Quick Answers
Can fruits be frozen and used later to make jams and jellies?
Fruit can be frozen and made into jam or jelly later.
The best fruits for this purpose are blueberries, red
and black currants, gooseberries, and rhubarb. Accurate
measurements are important in jam making. Some fruits,
after being frozen, tend to collapse on thawing. This
makes it difficult to measure the fruit accurately. For
this reason, it is wise to pack measured quantities and
then label them. Do not add any sugar to fruit which is
being frozen for jam or jelly making. All the fruits
listed above freeze well without sugar. When making jam
or jelly from frozen fruit, thaw the fruit in the
refrigerator until only a few ice crystals remain. Then
follow directions for the type of product you wish to
make. Unsweetened juices can be frozen for later use in
jelly-making. Use 1/4 under-ripe and 3/4 ripe fruit.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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