Jam – The Freezer Kind

Summer is upon us and with it comes an abundance of fruits. This usually translates into me buying more than I Will and I can possibly consume. But that is exactly what jam is for!

I did a foray into small batch jam several months back with results that were kind of “meh” for jam standards but worked perfectly for a filling. So I decided to step up my game and give freezer jam a try. The result?

Never buying store bought jam again!

It was also ridiculously easy to make.

Being my first real jam exploit, I didn’t want to end up with a boat load of one kind of jam. So I searched to see if you could cut a batch in half. Interestingly, I could not find a single mention of halving a batch of freezer jam. Now in hind sight, it makes sense … not many people would want to do half a batch because it can go quick. But half a batch was exactly what I needed, half strawberry and half raspberry.

Important to note, I made each half batch separately to ensure I didn’t mess up something and would probably do it that way again. I was also using the Sure-Jell Premium Fruit Pectin for less sugar recipe.

Set up went a little like this:

  • jars or plastic containers – wash, rinse and dry

  • fruit – was, cut, mash, and measure out exactly

  • sugar – measure out exactly

  • pectin – halve using a kitchen scale.

The pectin, sugar and some water get brought to a boil before adding in the luscious berries. Everything gets mixed well and a very short one minute simmer. And voila! Ladle the jam into containers. Let set for 24hrs on the counter to set. Then devour. Put one jar in the fridge and the rest in the freezer.

The result was 4 half pint jars of strawberry jam and 4 half pint jars of raspberry jam. A little taste of heaven. The only downside to this is freezer space. I would love to make batches upon batch to last the year, but lets face it, I don’t have the space for that amount of food. If I were to go that route I would need to do traditional canning so they can sit on a shelf in the garage till needed. I’m sure I’ll go there at some point 😉 but for now I am more than satisfied with freezer jam.


Half Batch Strawberry & Raspberry Freezer Jam

Adapted from Sure-Jell Premium Fruit Pectin

Strawberry

  • 2 cups crushed strawberries (about 2 pints/3 cups of berries)
  • 1 1/2 cups sugar
  • 1/2 box pectin
  • 1/2 cup water
  • 4 half pint jars, washed and dried

Wash, dice, and mash (a potato masher or a fork work best) the strawberries and set aside exact amount of berries needed. Then measure out the exact amount of sugar, pectin, and water.

In medium sized sauce pan dissolve the sugar and pectin in the water and bring to a boil over medium heat while stirring constantly. Once boiling, cook for 1 minute. Then pour in the strawberries, mix well and cooking for 1 minute longer.

Ladle jam into containers leaving 1/2″ of space for expansion. Put on lids and leave out at room temp for 24 hrs to set. Place one or two jars in the refrigerator and the rest in the freezer. They last about 3-4wks in the fridge and up to a year in the freezer.

Makes 4 half pint jars.

Raspberry

  • 2 cups crushed raspberries
  • 1 3/4 cups sugar
  • 1/2 box pectin
  • 1/2 cup water
  • 4 half pint jars, washed and dried.

Follow the same directions as the strawberry jam.

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