Summer in Seattle means way more berries than I know what to do with! It’s hard to believe with such an abundance everywhere I go now, that later this winter I’m really going to miss them. Luckily, making freezer jam is a lot easier than I imagined. It only took about 30 minutes for my daughter and I to have Raspberry Freezer Jam finished and resting on the counter.
Here are a few tips for success when making freezer jam:
✔️Sure Jell Fruit Pectin: Buy a box of Sure Jell Fruit Pectin from your local grocery store (or from Amazon) and follow the included recipe exactly. It’s not complicated: just smashed fruit, lots of sugar, a little water, and a packet of pectin. (Have any of you had luck with the reduced sugar version? I’d love to hear about it!)
✔️Small Mason Jars: I like to use small 4 ounce Mason Ball Jelly Jars so that when we pull a jar out of the freezer it gets used quickly, instead of dying a slow death in the back of our refrigerator somewhere. In the past I’ve used as big as 8 ounce jars, but I personally wouldn’t go larger than that since freezer jam has a limited shelf life once it comes out of your freezer – and the last thing you want to do is throw it away!
Making freezer jam really is a lot easier than you think, give it a try. I promise you won’t regret it – especially this winter!
Leave a Reply