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What You Need To Know About

Freezer Jam

Rachel A. was kind enough to teach us all about Freezer Jam, at our last RS Activity.  It was Delish! Thanks Rachel for the great tips and in case you missed it here is what she had to say


Rachel's Tips
Wear An Apron
Measure Exactly
Use a Funnel
Use a Timer
Not all Pectin behaves the same, use the brand of Pectin that is called for in the recipe

Strawberry-Blueberry Freezer Jam

2 ½ cups crushed strawberries (about 3 pints uncrushed)

1 ½ cups chopped blueberries (about 2 pints unchopped)

3 cups sugar

1 cup water

1 box Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin

Before you begin, wash and rinse freezer-safe 1 or 2 cup sized plastic containers.  Using a potato masher or food processor, pulse to chop strawberries and blueberries.  (Do not puree—jam should have chunks of fruit.)  Combine fruit in a bowl.  In a medium saucepan, combine pectin and sugar and stir until well mixed.  Stir in the water and bring the mixture to a boil over medium-high heat, stirring constantly. Let the mixture boil for 1 minute.  Remove from heat and pour immediately into the bowl with the fruit.  Stir the fruit and hot pectin mixture for 1 minute or until thoroughly mixed.  Pour into prepared containers, leaving ½ inch space at top for expansion during freezing.  Cover.  Let stand at room temperature 24 hours until set.  Make 6 cups of jam.  

Refrigerate up to 3 weeks. Store in freezer up to 1 year.  Thaw in refrigerator.

Keep Checking . . . More Great Freezer Jam Recipes To Come