Cherry Freezer Jam
I wanted to see what it would be like to make cherry freezer jam. It was out of my element and not as difficult as I tried to make it.
All gel comes with recipes on how to do it.
The differences I found. In freezer jam, you add water and you don’t use jars (or I didn’t, I used Tupperware Freezer Containers.)
Canning involves no water, sterilized jars, lids and seals.
What You’ll Need:
2 cups chopped fruit to freeze (we used sweet cherries)
4 cups Sugar
3/4 cup water
1 package fruit pectin
In a stock pot, add the sugar, water and fruit pectin and bring to a boil for 1 minute (where it boils and you can’t get it to calm down)
Remove from heat and add the fruit, mixing until blended.
Place into freezer container, leaving at least 1/4″ space from the top (look for the fill lines on Tupperware to ensure you don’t over fill) Frozen things expand, you don’t want a surprise in your freezer later.
Allow to cool before placing into the freezer.
Freeze the jam and pull out a container as needed.
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