Strawberries are the premier freezer jam fruit.
Raspberries can be less responsive to the no-cook jelling process.
Blueberries have to be well processed in a blender or food processor to make a nice freezer jam.
Peaches and apricots have to be cooked before they can be made into freezer jam because they contain the enzyme “pectase,” which will destroy the jell if it is not de-activated by boiling.
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Posted in: 4. Questions About Making Freezer Jam With Pomona’s Pectin