[Membrillo]

Hello All

Have just joined and this is my first post.

Does freezing alter the pectin levels in fruit?  I have plums, blackcurrants and damsons in the freezer and want to make jam/preserves but I'm not sure if there will be any pectin left.  I know I can use jam sugar but it's more expensive and if I don't need to I don't really want to go to the expense.

Any advice please?

Regards
Membrillo

[Yorkie]

I don't know but wanted to say welcome to the forum 

[Kleftiwallah]

Just boil up some good strong cooking apples and if it looks as if your jam doesn't 'have a set', bung in some apple syrup.  Jam sugar ? ? ?   Easy Peasy.    Cheers,    Tony.

[Val H]

As a general rule, when using frozen fruit, increase the amount of fruit in the recipe by 10% to compensate for the loss of pectin caused by freezing. You shouldn't have any problems with the fruit you mention as they are all rich in pectin.

[Membrillo]

Thanks for the welcome and the advice.  Freebie apples will be coming my way in September so the freezer fruit can hang on a while.  Thanks Val for the 10% extra instruction, I must make more than a mental note of that one!

Cheers
Membrillo