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No-Cook Freezer Jams

No-Cook Freezer Jams

Today’s world doesn’t always allow time to stock a pantry the old-fashioned way.

No-cook freezer fruit jam is an easy way to skip hot days of canning and yet still process the bounty of summer produce. This no-process, low-sugar fruit jam is wonderful with strawberries, raspberries, blackberries, or blueberries. Experiment with combinations. No-cook jams keep up to 6 months in the freezer and 3 weeks in the refrigerator.

INGREDIENTS
1 tablespoon lemon juice
3 cups washed, hulled, and finely chopped berries, at room temperature (about 1 quart whole)
1 cup cold water
2 tablespoons agar flakes
1/4 cup mild-flavored honey, such as clover

1. In a mixing bowl, stir the lemon juice into the fruit. Set aside.

2. Place the water in a small saucepan and stir in the agar flakes. Wait 1 minute and then, without further stirring, bring the agar to a simmer over medium-low heat. Once it’s simmering, stir for 2-5 minutes, or until the agar is completely dissolved.

3. Stir the honey into the agar. Use a heatproof rubber spatula to scrape the sides and bottom of the pot.

4. Pouring with one hand and stirring with the other, add the agar mixture to the fruit (donot add the fruit to the agar). Continue stirring until theya re completely mixed. Taste at this time and add more honey, up to 3 tablespoons, if desired.

5. Pour the mam into hot, scalded half-pint jars, leaving 1/2 inch of headspace.

6. Cap and seal. Let cool in the refrigerator for 10-12 hours before freezing. Label and freeze the jam for up to 6 months.

7. When ready to use, thaw the jam in the refrigerator. It will keep about 3 weeks in the refrigerator.

Yield: Four 1/2 pints.

Read more: Food, Basics

Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader. Copyright (c) 2002, by Carol W. Costenbader. Reprinted by permission of Storey Books.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Big Book of Preserving the Harvest

150 REcipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables.buy now

6 comments

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9:17PM PST on Feb 11, 2014

Sounds very interesting. I made lots of jam the longer way (cooking/processing) a few months back. I'll give this a try later this year!

4:34AM PDT on Jun 23, 2012

Thank you

7:34AM PDT on Apr 23, 2011

May one substitute agar-agar powder for the flakes with similar results? This recipe attracts me more than any other I've seen for freezer jam as freezer jam pectin is impossible to find here in France...Once you've experienced the vibrant colour and taste of fresh, uncooked jam there's NO going back...Thanks!

11:11AM PST on Jan 11, 2009

Are agar flakes easy to find? Is there a substitute, just in case it's not available? Thanks!

7:41AM PDT on Jun 24, 2008

OK don't know what happened, but that's Agar flakes, time to spare and strawberries. Sorry about the glitches.

7:38AM PDT on Jun 24, 2008

I hate to sound ignorant, but where do you flakes? to spare, and I'd really like try this recipe with some Amish strqberries.

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