I made blackberry jam last summer, a low sugar recipe using the
appropriate pectin. It was a smashing success, and now I'm wanting to
JAM everything. Can't wait for blackberry season again.

I have, in my freezer, a large amount of blueberries and red
raspberries. I was thinking --- can one make jam from fruit that has
been frozen? I figure I'm going to decimate the fruit in the Foley
mill anyway... so would it matter? I'm thinking of making a blue-raz
combo!

Does this sound like a Bad Idea(TM)?

Amy

"lavachickie" wrote in message
...
I made blackberry jam last summer, a low sugar recipe using the
appropriate pectin. It was a smashing success, and now I'm wanting to
JAM everything. Can't wait for blackberry season again.

I have, in my freezer, a large amount of blueberries and red
raspberries. I was thinking --- can one make jam from fruit that has
been frozen? I figure I'm going to decimate the fruit in the Foley
mill anyway... so would it matter? I'm thinking of making a blue-raz
combo!

Does this sound like a Bad Idea(TM)?

Amy

We live in the high desert southwest US and we're real short on any kind of
berries. I jam with frozen berries all the time, and use less sugar pectin
too. You might want to thaw the berries in the fridge, and either drink the
juice or keep it in the measuring cup with jam. I like really fruity jam. Or
save some of the juices for a mixed jelly!
Do google Barb's Boozeberry Jam recipe and try it. It's one of my
favorites. I short the fruit in that one about 1/4 cup because sometimes the
recipe is a little runny. Still fab sauce tho.
And from an old jammer. Don't jam similar stuff all the same day unless
you is o/c about details like where the jars line up. Last year I mixed up
blackberry jams, blueberry, and boozeberry. I finally figgered out the
blackberry had bigger seeds. All the rest was a mess tho. It's all good, if
embarrassing.
Edrena

Amy
I also live in So. Calif. and make many jams or fruit spreads out of
frozen fruits. I often mix them with fresh fruits in season to make
some strange combinations. I use Pomona Pectin so I can make pretty
fool proof low sugar fruit spreads. Jim in So Calif.

In article
,
lavachickie wrote:

I made blackberry jam last summer, a low sugar recipe using the
appropriate pectin. It was a smashing success, and now I'm wanting to
JAM everything. Can't wait for blackberry season again.

I have, in my freezer, a large amount of blueberries and red
raspberries. I was thinking --- can one make jam from fruit that has
been frozen? I figure I'm going to decimate the fruit in the Foley
mill anyway... so would it matter? I'm thinking of making a blue-raz
combo!

Does this sound like a Bad Idea(TM)?

Amy


That, Dear Amy, is A Very Good Idea. Kraft and Smuckers don't use fresh
fruit, I assure you. Think about it. It may very well not be
strawberry season when they need to make 4000 jars of strawberry jam for
distribution. :-)

I have an affiliation with a company that makes one of my recipes for
commercial distribution and I was stunned to learn that there are frozen
fruit wholesalers who provide the trade with product in the size and
shape desired. When the company was making my peach-raspberry jam, they
first used frozen peaches in, I think, 1/4" dice, then upped that to, I
think, 1/2" dice. Frozen. It was pretty interesting to watch a
commercial operation make 400 jars (that's a small-batch processor) at
one time. :-)

I do not crush the thawed berries‹ they get that way on their own in the
cooking.

Good luck with your Doubleberry Jam.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Mon 17 Mar 2008 09:18:40a, Melba's Jammin' told us...

In article
,
lavachickie wrote:

I made blackberry jam last summer, a low sugar recipe using the
appropriate pectin. It was a smashing success, and now I'm wanting to
JAM everything. Can't wait for blackberry season again.

I have, in my freezer, a large amount of blueberries and red
raspberries. I was thinking --- can one make jam from fruit that has
been frozen? I figure I'm going to decimate the fruit in the Foley
mill anyway... so would it matter? I'm thinking of making a blue-raz
combo!

Does this sound like a Bad Idea(TM)?

Amy


That, Dear Amy, is A Very Good Idea. Kraft and Smuckers don't use fresh
fruit, I assure you. Think about it. It may very well not be
strawberry season when they need to make 4000 jars of strawberry jam for
distribution. :-)

I have an affiliation with a company that makes one of my recipes for
commercial distribution and I was stunned to learn that there are frozen
fruit wholesalers who provide the trade with product in the size and
shape desired. When the company was making my peach-raspberry jam, they
first used frozen peaches in, I think, 1/4" dice, then upped that to, I
think, 1/2" dice. Frozen. It was pretty interesting to watch a
commercial operation make 400 jars (that's a small-batch processor) at
one time. :-)

I do not crush the thawed berries‹ they get that way on their own in the
cooking.

Good luck with your Doubleberry Jam.

LOL! I guess I need new glasses, Barb. I read that as Doodlebery Jam!
Sounds good anyway.

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: St. Patrick's Day
Countdown till Memorial Day
9wks 6dys 5hrs 50mins
-------------------------------------------
Cats know curtains are for climbing.
-------------------------------------------

Thanks SO MUCH to everyone who answered. I'm haulin' all the berries
out of the freezer, then! You're so right, obviously not all jams are
made with fresh. But I've found that sometimes there are things I try
that crash and burn, and I'll talk to someone who will say, "Well DUH,
didn't you know you couldn't do that!?"

Thought I'd ask! =-)

I'll let you know how it goes!

Amy

Hi Amy--Everyone here has given you sound advice. I always freeze my
wild blackberries before I get a chance to make them into jam.
Picking wild, they come along in small amounts so I really have to
freeze them before I have enough to make a batch. I run them through
the food mill (smallest screen) anyway to take out most of the seeds
so, it really doesn't matter that they are frozen--you are right, they
will be all smooshed anyway. I use the no-sugar needed pectin and
measure the amount after I run them through the food mill--I believe I
use 5 cups of berry slurry, juice of a small lemon and up to 3 cups of
sugar per batch. Works out well nearly all the time. If it doesn't
jell, which happens once in a blue moon, I have syrup for
pancakes. : )