On Feb 28, 2:25 pm, Melba's Jammin' >
wrote:
> In article >,
>
> jay > wrote:
> > On Wed, 28 Feb 2007 08:46:50 -0600, Melba's Jammin' wrote:
>
> > Jammin question? I have too many blackberries in the freezer that are more
> > than 1.5 years old. I am ashamed that they are still in the freezer.
>
> > Do you think they will still make good jam/jelly?..are should I toss 'em?
>
> > Will you point me to a recipe?
>
> > Thanks,
>
> > jay
>
> What do they look like? Freezer-burned beyond recognition? Put 'em in
> a smoothie or something if they are.
>
> If they're still looking ok, they'll be fine for jam. Recipe? Get a
> box of Sure?Jell Fruit Pectin (powder) or a box of Certo Liquid Fruit
> Pectin and follow the instructions. If they've got lots of ice
> crystals, put them in a colander and give them a quick shower to get rid
> of the ice crystals; defrost slowly, drain some, measure and proceed.
>
> The instructions are different for each type. Don't use one's method
> with the recipe on the other.
>
> That's the short answer. I use frozen blackberries for my blackberry
> jam and jelly - I've had blue ribbons for both. Either contact me
> privately if you need more info or else check in at rec.food.preserving
> where the nice people there will tell you what I just told you here. "-)
>

I don't know about jams or jellies but a week ago I made a delightful
pie with frozen boysenberries from my freezer. They were from two
summers ago. I just picked out the ice and followed the recipe in the
Joy of Cooking.

Susan B.