Ygerna Posted April 28, 2009 Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted April 28, 2009 Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted April 28, 2009 Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest Posted April 28, 2009 Share Posted April 28, 2009 you certainly can, I've also used tinned fruit Quote Link to comment Share on other sites More sharing options...
Ygerna Posted April 28, 2009 Author Share Posted April 28, 2009 I've also used tinned fruit really! care to share some tips Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted April 29, 2009 Share Posted April 29, 2009 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. Quote Link to comment Share on other sites More sharing options...
Ygerna Posted April 29, 2009 Author Share Posted April 29, 2009 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! Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted April 29, 2009 Share Posted April 29, 2009 Am interested too, do you need to defrost the fruit first? Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted April 29, 2009 Share Posted April 29, 2009 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 ! Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted April 29, 2009 Share Posted April 29, 2009 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 Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted April 30, 2009 Share Posted April 30, 2009 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.... Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted April 30, 2009 Share Posted April 30, 2009 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.. Quote Link to comment Share on other sites More sharing options...
Christian Posted April 30, 2009 Share Posted April 30, 2009 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. Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 30, 2009 Share Posted April 30, 2009 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. Quote Link to comment Share on other sites More sharing options...
Ygerna Posted April 30, 2009 Author Share Posted April 30, 2009 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 Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 1, 2009 Share Posted May 1, 2009 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. Quote Link to comment Share on other sites More sharing options...
