Owly055
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- Joined
- Feb 28, 2014
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Sounds like a contradiction in terms....... freezer jam that is not frozen.... It will not be a cooked jam, nor will it be a "raw" jam. I would use radiation if I could, but I do not have any way to generate and contain gamma rays ;-)
I have a bumper crop of raspberries this year, and I always make my low sugar raspberry freezer jam this time of year and give nearly all of it away.
My basic proportions are:
2 parts berries (measured crushed)
1 part sugar
1/6 part bulk pectin from Nuts.com..... I buy it in one pound bags.
I make it in my big Ninja food processor with the dough hooks, not over blending
I will be switching to Pamona pectin next year, as it is a calcium setting pectin suitable for low sugar. I've been doing it this way for years and the results are always good, but I do not get a really good "set".... who cares?
Tomorrow I plan to make half a gallon of jam, but rather than freezing it, I will put it in pint jars, and sous vide it at 135F for 4 hours It's been shown that 135 for an hour kills all living microbes, to the same extent as standard pasteurization. Hopefully this will keep at room temp, I do not see why not, and processed at such a low temp should retain the fresh berry taste of normal uncooked freezer jam.
H.W.
I have a bumper crop of raspberries this year, and I always make my low sugar raspberry freezer jam this time of year and give nearly all of it away.
My basic proportions are:
2 parts berries (measured crushed)
1 part sugar
1/6 part bulk pectin from Nuts.com..... I buy it in one pound bags.
I make it in my big Ninja food processor with the dough hooks, not over blending
I will be switching to Pamona pectin next year, as it is a calcium setting pectin suitable for low sugar. I've been doing it this way for years and the results are always good, but I do not get a really good "set".... who cares?
Tomorrow I plan to make half a gallon of jam, but rather than freezing it, I will put it in pint jars, and sous vide it at 135F for 4 hours It's been shown that 135 for an hour kills all living microbes, to the same extent as standard pasteurization. Hopefully this will keep at room temp, I do not see why not, and processed at such a low temp should retain the fresh berry taste of normal uncooked freezer jam.
H.W.