Plum Jam. Had to freeze excess plums, can I still use these to make more jam later.?
I use a lot of frozen fruit to make jams as I always get too much! it works fine the consistency maybe a little runnier than usual though.
Reply:It may affect the flavor and consistency but nothing more. Same sugars, same volume.
Reply:Use the same recipe, no change in ratio.
When they are defrosted you will see that they are softer. Make sure you use all the juice from them also.
Good idea.
Reply:No problem at all, the fact that the fruit has been frozen does not change anything. If you are worried about achieving a good set then make a jelly instead.
Cook the fruit and strain it through a muslin bag, allow it to drip overnight if you can.
For each pint of juice use 1 lb of sugar, cook as you would for a jam until you get a set then bottle as usual.
If you are in the UK then Lakeland sell a fantastic bit of kit for straining fruit.
http://www.lakeland.co.uk/product.aspx/!...
Reply:Nothing changes. I regularly do this with apricots and peaches. I freeze them when they are ripe and plentiful and cheap. Then I make jams when I have more time and the weather is cooler so I don't mind heating up the house.
Reply:No problem at all. You can defrost them and make jam. Personally I add apple into the plums for setting and improved taste. Adding a couple of cloves and a leaf or two of scented geranium make the jam smell and taste nice.
Reply:Hi there. Just make your jam as normal, the sugar ratio is not affected by freezing at all, neither is the vitamin content as long as the plums were picked and frozen quickly. If you feel you have enough jam, then perhaps you could try making some plum puddings, fruit crumble or plum pies. GOOD LUCK !
Reply:I would have a go. If the plums don't break up too much when they are defrosted, it's worth the chance. I would use the normal ratio of sugar to plums, but maybe put in extra pectin. You can buy this by the bottle. Good luck
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