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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)
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