bring out the pectin? I ask because I made my jams and jellies yesterday, all from frozen fruit, and wow did they set magnificently! No added pectin or lemons.
I always thought it was the opposite!! Warned to ADD pectin to frozen Oranges.
We freeze all our fruit we use for jam and jelly making ,even the stuff we get from the moors, and my wife never has any trouble in getting a set, she does put slightly less water in as freezing seems to release more juice.
I haven't noticed any obvious difference in the pectin content of frozen and fresh fruit for jams, but seem to think that there can be a deterioration of the pectin in some fruits and vegetables, and that it's got something to do with the calcium content in the fruit too. So some types of fruit may be affected, I just don't know, And I suppose that the soil they are grown in would have an effect too, maybe us lucky ones on mineral rich clay soils wouldn't notice, while others who grow on poorer soils would.
I think it would depend on the fruit, and not wether it had been frozen or not, I t cook brambles to juice evey year and then make jelly from the frozen juice, same with grape and redcurrant juice.
Oh and for the record I never but never add water to my fruit unless it is crab apples and then only a bit, but never never never to any other fruit I make jam with.Why water the flavour down?
XX Jeannine