Get Yourself in a Jam--in a Good Way!

Got 30 minutes? You’ve got enough time to make freezer jam. Once you’ve tried this amazing spread, you may never buy the jarred stuff from the store again.

Triple Berry Freezer Jam

I can speak from experience, because I got hooked on home canning nearly a decade ago. During my class at the recent Women in Denim seminar in Storm Lake, I showed how making a simple, homemade freezer jam is the best way to break into canning. It’s easy, delicious and will make you feel like a major-league home cook.

Jam isn’t just for toast, however. I use it for all sorts of recipes, from sweet to savory. In case you’d like to know what defines a jam, jelly or preserve, here’s the scoop:

• In jelly, the fruit comes in the form of fruit juice.
• In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly).
• In preserves, the fruit comes in the form of chunks in a thick syrup.

Summer and the amazing array of fresh fruits available always inspire me to make a batch of jam. I couldn't resist using red raspberries, blackberries and blueberries in my latest batch of freezer jam. Soooo good! (Hint--if you get tired of jam, you can microwave the jam a bit and make a fabulous ice cream topping. Sublime!)

Here's one of my favorite recipes to get you started:

30-Minute Raspberry Freezer Jam
You can use red raspberries, blackberries or blueberries (or mix-and-match) with this recipe, which is fast, fun, and fabulous!

3 cups prepared fruit (about 6 cups fully ripe red raspberries)—can also use frozen berries
5 cups sugar, measured into separate bowl
¾ cup water
1 box powdered fruit pectin (I use the regular kind, not freezer pectin)
Canning jars (glass or plastic works)

Crush raspberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 3 cups crushed raspberries into large bowl. (If using frozen berries, drain off much of the liquid, and save for jelly making). Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks, or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.