Using previously frozen fruit is not the best way to make freezer jam. Freezing breaks down the cell structure of the fruit. This makes the fruit more difficult to jell when using the no-cook jelling method.
You can try making freezer jam with frozen fruit but if it doesn’t jell well, put the runny jam in a pan, bring it to a boil and stir 1 to 2 minutes. Put in containers, leaving ½” of headspace. Jell will appear when the jam cools. Store cooled jam in the freezer. Lasts 2 to 3 weeks in the refrigerator.
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Posted in: 4. Questions About Making Freezer Jam With Pomona’s Pectin