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Monday, November 15, 2010

Freezer Jam


I'm not a huge fan of store bought jam. It's just too much..... something. I can't quite decide what it is that I hate. So for the past year or so I've tried to become proactive and make freezer jam. I buy strawberries whenever they are on sale and I collect raspberries at my moms house when she has leftovers. We go through it like crazy at our house. So of course I was really disappointed last week when I ran out of jam. I thought I would have to wait until next summer when all the berries come back. I did some research and was assured by my momma that I could whip up freezer jam using FROZEN BERRIES. I didn't believe her but bought the stuff anyway and prepared for the worst. I was completely shocked when it turned out amazing. Thanks to this I will never ever buy store bought jam again. I can whip this up in less than five minutes and it costs less than buying a jar of the good stuff. If that's not reason enough to switch I don't know what is!

Freezer Jams

Raspberry/Blackberry
3 cups crushed berries
7 cups sugar
1 pkg Sure Jell Fruit Pectin
3/4 cup water

Combine crushed berries and sugar. Mix well. Let stand for 10 minutes. Stirring ocasionally. Stir 1 box pectin and 3/4 cup water in small saucepan. Bring to boil on high heat- stirring constantly. Let boil for one minute- continue stirring. Remove from heat and stir into fruit/sugar mixture until sugar is completely dissolved (approx 3 minutes) Pour into prepared containers. Let stand at room temperature for 24 hours. Then move to fridge/freezer.

Strawberry
2 cups crushed berries
4 cups sugar
1 pkg Sure Jell Fruit Pectin
3/4 cup water

Combine crushed berries and sugar. Mix well. Let stand for 10 minutes. Stirring ocasionally. Stir 1 box pectin and 3/4 cup water in small saucepan. Bring to boil on high heat- stirring constantly. Let boil for one minute- continue stirring. Remove from heat and stir into fruit/sugar mixture until sugar is completely dissolved (approx 3 minutes) Pour into prepared containers. Let stand at room temperature for 24 hours. Then move to fridge/freezer.

~Dayna~

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