Homemade Jam: It's Easier Than You Think

Kim Conte
4

 

jam

Maybe it's a little too early to be talking about making homemade jam. But I was so excited to find this easy recipe, that I just had to share...

I'm intimidated by most homemade jam recipes that require canning equipment and processing the jars in boiling water. I'm sure I'll try it at some point this summer; but in the meantime, I can't wait to try this super easy jam recipe, which you store in the freezer instead of the shelf.

 

 

I prefer homemade jam to store-bought because you can make it with less sugar. This recipe is so simple—you just combine mashed fruit with pectin (for thickening) and sugar. The only difference between this recipe and more traditional jam recipes is that you store this one in the freezer. (For shelf-stable jam, you need to process jars in a boiling water bath.)

 

Homemade Jam From Polliwog's CakeWalk

Pectin

Fresh fruit (strawberries, blueberries, raspberries, etc.)

Sugar

1. Smash fruit. (Kids love to help with this part!) Push fruit through a strainer if you don't want seeds.

2. Mix pectin and sugar (amounts can be found on packages of pectin) with smashed fruit.

3. Store in freezer-safe containers. Be sure to label with date. Homemade jam can be stored up to 6 months.

 

Do you make your own jam? What method do you use?

 

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