4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Ygerna]

Can you use frozen fruit to make Jam? I want to have a bash at making some but wasn't sure if I would be wasting my time.

 

TIA

[sunshinesupernova]

Funnily enough - I just did this yesterday !

 

I'm trying to empty the freezer so I can defrost it....

 

I used 2 x bags Sainsburys frozen fruit - one of forrest fruit and one of summer fruit with one bag tate and lyle jam sugar with pectin.

 

The jam has turned out simply superb - really lush. I'm VERY pleased with it

[fluffyknickers]

Ah thats great to know - for some reason I never used frozen as just thought it would be too watery!

 

Next shop I am going to do exactly this and use some frozen fruit.

x

[Guest]

you certainly can, I've also used tinned fruit

[Ygerna]

I've also used tinned fruit

 

really! care to share some tips

[Mrs Webmuppet]

I always use frozen fruit...........it's cheaper and in better condition than the fresh fruit from the shops. Sainsburys summerfruit mix makes fantastic jam.

[Ygerna]

So, now I have some frozen fruit, and some Jam sugar, can anyone give me a rough idea of what to do with it to turn it into jam

 

Ok, I admit this will be the first time I have tried to make Jam since I was at school. Help!

[BarbaraJ]

Am interested too, do you need to defrost the fruit first?

[sunshinesupernova]

well, I got some Tate and Lyle jam sugar with added pectin for making rhubarb jam, and the instructions for strawberry jam using fresh or frozen jam was on the rear..

 

I used sains summer fruits and frozen fruits though instead - and just made another batch with asda summer fruits today.

 

asda frozen summer fruits are in 500g tubs. I used two of those and a 1kg bag jam sugar with added pectin.. Put frozen fruit and sugar in big pot and heated until sugar disolved. Add k"Ooops, word censored!" of butter and boiled for 5 mins before bottling. This filled 6 x 1/2lb jars plus 3 x 128g heinz baby food jars. It would have done 7 x 1/2 jars with a couple of tablespoons spare ..... but I'm waiting on an order of more jars arriving !

[fluffyknickers]

This is really interesting and I can't wait to get going on it using tinned/frozen fruits as I have been putting off my next batch of jam as the amount of fresh fruit needed is so costly.

 

When I have made Jam before I didnt add butter (the recipe didnt mention it) and I cant use it because my daughter has dairy allergy - what is it needed for and what can I use instead?

 

Thanks

Michelle

[sunshinesupernova]

I don't know what you can use instead - maybe a spoon of sunflower / vegetable oil ?

 

It's to disperse any foam or scum from developing on top of the jam....

[sunshinesupernova]

yesterday, 2 x 500g packs of frozen summer fruits from asda and a bag of T & L jam sugar with pectin cost £5.10p total.

 

That made the quantities I posted yesterday..

[Christian]

When I have made Jam before I didnt add butter (the recipe didnt mention it) and I cant use it because my daughter has dairy allergy - what is it needed for and what can I use instead?

Thanks

Michelle

 

I don't usually add butter when making jam. I use a slotted spoon to skim the scum off the top/edge of the pan.

[chickencam]

I have made 2 large batches of mixed fruit jam this spring from frozen fruit from our allotment some of it had been in the freezer for about 4 years The jam tasted as fresh as if the fruit had just been picked

 

I just weighed the fruit and put it into my huge pan over a very low heat with the lid on stired every 5 minutes or so and it defrosted in about 20 minutes (this was for a large quantity 3kg) When it had defrosted I added just less than the same amount of jam sugar and brought it to the boil stirring regularly then boiled for the time stated on the packet 4 minutes, then tested for a set on a cold plate.

 

I like my jam fairly soft and fresh so I don't boil it for longer than I have to to to get a soft set usually somehwere between 4 and 6 minutes depending on the fruit. I always use jam sugar for strawberry rich jams because they need the extra pectin. If the jam is rich in red or black currants I use normal white sugar.

 

I think that this summer I will freeze my excess soft fruit and make jam in the winter or when I run out because I hate jam making on hot summers evenings.

[Ygerna]

Am interested too, do you need to defrost the fruit first?

 

I made mine yesterday. Its delicious. I didn't defrost it, just bunged it into the pan with the sugar. Seems to have worked

[Lesley]

If I'm using frozen fruit I put the sugar in the pan - jam sugar for low pectin fruits, preserving or ordinary white sugar for high pectin fruits - put the frozen fruit on top, cover with a teatowel and leave it overnight.

 

I don't add any extra water, just stir and heat gently until the sugar has dissolved and then bring to a rolling boil as usual.