Can I make freezer jam with this kind of pectin?
1759195
I'm sorry I don't know the answer to that question. I've never made freezer jam.
1759196
I believe you should use the pectin that is specifically for freezer jam making. I use the classic when I use my jam making machine. I have recently used the freezer pectin and it's very good although I like the cooked jam with the classic. I also freeze the jam I make with the classic and it freezes very well. Both have excellent taste depending on the freshness of your fruit. Hope this was helpful.
1759197
This depends on how you normally prepare you freezer jam. If you do it the traditional way, by preparing your jam on the stove and then simply freezing instead of canning, this can be used for freezer jam. If you're used to using some of the newer "no cook" gelling agents marketed just for freezer and refrigerator jam, this pectin won't work without changing your process. Traditional pectin requires cooking to develop its gelling capabilities.
1759198
To start I am No expert. I've used this pectin across the board as a thickening agent in many odd recipes and projects. I don't see why freezer jam would be an issue along as the prep and proper absorption is followed.
1759199
This depends on how you normally prepare you freezer jam.If you do it the traditional way, by preparing your jam on the stove and then simply freezing instead of canning, this can be used for freezer jam.If you're used to using some of the newer "no cook" gelling agents marketed just for freezer and refrigerator jam, this pectin won't work without changing your process. Traditional pectin requires cooking to develop its gelling capabilities.
302393
I don't think it would work for cooking jam. It works well for freezer jam, but it didn't set for jelly. I hope this helps.
352913
I don't really know, because there is no recipes w/the Jam & Jelly Maker, but I would just play w/the pectin and try it out. If it works let us know. Oh, the other thing is that I just thought of, you could call the company to get their answer to the question! Sorry I couldn't be more help.
470813
I tried to use this product for jelly...kind of "winging it", but it wouldn't set. I think you'd need the traditional pectin, the kind you boil down. Best of luck.
666024
This is the pectic used for freezer jam. Using a good recipe just mix and freeze in plastic "Ball Jars". No cooking.
193580
Up to you, but pretty much anything edible that freezes. Perhaps you wouldn't want chunks bigger than 1/2 inch.
302391
This instant pectin is not cooked. You make your jam, let it set to gel, then store it in the freezeror keep it in the refrigerator for 3 weeks. I have not tried instant pectin it in a cooked jam. I have used itfor fig, blueberry, strawberry, & raspberry. The freezer jam taste just like fresh off the vine.It is the only kind I use now. I don't bother with the cooked versions. I have not made ginger marmalade but why not give it a try.
410401
I have never made jelly or jam with low sugar substitutes. Pectin is a binding agent for fruit and sugar. I would test this making a small batch and waiting 24 hours to see if it jells.
2284314
You may use any fruit. Softer ones work best, and be sure to leave out of freezer for 10-15 minutes prior to running through machine.
1683466
No, I wouldn't. You would get freezer burn. They are not thick enough. You should use freezer paper. It is thicker and has a coating on the one side so food wouldn't stick.
1854566
Give it a try and find out. I have used outdated pectin before, with mixed results. If something did not jell, I whipped it up in the blender and turned it into syrup. Nothing wasted.
601438
I don't see why not. I have put banana and avocado in there to blend & added a bit of water to thin the mixture. I've also put sturdier chunks-apple, pear, cranberries-in the food mill. However I have not tried ice chunks or frozen produce.
182250
I can jam, and I would NOT EVER DEVIATE from tested recipes. Safety is my top priority. I know people do deviate, and that's why I got peach jam that exploded in my cupboard from a friend.Use Pomona's Pectin for setting jam with less or no sugar. I use it all the time, it's great.
114379
I've never tried to great anything frozen, however it will great hard things such as nutmegs. I would imagine a frozen lemon would be no problem.
2061543
Yes, you may use this silicone mold for block ice. Please put it on a cookie sheet or hard plate for stability in the freezer. Cheers. Freshware Support Team.
550927
You don't need this for raspberry jam. You're thinking of pectin. Clear Jel is used for thickening things like pie filling. The old way was to use corn starch but the results were not great. This is much better for that, but if you just want to make raspberry jam get some Ball Pectin from the grocery store, Walmart, etc.
1975902
Don't know as I have never tried that. I do chop pecans all the time, even while frozen and they grind superbly. Love my food processor.