MaryJanesFarm Farmgirl Connection

All Forums

General Chat Forum

Farm Kitchen

Jams from frozen produce?

Note: You must be logged in to post.
To log in, click here.
To register, click here. Registration is FREE!

Screensize:

UserName:

Password:

Format Mode:

Format:

Message:

* HTML is OFF
* Forum Code is ON

Smilies

Check here to include your profile signature.
Check here to subscribe to this topic.

T O P I C R E V I E W
GoddessintheGroove	Posted - Aug 25 2012 : 3:27:04 PM Hi, I am up to my ears in work, but have been given fruit on several occasions. I don't have the time to can right now, so I froze some of it. Has anyone jammed from frozen fruit? Any recommendations or experiences you would like t share? Thanks, Heikek FarmGirl Sister #2245 "A journey back to the roots..." http://www.herbmagik.com "Women with opinions, pendants, & KitchenWitches...all in one." http://www.goddessinthegroove.com Find me on FB: http://www.facebook.com/theGoddessintheGroove
12 L A T E S T R E P L I E S (Newest First)
Annab	Posted - Aug 30 2012 : 1:33:03 PM We had an abundance of zucchini and could only eat so much but didn't want any of it going to waste. I like the food bank idea. We did that one year with an over abundance of collards. They disappeared in an hour! I ended up dicing a lot of the zucchini raw and just placing this into manara sauce and freezing the whole container. Makes for tasty pasta sauce or good start for ministrone. Container sizes really don't matter since they will be slow simmered on the stove in a big pot. Might could do the same with yellow squash too.
CheesemakerBeth	Posted - Aug 30 2012 : 04:32:16 AM Heike, this year when we had too much squash we took it to Meals on Wheels and they jumped on it, well, like squash bugs...and were extra grateful for the produce. Beth
GoddessintheGroove	Posted - Aug 29 2012 : 07:38:25 AM quote: Originally posted by Annab Any that are missed just add to the country love. LOL..that just cracked me up :). Thanks Ann, that seems very manageable. I wish I could jam the hundred pounds of SQUASH I have in the freezer! No one wants it :)....I may actually call the food bank and see if they can use it. FarmGirl Sister #2245 "A journey back to the roots..." http://www.herbmagik.com "Women with opinions, pendants, & KitchenWitches...all in one." http://www.goddessinthegroove.com Find me on FB: http://www.facebook.com/theGoddessintheGroove
Annab	Posted - Aug 29 2012 : 07:32:54 AM I freeze everything and then make all my jams and jellies as needed when it gets cooler. Since I make large batches of jams at one time (to sell in December) all fruits just get placed into gallon bags and are double bagged to prevent freezer burn. Since strawberries come from somebody's elses farm, those do get lightly washed and capped. Everything else like blueberries, blackberries and raspberries just get placed into bags-non washed. We don't spray or use pesticides on this stuff. Any bug pieces usually get spotted when I'm emptying out the bags into the steam juicer or blender. Any that are missed just add to the country love. We have a huge chest freezer, so that helps. Since it's all going to be mushed and pureed anyway consistency doesn't matter. Been making jams this way for over 13 years with 100% success. Only thing I can say is take fruits out 2 days before and completely thaw. Any juice reside you don't want can be skimmed off and used for a sweet drink, re canned or just tossed away. I used to make strawberry jelly, but just let hubby drink the juice in a cocktail these days. Less fuss this way.
GoddessintheGroove	Posted - Aug 26 2012 : 9:50:41 PM Thank you Melody & Annette :)... Greetings, Heike FarmGirl Sister #2245 "A journey back to the roots..." http://www.herbmagik.com "Women with opinions, pendants, & KitchenWitches...all in one." http://www.goddessinthegroove.com Find me on FB: http://www.facebook.com/theGoddessintheGroove
Annette Kath	Posted - Aug 26 2012 : 9:35:23 PM Hello Heikek, I have made purple raspberry jam using my own raspberries. I would put them in the freezer as I picked them fresh. I never had enough raspberries in one picking to make jam which is why I would freeze them. I have also bought frozen raspberries and made jam from them too. Annette
melody	Posted - Aug 26 2012 : 8:20:15 PM We picked a LOT of strawberries in July I thought about "jamming" right away but since it was so blasted hot I just froze all of what we picked. I went ahead and measured 2-cups of berries per zip lock baggie. Since it has turned considerably cooler here in the Great North Woods as of last week, I thawed out several baggies and put up 27 1/2 jars of Strawberry Jam- Just one hint I can think of and that is to make sure all of your fruit is completely thawed before your begin! Melody Farmgirl #525 www.longtallsallys.etsy.com
GoddessintheGroove	Posted - Aug 26 2012 : 7:53:56 PM quote: Originally posted by CheesemakerBeth You're welcome! I went to your web page and read about your figs. We have 2 giant fig trees and they always produce lots of yummies. This year I tried something new. I made a pizza crust, cooked it half way, spread it with my homemade chevre (if you don't make your own, of course use store bought) cut the figs into quarter and put them all over the cheese. Then finished baking the crust. It kind of carmelized the figs and they were wonderful. The next time I try it I think I'll sprinkle some chopped walnuts on, too and, maybe, some fresh mint (put the mint on after it comes out of the oven). Try it you'll like it! OmG...that sounds heavenly! You know, making my own cheese (specifically goat cheese) is one of my "things I need to do" :). I am going to have to try this. My fig tree is almost done...it is still small, but I just mentioned today how it sure produces for such a small tree! FarmGirl Sister #2245 "A journey back to the roots..." http://www.herbmagik.com "Women with opinions, pendants, & KitchenWitches...all in one." http://www.goddessinthegroove.com Find me on FB: http://www.facebook.com/theGoddessintheGroove
forgetmenot	Posted - Aug 26 2012 : 7:51:37 PM I pick our black raspberries over a couple of weeks. So, I freeze them in pint containers until I have enough for a batch of jelly. Works like a charm. Farmgirl sister #3926 "Courage is not the absence of fear, but the belief that something is more important than fear." Ambrose Red Moon
CheesemakerBeth	Posted - Aug 26 2012 : 2:12:09 PM You're welcome! I went to your web page and read about your figs. We have 2 giant fig trees and they always produce lots of yummies. This year I tried something new. I made a pizza crust, cooked it half way, spread it with my homemade chevre (if you don't make your own, of course use store bought) cut the figs into quarter and put them all over the cheese. Then finished baking the crust. It kind of carmelized the figs and they were wonderful. The next time I try it I think I'll sprinkle some chopped walnuts on, too and, maybe, some fresh mint (put the mint on after it comes out of the oven). Try it you'll like it!
GoddessintheGroove	Posted - Aug 26 2012 : 08:55:03 AM Thanks :). I am actually trying to put in the amounts of cups that I usually use, so that should help :). FarmGirl Sister #2245 "A journey back to the roots..." http://www.herbmagik.com "Women with opinions, pendants, & KitchenWitches...all in one." http://www.goddessinthegroove.com Find me on FB: http://www.facebook.com/theGoddessintheGroove
CheesemakerBeth	Posted - Aug 26 2012 : 04:36:52 AM The best advice I can give, is make sure your fruit is perfectly ripe, or slightly under ripe. Over ripe frozen fruit turns to a mushy mess. Also, put the fruit up in the exact amount you'll use in the jam making. It is frustrating to not have quiet enough, or too much ("What do I do with this extra cup? Waste it? It's not enough to make a pie!!") Good luck!

Snitz Forums 2000