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Tuesday, April 26, 2016

Blackberry and Red Raspberry Freezer Jam...

11:50 am - 52 degrees - scattered clouds...

Yesterday I had some extra time so I decided to make some freezer jam.  I ended up with 9 jars of Blackberry, 9 jars of Raspberry and 9 jars of Strawberry freezer jam.  Yummm!!

Delicious Freezer Jam.
Setting up for 24 hours before it goes into the freezer.

Freezer jam is hands-down my favorite kind of jam.  With no-cook freezer jam you get to preserve the bounty of summer without the fuss, heat, equipment, and time that canned cooked jams require.  Uncooked freezer jam is slightly different than the cooked jams.  It doesn’t have that thick, cooked-down texture and flavor.  Instead, it looks and tastes like the ripe fruit.  If you were to compare a jar of raspberry (or any other flavor) freezer jam and raspberry traditional cooked jam, I think you’d be shocked at the difference.  Regular cooked jam becomes quite dull in color as it cooks, where as freezer jam retains the same pretty color as the fresh berries you started with.


Freezer jam does have two drawbacks.  The first drawback is it’s not shelf-stable.  For long-term storage, all freezer jam must go in the freezer – hence the name.  However, if you don’t have a ton of freezer space, freezer jam can be prepared and poured into quart-size Ziploc bags.  Squeeze out the air, seal the bags and stack them flat in the freezer.  When you need more jam, just thaw a bag, empty the contents of the bag into a jar, put it into the fridge and enjoy.

The second drawback (well, not really) is our kids got so used to eating delicious homemade freezer jam that it didn’t take long before they were sticking their noses up at store-bought jam, and every other kind of jam or jelly, except for freezer jam.  I can’t blame them though because honestly we all prefer the fresh, delicious taste of freezer jams.

To make freezer jam, all you need is ripe fruit, sugar, and pectin.  That’s it!  Quick and easy and before you know it, you’ll be proudly scooping up homemade jam for toast, biscuits, scones, waffles, pancakes, crepes, ice cream, smoothies, cake filling, etc!

Filling up jars of red raspberry freezer jam!

~Blackberry or Red Raspberry Freezer Jam~
3 cups crushed fresh blackberries or red raspberries
5 1/4 cups sugar
1 pkg Sure Jell Premium Fruit Pectin
3/4 cup water

Mash the berries with a potato masher or in a food processor until slightly chunky (not pureed).  Jam should have bits of fruit.  Once the berries are crushed to a size you want, measure out 3 cups and put into a large bowl.

Stir sugar into the berries, mixing well.  Let stand at room temperature for 10 minutes, stirring occasionally.

Stir 1 box of pectin and 3/4 cup water in a 1-quart saucepan.  Bring to a boil on high heat, stirring constantly.  Boil for 1 minute, while still stirring constantly. 

Pour hot pectin mixture over berry mixture.  Stir constantly for 3 minutes or until sugar is completely dissolved and no longer grainy; whichever is longer.  (A few sugar crystals may remain).

Immediately spoon jam into washed and prepared containers, leaving 1/2 –inch headspace.  Wipe rims of containers and seal.  Let stand at room temperature for about 24 hours or until set.

Store in the freezer for up to a year, or store in the refrigerator for 3-4 weeks.  Thaw frozen jam and stir before serving.

{Note:  You must measure carefully, jam making is an exact process and if you don’t measure correctly, you’ll have unsuccessful results.  Measure the exact amount of sugar, reducing the sugar or using a sugar substitutes will result in set failures.  If you want to make more than one batch, do not try to double the recipe, instead make two separate batches.  We usually have several batches, all in their own bowls, going at the same time.}

For the Strawberry Freezer Jam recipe {click here}.

--- Enjoy!

1 comment:

  1. Those look really tasty. I'm hoping to put in my own berry bushes soon, and making my own jam has always appealed to me. I'm hoping to put in strawberries, and raspberries, and maybe even saskatoon berry bushes, if I can import them.

    I'm guessing that this method of making jam is a lot easier and cheaper than the traditional method, so I'll definitely be giving it a try. =)

    ReplyDelete

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