Monday, June 28, 2010

Cooked Jam vs. Freezer Jam

After making several varieties of cooked jam and freezer jam, my mom and I carefully sampled each batch. Here are the pros and cons based on our observations.

Freezer Jam
It’s easier to make.
With the same amount of berries, you get more jam.
There is more flavor since the berries aren’t cooked.
Keeping it frozen consumes a lot of energy.
It doesn’t gel very well.

Cooked Jam
It gels nicely and looks like the jam you buy at the store. (Only better :)
You can store it in your pantry instead of wasting energy refrigerating it.
It’s a bit of a hassle to make.
With the same amount of berries, you get less jam.
There isn't as much flavor because the berries are cooked.

In conclusion, it depends on how much jam you’re making and what you’re planning on doing with it. For smaller amounts intended for personal use, I would suggest freezer jam. For larger amounts that you are planning on giving as gifts, I would go with the cooked jam. :)


Anonymous said...

Thank you for this information! It's exactly the guidance I was looking for. Just picked bags full of bing cherries from our neighbor's tree (with his permission, of course). Canning doesn't appeal to me, so I'll try the freezer jam and let you know how it turns out.
Thanks again.

Catherine said...

You're very welcome! I'm glad this information was helpful to you. I'd love to hear how it turns out! I've never made cherry jam before. :)

Jessica Brown said...

I vote for freezer jam every day. It tastes so fresh. It's a PB sandwich staple at our house.

Catherine said...

I agree whole-heartedly, Jessica. I'm a big fan of freezer jam. :)