How to Fix Freezer Jam
Yield: 64 Tablespoons
How to fix freezer jam that didn't thicken using liquid fruit pectin. Don't toss it- your jam can be saved!
- 1 cup jam that didn't set
- 3 Tablespoons sugar
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons Certo Liquid Fruit Pectin
PREPARE containers: Rinse clean containers and lids with boiling water; dry thoroughly.
PREPARE A TRIAL BATCH: Measure 1 cup of jam into small bowl. Add sugar and lemon juice. Stir 3 minutes until sugar is completely dissolved. Add liquid pectin. Stir an additional 3 minutes. Pour into one of the prepared containers. Cover and let stand 24 hours before checking to see if set. Store opened pouch of pectin in refrigerator.
PREPARE REMAINDER OF BATCH: If the trial batch sets correctly, prepare remaining jam. DO NOT remake more than 8 cups of jam at one time. Use the same directions and measurements as for trial batch per 1 cup of remaining jam. Pour into prepared containers. Cover and let stand 24 hours before freezing.
These instructions are for Certo Liquid Fruit Pectin.
Freezer jam will not be as firm like store bought jelly. If your jam is still too thin you can swirl it into homemade ice cream, use as a topping, or spoon over pancakes and waffles.
- 3 teaspoons = 1 Tablespoon
- 8 Tablespoons = 1/2 cup
- 16 Tablespoons = 1 cup