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Making jam from frozen fruit

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default Making jam from frozen fruit

Post by Dandelion on 6th June 2015, 9:43 am

The gooseberries are just right for making green gooseberry jam - but I haven't got time! My plan is to pick the weight I need for the recipe and freeze it, to make the jam at a later date. My question is: not having made jam with frozen fruit before, should I put slightly less than the amount of water indicated in the recipe into the jam? I'm assuming that the frozen fruit will make a lot of its own juice. The recipe is 3lb of berries, 3lb of sugar and a pint of water. Would 3/4 pint be better?

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

-Martin Luther King, Jr.
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Post by freebird on 6th June 2015, 7:57 pm

I would say no, Dandelion. Frozen fruit doesn't make any extra water - it just tends to go mushy so it seems as if it does. What you might find is that it needs a little help with some extra pectin. Gooseberries are pretty high in pectin I think, so should be fine without extra. However, I'm not an authority on this - I've only ever made jam with fresh fruit. Others may have differing views.

I've made marmalade with frozen fruit before, and find I need to boil it a bit longer to get it to set, but apart from that it's fine.
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Post by Dandelion on 6th June 2015, 10:43 pm

Thank you. The fruit is sitting in the kitchen ready to go in the freezer - I'll let you know how I get on!

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

-Martin Luther King, Jr.
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