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