This is our last week of the lovely strawberries that grow up here and are succulent and sweet. I made 6 nice 4 oz jars of strawberry freezer jam with them. Freezer jams are fresher tasting and a brighter color than processed jam. I like it alot. I’ve had a strawberry/raspberry combination that was really spectactular.
3/4 C sugar
1/2 pkg of the Ball Freezer Jam Fruit Pectin
stir together and add
2 cups smashed strawberries rinsed and hulled
1 1/2 tsp fresh strained lemon juice
Mix all ingredients for 3 minutes
Spoon into the sterilized jars and add a small basil leaf to each jar. Wipe off the rims of the jars with a clean,warm,wet cloth. Cap and let sit for 30 minutes. Either refrigerate for up to 3 weeks or keep in freezer for up to a year.
Many combinations can be tried. I’ m trying a peach blueberry rosemary jam next!
Think about :
strawberry/rhubarb
peach/blueberry
apricot/pear
blackberry/raspberry
apple/pear
fig/lemon
add any herbs you wish….give me some suggestions!
Any room in a freezer is a place for a jar or two of a lovely jam. Small batches are a plus!
4 Comments
What is the basil leaf for?
Basil leaf just for fun! I tried to make something different. I really like the blend of sweet and savory and herbal like what I think this will be like.
Great recipe.
I used to do this with raspberries — very simple, just cook down the raspberries with a bit of sugar and add _____ (your choice). Very easy and extremely tasty.
You’ll have to spill the beans on your peach-blueberry-rosemary freezer jam.
Biscuit,
Will do when I make it this week. I think it will be fun to make a few jars of this and that and freeze for use in “this and that”!
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