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| We took a quick trip over to my Aunt's house to pick some Concord Grapes to make the Grape Jelly. |
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In our
opinion, once you have had good homemade jam or jelly, you will never go back
to store bought jams or jellies again! It
is so good, that we go through it pretty quickly, which is why we make so much
every time. And if you’re wondering, you
usually make way more freezer jam than cooked jam, even though it does take up
precious freezer space.
Of course
there are pros and cons to everything and that includes homemade jams and
jellies. Here are some pros and cons for
freezer jam vs. cooked jam.
Pros
of Freezer Jam:
-Very
easy to make with little or no cooking involved depending on the type of pectin
used.-The jam will taste much more like fresh berries or fruit.
-The color of the jam is more like the true color of the fruit used to make the jam.
-Not a lot of time involved.
-With the same amount of berries, you get more jam.
-Uses less sugar since it isn’t needed as a preservative, just as a sweetener.
-You can use any type of stackable containers rather than just glass jars, since the containers don’t need to “seal”.
Cons
of Freezer Jam:
-Takes
up freezer space.-Difficult to give as a gift or ship since it requires refrigeration.
-Can make a mess in your freezer if you over fill your jars or containers since the jam expands a little during the freezing process.
-Sometimes it doesn’t set up quite as well as cooked jam.
Pros
of Cooked Jam:
-Will
keep in your pantry or cupboards for a long time without refrigeration.-Sets up very well, and often has a thicker and more jam like consistency.
-Nice as gifts and easily shipped to friends or loved ones.
Cons
of Cooked Jam:
-More
time consuming than making freezer jam.-Need to be very careful during the process so that your jars seal properly, otherwise the jam will not keep.
-Requires more sugar than a freezer jam.
-Less natural fruit taste than a freezer jam.
To sum
it up, we like and make some of both for our family. Whichever you choose to make, follow the
directions carefully, but don’t worry!
Jam is not hard to make. With a
little work, you will be enjoying a wonderful treat all year long!
We
loved the Raspberry-Lime Freezer Jam so much, that I just had to share the
recipe with you!
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~Raspberry-Lime Freezer Jam~
4 cups
crushed raspberries
1 ½ cup
sugar
1
package Sure-Jell
Zest of
2 small limes
Wash
and rinse 3 1-pint jars with tight fitting lids.
To
crush the raspberries, use a potato masher for best results. If using a food processor, pulse to very
finely chop. {Note: Do Not Puree! Jam should have bits of fruit it in!}
Measure
exact amount of fruit and exact amount of sugar in separate bowls. {Note: Reducing sugar or using sugar
substitutes will result in set failures.
If you want less sugar try Sure-Jell for Less or No Sugar Needed Recipes
Fruit Pectin for no or low sugar jams and jellies.}
Add
the zest of 2 small limes to the crushed raspberries and mix well. Stir in sugar into the rasp-lime
mixture. Mix well. Let it sit for 10 minutes; stirring
occasionally.
Stir 1
box pectin and ¾ cup water in small saucepan.
(Pectin may start out lumpy.)
Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
Stir
pectin mixture into fruit mixture. Stir
constantly until sugar is completely dissolved and no longer grainy, about 3
minutes. (A few sugar crystals may
remain.)
Pour
into prepared containers, leaving 1/2-inch space at top for expansion during
freezing. Make sure the rims are clean
of any spill and screw the lids on tight.
Let
stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks, otherwise, store
in freezer for up to 1 year. Thaw in
refrigerator.
Enjoy!
