Freezer Jam with Pomona's Universal Pectin
 
 
This recipe is for raw freezer jam using Pomona's Universal Pectin. "Raw" simply means you do not cook the jam. The jam can be stored in any air-tight container, in the fridge for 1 week and up to 1 year in the freezer. (Note: I'm certain we've kept it in the fridge longer than 1 week without it going bad, but do what you feel safe with!) Recipe suitable for the following fruits: Strawberry, Blueberry, Raspberry, Blackberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum, Peach, Apricot, Nectarine This recipe is from Pomona's Pectin website, but I have re-written it for ease and specifically for raw freezer jam, and have added notes as well.
Author:
Serves: 4-6 cups
Ingredients
  • 4 cups mashed fruit (see step 3 below for preparation details)
  • ½ cup to 1 cup honey OR ¾ to 2 cups sugar (I use sugar)
  • ¾ cup boiling water
  • 3 teaspoons pectin (or 4 teaspoons pectin if using peaches, apricots or nectarines)
  • 4 teaspoons calcium water (plus more if needed, see step 1 below for how to prepare)
Instructions
  1. Prepare calcium water: Combine ½ teaspoon calcium powder (included in the box) with ½ cup water in a small clear jar with a lid. Shake well. Set aside. Extra calcium water should be stored in the refrigerator for future use if needed.
  2. Wash and rinse freezer containers. Set aside.
  3. If using Strawberry, Blueberry, Raspberry, Blackberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum: Remove hulls/stems/pits/skins as applicable, mash or grind, then measure to 4 cups. Make sure fruit is at room temperature when making the jam. If using Peach, Apricot or Nectarine: Pit/Chop/Mash OR peel/pit/mash fruit - bring to boil in a pan, boil for 2 minutes while stirring then let cool in a bowl, then measure to four cups.
  4. Measure fruit into large bowl. Add chosen sweetener (honey or sugar) to fruit and mix well.
  5. Bring ¾ cup water to a boil. Carefully pour into a food processor or blender. Add 3 teaspoons pectin (note: for peach, apricot, nectarine add 4 teaspoons pectin). Vent lid and blend 1-2 minutes, until all powder is dissolved. (Jane note: I brought the water to a boil, then removed the pan from the heat, added the pectin, and whisked vigorously for 2 minutes and this worked, too.)
  6. Add hot liquid pectin to fruit mixture and stir to mix well.
  7. Add 4 teaspoons calcium water from jar, mix well into fruit mixture. Jell should appear at this point. If not, stir in 1 teaspoon calcium water at a time until jam is jelled.
  8. Fill containers, leaving ½" space at top of container. Store in freezer immediately for up to 1 year. Refrigerate after thawing.
Recipe by This Week for Dinner at https://thisweekfordinner.com/pomonas-universal-pectin-freezer-jam/