A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Thursday, July 06, 2006

Freezer Jam

It should be obvious that I've done it again - the same thing thing I do every late June/early July -I've over bought cherries - I have no resistance at all ...

I decided to try a lower sugar version - the set was a bit softer than regular jam - all the better to use over ice cream or in a trifly-type dessert - but still thick enough to be used on English muffins or biscuits or for PBJ. Freezer jams are better tasting than regular cooked jams - they really do taste like the fruit from which they come - and so very easy to make.

This is the recipe I used - but the recipes on the pectin inserts are all fine to try - the basic method is the same for all freezer jams and jellies.

2.25 lbs. Cherries ( 3 cups chopped )

1 cup water

1 cup Pineapple Orange juice ( actually about 0.75 c juice and 0.25 lemon juice)

1 cup water

1.5 cups sugar

1 box Pectin

Combine chopped fruit with juice

Add sugar, mix and let stand 10 minutes

Gradually add pectin to 1 cup water in a small saucepan. Bring to a boil over medium high heat, boil hard for 1 minute while stirring ( hard boil means that even when you stir the mixture, it keeps on boiling).

Add the pectin mixture to the fruit and keep stirring for 3 minutes.

Ladle jam into freezer containers (any sort will do - about 8 ounce size is good - too large and the jam may not set well). Make sure you've run the containers through the dishwasher beforehand so they are really clean - it's the least you can do considering all the processing you are avoiding by making freezer rather than the old fashioned sort of jam.

Let stand at room temperature until set - no more than 24 hours. Jam should last for at least a year in the freezer, and if you don't eat it all - 3 weeks in the fridge.


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