If you are like me and like freezer jam, check out this freezer jam round up. I know a lot of folks want to be part of the preserve your own food craze but a lot of folks are also afraid of canning. For beginning preservers the easiest way to start is with freezer jam.
I personally like freezer jam better than canned jam because most of them are not cooked and there is nothing sweeter than pulling a jar of strawberry jam made from berries you picked your self last summer out of the freezer in the dead of winter.
Because the berries were never cooked they still taste almost like fresh berries. Besides have you checked out the price of jam in the store lately? I used to make blackberry jam every summer because I knew of a wild blackberry patch. Then one year progress came to town and built a house right on my wild blackberry patch. I am still scarred by it and will never ever be able to like that house. Any ways, freezer jam is super easy and its fun to do if you pick your own fruit or even buy it at the farmers market.
Such a sense of accomplishment to see pretty jars of jam lined up on the counter ready for the freezer. The steps are pretty simple. Mash fruit to the size you like in jam so the juices release. Mix your sugar with your pectin according to directions and bring to a boil. Mix fruit with the pectin mixture fill freezer jars or containers and seal. Then wait an hour or so for the gelling to happen and into the freezer they go.
One thing about freezer jam. If by chance it doesn’t gel well, they make great toppings for pancakes or waffles. I have rounded up a list of different fruit jams from around the web for you here. Give them a try. Small batch or large you won’t be disappointed.
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.
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