in the refrigerator for future use if needed.
  2. Wash and rinse freezer containers. Set aside.
  3. If using Strawberry, Blueberry, Raspberry, Blackberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum: Remove hulls/stems/pits/skins as applicable, mash or grind, then measure to 4 cups. Make sure fruit is at room temperature when making the jam. If using Peach, Apricot or Nectarine: Pit/Chop/Mash OR peel/pit/mash fruit - bring to boil in a pan, boil for 2 minutes while stirring then let cool in a bowl, then measure to four cups.
  4. Measure fruit into large bowl. Add chosen sweetener (honey or sugar) to fruit and mix well.
  5. Bring ¾ cup water to a boil. Carefully pour into a food processor or blender. Add 3 teaspoons pectin (note: for peach, apricot, nectarine add 4 teaspoons pectin). Vent lid and blend 1-2 minutes, until all powder is dissolved. (Jane note: I brought the water to a boil, then removed the pan from the heat, added the pectin, and whisked vigorously for 2 minutes and this worked, too.)
  6. Add hot liquid pectin to fruit mixture and stir to mix well.
  7. Add 4 teaspoons calcium water from jar, mix well into fruit mixture. Jell should appear at this point. If not, stir in 1 teaspoon calcium water at a time until jam is jelled.
  8. Fill containers, leaving ½" space at top of container. Store in freezer immediately for up to 1 year. Refrigerate after thawing.

https://thisweekfordinner.com/pomonas-universal-pectin-freezer-jam/ 

Freezer Jam with Pomona’s Pectin

Freezer Jam with Pomona’s Pectin can be a great alternative to heating up your kitchen on a hot summer day, while still preserving your delicious bounty. Our process is a little different, so please read below for instructions and options.
Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See our store locator for where you can purchase some in your area, or place an order with us online!

Ingredients

  • Raw Fruit: Strawberry, Blueberry, Raspberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum Remove hulls, stems, pits, skins as required; mash or grind room temperature fruit
  • 4 cups mashed fruit
  • ¼ cup lemon or lime juice optional
  • ½ to 1 cup honey OR 3/4 to 2 cups sugar
  • ¾ cup boiling water for dissolving pectin
  • 3 tsp pectin
  • 4 tsp calcium water (step #1) plus more if needed…see directions that follow
  • Raw Fruit: Peach, Apricot, Nectarine Pit, chop and mash or peel, pit and mash fruit. Bring to boil in pan. Boil for 2 minutes while stirring. Let cool in bowl.
  • 4 cups mashed boiled, cooled fruit
  • ¼ cup lemon or lime juice
  • ½ to 1 cup honey OR 3/4 to 2 cups sugar
  • 3/4 cup boiling water for dissolving pectin
  • 4 tsp pectin
  • 4 tsp calcium water (step #1) plus more if needed…see directions that follow

Instructions

  • Before You Begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash and rinse freezer containers.
  • Prepare fruit. Measure fruit into large bowl with lemon or lime juice (if called for/using).
  • Measure sweetener of choice, add to fruit, mix well.
  • Bring 3/4 cup water to a boil. Place into food processor/blender. Add proper amount of Pomona’s Pectin, to make liquid pectin. Make sure to VENT LID. Blend 1-2 minuted until all the powder is dissolved. (if mixture is too thick add a small amount of additional water, juice or some of your fruit to loosen up and assist with removing from blender)
  • Add liquid pectin to fruit, mix well.
  • Add 4 tsp. calcium water from jar, mix well into fruit mixture. Jell should appear. If not, stir in 1 tsp calcium water at a time until jam is jelled.
  • Fill containers to 1/2″ headspace to top of container. Allow to cool and come to room temperature BEFORE placing in the freezer. Store in freezer for up to 1 year. Refrigerate after thawing. Lasts about 1 week in refrigerator.

Notes

Option #1: You can make freezer jam with ANY of the jam recipes from our website, cookbook or the recipe sheet that comes with Pomona’s Pectin.
All of the ingredients in the recipe stay the same, the only difference is that you get to skip the water-bath canning process. Simply follow the recipe instructions, place your cooked jam into jars, allow them to come to room temperature, pop on the lids and place them into the freezer for up to 1 year. Refrigerate after thawing. Lasts about 3 week in refrigerator.
Option #2: If you are wanting to make an uncooked freezer jam, you are welcome to do that too! We call it our “Raw Freezer Jam”. Due to customer preference for the cooked version, we removed this recipe from our printed instruction sheet…but it is still darn tasty and a great solution when cooking with little helpers!  [ see below for ingredients and instructions ]

https://pomonapectin.com/freezer-jam-with-pomonas-pectin/


The Best Strawberry Freezer Jam

Yield: 3 Pints of jam
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1 box of Pomona's Pectin
  • 4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)
  • 1 ½ cups granulated sugar, or honey (see note)
  • 2 tablespoons fresh lemon juice
  • ¾ cups boiling water

Instructions 

  • Take out the small white packet of calcium powder and measure 1/4 teaspoon into a jar or container with a lid. Pour in 1/4 cup water. Shake well; set aside. The rest of the dry calcium powder can be stored indefinitely for later use.
  • Add the sugar and lemon juice to the strawberries and stir well.
  • In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
  • Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
  • Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be discarded or stored in the refrigerator for months.)
  • Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).

Notes

Pectin: this recipe has only been tested and made using Pomona's Pectin; other brands of pectin will not work the same in this recipe.
Sweetener: I've never made the jam with all honey (although you can); but half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey. 
Following the Recipe: you'll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona's box to use later. It won't spoil. One box of Pomona's Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used). 
Doubling: this recipe can be doubled.
Food Processor: I use my food processor to puree the strawberries and it makes adding/mixing in the pectin and calcium water simple, too.  https://www.melskitchencafe.com/best-strawberry-freezer-jam-low-sugar/

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