How to Freeze Jams and Jellies
Homemade jams and jellies are often pressure-canned to preserve their freshness, but this is not the only way to keep them from going bad. Freezing jams and jellies instead of sealing them in a can is a quick fix that doesn't require any special equipment. It also eliminates bacterial issues that can arise when jars are improperly sealed, and keeps them from molding. Does this Spark an idea?
Instructions
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Prepare the jam or jelly mixture according to the recipe. Most jams and jellies call for fruit, sugar, pectin and water. The pectin and water are brought to a boil on the stove, then the fruit and sugar are added.
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2
Remove the liquid from the heat and allow it to cool until it stops bubbling, which should take one to two minutes.
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Pour or ladle the liquid into freezer-proof containers, leaving about a half-inch of headroom. Examples of freezer-proof containers include disposable plastic dishes with lids and most types of canning jars.
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Pop the lids onto the containers and allow the jam or jelly to sit in a room-temperature, level area for 24 hours. This will allow the mixture to set; if it doesn't set before it is frozen, it will remain runny and soft when it is thawed.
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Label each container of jam or jelly with the type of spread and the date.
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Transfer the containers of jam and jelly to a level spot in the freezer. The frozen jam and jelly will remain fresh in the freezer for about a year. Discard the spreads if they develop a thick layer of ice over the top.
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Thaw the jam and jelly by placing it in the refrigerator at least 24 hours before it is needed. The spreads will keep in the fridge for about three weeks. Discard them if they become moldy or discolored.
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