We use the Sure jell recipe no processing needed to freeze. Wife uses the plastic containers that frosting comes in for freezer preserves, Also keeps for several weeks in the refrigerator when thawed. Has fresh fruit taste. everyone likes.
I checked "Putting Food By" and Ball's "Complete Book of Home Preserving" (both of which are great reference books -
there's no mention in either of needing to process (hot or boiling water bath) freezer jams - Ball suggests using their "freezer" pectin (which requires less added sugar). You may need to heat the fruit in order to de-activate some enzymes that may interfere with jelling. Ball seems to say that you prepare the fruit/sugar/pectin mixture, put in sterilized freezer-safe jars, cap, let stand until jelled, then either refrigerate for 3 weeks or freeze for up to one year.
It seems to be a question of how/where you want to store the "fruits of your labors" [sorry, couldn't resist).
If you don't want to, or can't store it in a freezer, it's probably better to follow a regular recipe and do the boiling water bath as per usual, which will make it shelf-safe.
Hope this helps!
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Thanks for the link. But why would they want me to freeze it still (my recipe, that is) with doing a hot bath.
I guess my question really is: If I'm doing the hot bath, is it safe for shelf life, like most jams? If anyone can answer that, I'd appreciate it, as I wanted to give it as gifts and don't want to make anyone sick.
I recently got a recipe from a website for freezer jam that sounds yummy. You prepare it like regular canning bath, but it states that it freezes wonderfully and will keep for one week after it's out of freezer. My question is: What is the purpose of the hot water bath if you have to freeze it. I mean, isn't the point of the hot water bath to keep things stored longer?
Is anyone else familiar with 'freezer jams'? I'm a newbie at canning in general. Trying it now for the first time for Holiday gifts.
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