The Best Type Of Pectin To Use For Freezer Jam

Even if you've never made freezer jam, chances are you have heard of it, and for good reason. For the uninitiated, freezer jam is a type of fruit preserve that is made without the use of canning methods or traditional pectin. Unlike traditional jellies that are processed and preserved in jars, this version is made by mixing fruit, sugar, and pectin, and then storing it in the freezer. The result is a fresh and fruity spread that can be enjoyed all year round and without the hassle of canning.

Freezer jam is a popular choice for those who prefer a more natural and less processed alternative to traditional jellies. It's also a great option for those who have limited space or resources for canning. But when it comes to making it, the type of pectin used is key. And the simple and straightforward process gets even better when you realize the best type of pectin to help it thicken. 

Pectin is a naturally occurring substance that is found in many fruits, and it's what gives jams and jellies their characteristic thickness and gel-like texture. There are two main types of pectin — traditional pectin and instant pectin. Traditional pectin requires a long cooking process, which can result in a more cooked and less fruity flavor. 

In contrast, instant pectin is a more modern form of pectin that eliminates the need for a long cooking process. It's designed to be used with a cold method of making jam, which results in a fresher, fruitier flavor. This results in a spread that is bursting with flavor and has a bright, vibrant color. So, if you're looking for a more natural and less processed alternative to traditional jams and jellies, give this freezer version a try. You might be surprised by how easy it can be to make.