Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Freezing Preserves


weinoo
 Share

Recommended Posts

In a Ruth Reichl's weekly newsletter I received via email today, she discussed a technique for a no-cook freezer jam, which lasts up to a year in the freezer.

Specifically, it uses a Ball pectin product and Ball plastic freezer jars. The information can be found here.

It seems so easy and makes me wonder if anyone has had the opportunity to try any jam or preserve using these products, or any other method for frozen jams or preserves, and if so, how were the results?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

I've done large batches of raspberry and strawberry jam using Bernardin Freezer Jam Pectin. I like the results because it gives a very fresh, uncooked flavor to the jam, and I can cut the sugar down significantly (not a fan of super-sweet jams). Tastes something like a thickened puree of fresh fruit mixed with sugar.

I've also simply frozen small batches of jam that were made using Chistine Ferber's method (usually no added pectin). Also a good way to go.

Edited by sanrensho (log)
Baker of "impaired" cakes...
Link to comment
Share on other sites

I've made freezer strawberry jam and peach jam using Sure-Jell pectin, the version for less or no sugar added recipes. Their strawberry jam recipe uses 4 cups crushed strawberries to 3 cups sugar, and the peach uses 4 cups finely chopped peaches to 2.5 cups sugar. I freeze it in one-cup sized Glad containers, but I put about 6 ounces of jam in each to allow for expansion when the jam freezes. The strawberry jam I made last year and this year came out lovely-- it set up nicely and has a wonderful flavor. Using it in mid-winter is like a lovely taste of summer. For some reason though the peach jam I made last year and this year just didn't set up. It still tastes wonderfully peachy, but it's more a sauce rather than jam.

"Fat is money." (Per a cracklings maker shown on Dirty Jobs.)
Link to comment
Share on other sites

Strangely enough, I was wondering the very same thing this week, and ended up making freezer peach jam last night with the Ball freezer pectin and containers. It was very fast - took me about an hour from fruit prep to finish, and I love how easy it is. We don't eat much jam at home, but I do like to preserve peaches and nectarines to mix with my yogurt throughout the year.

I love the freezer jars - they look like they can be reused for a variety of things. But I didn't like the pectin at all. It tastes a little funny, and didn't set well. I think I'll try SureJell next.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By SobaAddict70
      I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite.
      Besides sushi/sashimi, what other uses for pickled ginger are there? And how do you make your own? What goes in the pickling solution? Fresh pickled ginger (not premade) is undyed and a pale beige in color, whereas the premade version is a slight tawny pink.
      Any suggestions?
      Soba
    • By Smarmotron
      What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?
    • By Eldictator
      Any ideas on how I could put a honey centre in a jelly pastille
    • By Keith Orr
      Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
      I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
      Sorta Secret Aardvark Sauce
      1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
      1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
      1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
      1 cup of finely diced white onion
      1/4 cup of yellow mustard
      1/3 cup of sugar
      2 teaspoons of Morton’s Kosher Salt
      1 teaspoon of black pepper
      13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
      2 teaspoons curry powder
      1 cup of water when cooking
      5 or 6 cloves of garlic - roasted if you've got it
      Put it all in the crockpot on high until everything is tender. About 3 hours  Note: I used the crockpot so I don't have to worry about scorching it while it cooks. 
      Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
      Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
      I've thought about making this with peaches or mangoes too, but haven't tried it yet.
       
      Edited for clarity on 11/9/2020
       
      Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
      ( RG2003 )
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...