Freezing Soft Fruit
General preservation or storage guidance
Freezing small soft fruit separately on a tray makes convenient portions for baking, sauces and smoothies; thawed berries will be softer.
Method
- Sort ripe, firm berries and remove leaves, stalks and mouldy or crushed fruit. Hull strawberries; leave small raspberries, blackberries and currants whole.
- Rinse gently in cold water only when needed to remove soil, then drain and dry completely. Handle raspberries and other delicate berries gently to avoid crushing.
- Spread berries in one layer on a clean tray with space between them. Freeze until firm.
- Transfer the frozen fruit to labelled freezer-safe bags or containers, remove excess air and seal; portion small berries separately from larger fruit if useful.
- Return promptly to the freezer. Use frozen berries directly in cooking, or thaw in the refrigerator; expect a soft texture and do not refreeze once thawed.
Storage
Freezer at −18°C or colder · Keep continuously frozen; quality declines gradually
Sources and scope
- Fruits — National Center for Home Food Preservation
Method-specific source recorded in the prior content audit
Soft Fruit Jam
General preservation or storage guidance
This uncooked freezer jam uses measured crushed strawberries or blackberries with powdered pectin; it stays refrigerated or frozen and is not shelf-stable.
Method
- Use only the tested fruit named by this formula: 2 cups crushed ripe strawberries or blackberries, 4 cups sugar, one packet powdered pectin and 1 cup water. Do not substitute another fruit or alter the sugar/pectin ratio.
- Sort and wash fully ripe berries; drain, remove strawberry caps if using strawberries, then crush the fruit. Measure exactly 2 cups into a large bowl.
- Add the measured sugar, mix thoroughly and leave for 20 minutes, stirring occasionally.
- In a separate pan dissolve the packet of powdered pectin in 1 cup water. Bring to a boil and boil for 1 minute, stirring. Add this solution to the fruit and sugar; stir for 2 minutes.
- Pour into clean freezer containers or jars, leaving ½ inch headspace. Close lids and leave at room temperature for 24 hours to set.
- Then refrigerate for up to 3 weeks or freeze for up to 1 year. Refrigerate after opening and use within a few days. Never store this uncooked jam at room temperature.
Storage
Refrigerator or freezer; refrigerate after opening · Up to 3 weeks refrigerated or 1 year frozen; use opened jar within a few days
Sources and scope
- Berry Jam Uncooked — National Center for Home Food Preservation
Method-specific source recorded in the prior content audit