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Posts Tagged ‘rhubarb freezer jam’

Raspberry Freezer Jam
8 cups raspberries
1-1/2 cups granulated sugar
1 45g package pectin for freezer jam

In large bowl and using potato masher or pastry blender, crush raspberries, 1 cup at a time, to make 4 cups.

In another bowl, sift pectin into sugar and combine; add to raspberries and stir for 3 minutes.

Pour into five 1-cup airtight containers, leaving 1/2-inch headspace. Cover and refrigerate for up to 3 weeks or freeze for up to 1 year.

Blueberry Freezer Jam

5-6 cups fresh blueberries (to make 4 cups crushed)

1 1/2 cups granulated sugar

1 45g package pectin for freezer jam

zest from 1/2 fresh lemon

In a large bowl, crush blueberries using a pastry blender or potato masher. Stir in sugar and let sit for 15 minutes to macerate. Stirring constantly, sift in pectin, pushing any lumps through the mesh with the back of a spoon. Continue stirring for 3 minutes. Set aside for 5 more minutes, then add lemon zest. Ladle into 5 clean 1-cup jars, leaving 1/2 inch of space at the top. Apply lids and refrigerate up to 3 weeks or freeze up to one year.

Note: For Blueberry-lavender Freezer Jam, or to add a hint of lavender to any of these jams, use lavender sugar instead of plain granulated.

Lavender Sugar
1 1/2 cups sugar
2 1/2 tbs dried lavender flowers.
Combine in an airtight container and let sit for at least two days, preferably longer. Sift out lavender before using.
Rhubarb Freezer Jam
2 1/2 pounds fresh rhubarb, washed, trimmed and chopped
1 1/2 cups granulated sugar
1 45g pouch pectin for freezer jam
Place rhubarb in a heavy medium pot. Cover and slowly heat, bringing to a simmer. Simmer for 15 minutes, stirring frequently.
Sift pectin into sugar in a large bowl and combine. Stir in rhubarb until thoroughly combined.
Ladle jam into 5-1cup jars, leaving 1/2 inch of space at top. Apply lids and led stand until thickened, about 1/2 hour. Refrigerate up to 3 weeks, freeze up to 1 year.
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