One of my favorite things to do in the kitchen is to make homemade freezer jelly. It is so very simple, requires no processing, and you can store freezer jelly for an entire year. (In the freezer, of course.)
The possibilities are endless. You are limited simply by the type of juice you find. Freezer Jelly is a perfect confidence builder for the beginning “canner” who is working on building their homestead skills set.
The first time I made freezer jelly, I was looking for ways to add pomegranate to our diet as it is extremely high in antioxidants. I found a recipe for a beautiful Crimson Pomegranate Jelly that has a nice balance of sweet and tart flavor.
For children that are die-hard grape jelly fans, as I was when I was a child, freezer jelly made with grape juice is a fantastic cost effective way to prepare their peanut butter and jelly sandwiches… without resorting to high fructose corn syrup laden jars from the store.
There is a downside to freezer jelly. (Which is actually great because that could be incentive to learn to waterbath can!) First, it doesn’t last forever in the freezer. The shelf life of canned jelly is much longer.
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Making Freezer Jelly with Pomona’s Pectin
In my opinion, the other problem with freezer jelly is the amount of sugar required to preserve it. I’m a convert and HUGE fan of Pomona’s Pectin which allows you to use a lot less sugar in your jellies and jams. Though the yields are lower, the flavor of the fruit really can shine through!
The recipe I share below is a great place to start, but if you’d like to try making it with Pomona’s Pectin, check out this video:
Beginner’s Freezer Jelly
Print Freezer Jelly
Homemade freezer jelly is a perfect jelly for the beginning “canner.” It’s simple, needs no processing, and stays in the freezer for a whole year.
Ingredients
- 4 cups 100% fruit juice
- ¼ cup lemon juice
- 1 ¾ oz. package powdered fruit pectin
- 4 ½ cup evaporated cane juice, or sugar (Buy cane juice here)
Instructions
- Pour the fruit juice and the lemon juice into a large stock pot.
- Sprinkle the pectin over the juice and let it stand for 1-2 minutes.
- Stir to dissolve the pectin.
- Bring the juice to a full, rolling boil over medium high heat, stirring frequently.
- Stir in the evaporated cane juice or sugar.
- Return to a full, rolling boil, stirring often. Boil hard for 1 full minute, stirring constantly.
- Remove the pot from the heat and quickly skim any foam off with a metal spoon.
- Immediately ladle into containers. Cover and let it stand for 24 hours.
- This will last for several weeks in the refrigerator or you can freeze it.
Enjoy!
Freezer Jelly and Jam Recipes
Here are a few other freezer jam & jelly recipes for you to try!
Spiced Apple Jelly
Peach Peel Jelly
Sunshine Strawberry Jam
Crabapple Freezer Jelly
Plum Jelly
Nectarine Blueberry Jam
Raw Cherry Freezer Jam
Honey Sweetened Strawberry Freezer Jam
Blackberry Freezer Jam
Jalapeno Freezer Jelly
15-Minute Strawberry Jam
Raspberry Peach Freezer Jam
Blueberry Cinnamon Freezer Jam
I don’t really eat jelly, but I’d love to make this to give away at Christmas time. My dad would be so impressed!
How neat, never thought to freeze jelly.
I have apple juice frozen, left over from last summer’s apple picking. Now I know what to do with it. Thanks!
Do you know if you could use honey in place of the sugar? I do love that it uses Pomona, I have totally switched since I discovered it. I have been looking for a good freezer jam forever! Thanks for this!
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Pomona’s should have instructions for substituting any recipe with honey.