North American Fruit Explorers mailing list at ibiblio

["Dianne Stephany" <iluvdanc@rochester.rr.com>]

Title: My VistaPrint Electronic Business Card

My Aunt has used frozen fruit to make jelly and jam for decades and I can't tell the difference from the jelly made with fresh fruit. I tried it last year with peaches, plums, and red currants and they all tasted as good as those made from fresh fruit.   The most difficult part was waiting for the fruit to thaw to use- my impatience of course.  I also made an error believing that frozen peaches would mush up in the jam while cooking and would not need chopping--wrong, so the first batch of peach ginger jelly had very large pieces of peaches.   This happened with our Star Fire peaches which were stored for 2+ years well in the freezer- by accident of course- and still tasted and looked great.

 

I don't know about the vitamin loss due to freezing and then cooking but they taste the same.

 

Dianne in Rochester, NY, zone 5 with a cooooool sunny morning and expecting a hot afternoon (86 F)

----- Original Message -----

From: Mark Angermayer

To: North American Fruit Explorers

Sent: Saturday, August 30, 2008 10:43 PM

Subject: [NAFEX] making jam from frozen fruit

Diane wrote"

"with 9 gallons of red currants frozen to await jelly making in December instead of July"

 

I've wondered about this, is jam from frozen frozen fruit and less tasty than jam from fresh fruit (assuming both are home grown)?  Like Diane, we have more time in the winter months, and it's easier on the utility bills, to can in the winter.  Obviously, for fresh eating, fresh fruit is much tastier than fruit that's been frozen and thawed, but does it work the same for fruit used for jams?

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