In article >,
Kate Connally > wrote:

> I made freezer grape jam last year. It *is* real jam. It's cooked
> with pectin and all. The only difference between traditional jam
> and freezer jam (at least the one I made) is the storage method.
> Instead of processing the traditional way which involves sterilizing
> jars and lids or topping with parafin you can use unsterilized
> plastic containers and store it in the freezer to preserve it.

Wait, cooked *with* the pectin? Not cooked to extract the juice, then
just mixed with pectin? Freezer jam is uncooked:

<http://www.extension.umn.edu/info-u/nutrition/BJ852.html>
<http://www.uen.org/utahlink/lp_res/nutri410.txt>

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