Friday, May 6, 2011

Freezer Jam

This recipe goes right along with yesterdays post Basic White Bread. I love me a little bread with homemade freezer jam. You can also "can" jam.  I'll show that one in a later post.  I like canned jam, but freezer jam tastes so much more fresh and delish. Its also a lot easier to do. I also like a hot piece of toast or a hot roll with jam from the freezer. It's still not quite solid when it's frozen. So you thaw it just enough to be able to scoop out... and then the ice cold jam, on a hot piece of bread is fabulous!

I like to use the liquid pectin, just because you can skip a step that way, but really any pectin will do. Each package will come with its own instructions, so be sure to follow them. (If you are using liquid pectin, the recipe will be pretty similar if not exact to this one.) I'll just post the recipe that I used. Here is a picture of the box.

You can also use all different types of berries, and other fruits to make jam.  Some need to be cooked and some can be made into no cook freezer jam. Just follow the instructions on the package and you will be just fine. For now, here is the basic strawberry freezer jam recipe.

Freezer Jam

2 cups crushed strawberries (about 2 1lb containers)
4 Cups sugar
2 tbsp lemon juice
1 package of liquid fruit pectin (I used Ball brand this time)

crush strawberries with a potato masher. Combine fruit with sugar in a large bowl. Mix thoroughly and let stand 10 minutes. Add entire pouch of liquid fruit pectin and lemon juice. Stir for 3 minutes. Ladle freezer jam into freezer safe containers, leaving 1/2 inch of headspace. Apply lid and let stand in fridge for up to 24 hours. When jam is "set" move to the freezer for up to 1 year. Or you may keep it in the fridge for up to 3 weeks.

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