Sure, no problem. But can I ask why? Many freeze their jams and jellies, and I know it's a personal preference thing, but I prefer taking the few minutes required to BWB it as it changes the texture when it thaws. Just make sure you use freezer safe containers.

Dave

Yes, I have seen some jellies break down and get traces of water when frozen and then thawed. If your planning on making a large batch all at once, Pomona does work very well. If its just a regular pectin sized batch, you don't need to use the Pomona, as it does give a slightly different texture compared to regular pectins. I use Pomona for making all my sugarless jellies and jams, which do, in fact, have a very different texture.

Hi all --

Making a large batch, and don't want to use the volume of sugar required with regular pectin, so that's why I'm using pomona...

In terms of why freezing, while I love to pressure can, I hate BWB canning. My big stock pot is just barely big enough, so water always splashes out, and it doesn't have a rack, so the jars rattle incessantly... Not to mention I'm running short on jelly jars... I guess I'll have to try it out with this batch and see -- I'll let you know how it goes with the thawing...

Thanks for the replies!
Emily

Fearlessem,
Suggest you look into a bigger canning pot. Most stock pots were never intended for use in a water bath canning. A water bath canner with rack is fairly cheap today, and can handle the bigger quart sized jars too. A rack inside, not only helps to raise the jars off the bottom, but also gives you the ability to pull out the whole rack at once, so all the jars come out with it.

I would use a freezer jam recipe instead of the boiling method. Since you don't like boiling water bath canning, using the freezer jam recipe, you don't even have to turn on the stove. Also, freezer jams taste much better.

Ken -

A comment on canners and racks - if I may -

Be sure to check water bath canners to see if they are tall enough for quart sized jars. They are making shorter ones now - that work better for pints.

The shorter ones will not allow a full 2 inches of water over the top of the jars once filled, especially if it has a rack that lifts off the bottom.

Also - in the case of choices in racks - I have very hard water and went looking for a stainless steel rack as a rust inhibitor. I did find one, however, the wire configuration is such that it lets smaller jars tip over. It would be best if they made them with concentric circles - as some are. These will hold small jars upright and prevent tipping.

Sometimes these little annoyances can be irksome when you've got a big pot of boiling water to contend with.

Just my 2 c's.

Bejay

I bet that the stainless steel wire rack was bought through Kitchen Krafts. They have been offering one for quite some time, and as you noted, the wire spacing is a bit wide, and smaller jars do tend to tip. They now offer a smaller version too. What I did was get a sheet of perforated thin aluminium and cut a circle in it to fit over the wires. The aluminium, was cheap, and bought at Home Depot. Its sold in about a 20x30 inch sheet. I do add a dash of vineger to my canning water, even though our water here is quite soft. The original rack used to rust quickly.

Here is a link that might be useful: Canning racks

Hey folks --

Just to let you know that freezing and thawing the black raspberry jelly made with pomona pectin seemed to work just fine. I thawed it in the fridge and there was no seepage or change in consistency...

Shirley -- thanks for the tip on freezer jam... I think I was going to try that but didn't have enough, as the recipe on the packet only calls for 4 cups of fruit... I did use the freezer jam pectin for strawberry jam this summer and was very happy.

Emily

I've done freezer jam for years and never had a problem. I have however just done apple jelly and it didn't set up. I'm not happy. and I'm not taking it apart. So I stuck it in the freezer to see what would happen. I figured out why, just in case this helps anyone else. Apples have a lot of pectin, but I added apple juice so make it more "apply". Well, the apple juice was about 10% apple juice so I basically added flavored water and not enough pectin. I couldn't find a recipe in the Ball book for apple jelly. So I used the one online. Well it didn't work. First "jelly" i ever did and it failed. Jam works great, all kinds of jam. Jelly, I don't understand. So if anyone out there has any ideas, please let me know.