Freezer jam

[Aberdeenplotter]

anyone got a freezer jam recipe that doesn't use lemon juice? Also, a source of powdered pectin would be good. Not stocked by ASDA or that other one that wants a share of everyone else's market.

[Hans Mum]

powdered pectin is available online
Silver Spoon Pectin - £2.95 - Preserve Shop - Your Complete Preserving Shop and Guide

& heres a recipie I used a couple of years ago

Freezer Jam Article - Allrecipes.com

[Aberdeenplotter]

Thank you, I'll have a looksee at that

[sauzee]

Morrisons are selling a pack of 3 Silverspoon pectin for £1.28 i bought 2 packs yesterday

[Aberdeenplotter]

Thank you sauzee

[chris]

I've found it in all the big supermarkets (larger stores). I *think* we bought some ocado's own brand stuff.. (before anyone scoffs - quidco cashback + voucher ).

Edit: I don't have a freezer jam recipe, but I do have a fridge jam one at home if that's any use?

[Alison]

Probably being a bit dim but what's this with freezer jam? I make jam so I can preserve the fruitiness of my crops through the winter without freezing etc as I wouldn't have the room - same reason I bottle fruit too although that's a bit experimental at times. The only reason I can see for freezing it would be so that you could reduce the amount of jam but am I missinig the point?

[Aberdeenplotter]

Normal jam making requires the fruit to be cooked both to release the natural pectin, to reduce the water content (fruit is 90% water), and provide keeping qualities. But cooking unavoidably changes the flavour - even the most expensive “preserves” don’t taste of fresh fruit. The advent of domestic freezers - and Certo - has changed all that. Freezer jam requires no boiling. The fruit is simply crushed with sugar, lemon juice and Certo, left to set and frozen. It tastes delicious - just like fresh strawberries ! (And it works just as well with raspberries too, by the way).

The above taken from the Certo website

[chris]

Anyone would think you were on their payroll!

[Aberdeenplotter]

I fail to see why and quite frankly, I find that comment offensive. Alison asked a question and I provided the best information I could find for her.

[Alison]

Thanks, so it's more of a fruit puree than a jam as we tend to think of them then? Don't use certo, is it that high pectin sugar stuff or am I misremembering? And sorry for all the questions.

[Aberdeenplotter]

it is apple pectin extract but no sugar. The recipes on the Certo site all use lemon juice which my better half is unable to consume and as you will see, that was the issue at the heart of the thread when posted. I haven't made it before but it is commonly referred to as freezer jam. No problem with the questions, it is how we all learn new stuff

[zazen999]

AP - I never put lemon juice in my jams in the first place.

[Alison]

I use lemon juice in some of my jams but only ones like strawberry which won't set otherwise. Not sure I'm going to try and freezer jam but it's been interesting to find out.

[Aberdeenplotter]

AP - I never put lemon juice in my jams in the first place.

Me neither which is why I was trying to find a recipe for the freezer jam without. I think the acidity of the lemon juice must act with the pectin to thicken. I'll just settle for runny if I have to