Our second workshop of the season went off without a hitch. This time I remembered to pack everything on my list, including my wonderful husband Don. He was such a doll to agree to show us how to create delicious freezer jam from scratch. Who knew it was so easy to make a jar of fruity, fresh, wholesome goodness? I will never buy store-bought jam again. We learned that in just a few minutes of time and a few ingredients, we too could create our own jam! Mom’s in the audience were quick to point out the ‘no cooking involved’ recipes would make this a deliciously fun activity to do with their children! Mom’s are smart that way lol.
Anyhow,within an hour Don whipped up three batches of jam for us. Two strawberry and one blueberry –a total of fifteen 250ml jars! We enjoyed the workshop, Don was great, his flare for food entertained and enlightened everyone. The night concluded with a sampling of our jam atop warm sourdough bread. Add to that a great cup of Colombian coffee. We be jammin now!
1. Strawberry Freezer Jam
By The Canadian Living Test Kitchen
Tested till perfect
This recipe makes 6 serving(s)
* 8 cups cups(2 L)organic strawberries, hulled
* 1 1box light pectin crystals
* 3-1/4 cups(800 mL)organic granulated sugar
In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes.
Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) head space. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.
Low-Sugar Strawberry Freezer Jam
Crush 8 cups (2 L) strawberries as above. Stir in 1-1/2 cups (375 mL) sugar; let stand for 15 minutes. Stirring constantly, gradually add 1 pouch (45 g) Freezer Jam Pectin; stir for 3 minutes. Let stand for 5 minutes. Ladle into five 1-cup (250 mL) containers, leaving 1/2-inch (1 cm) head space. Cover with lids. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Makes 5 cups (1.25 L).
Per 1 tbsp (15 mL): about 16 cal, 0 g pro, 0 g total fat (0 g sat. fat), 4 g carb, trace fibre, 0 mg chol, 0 mg sodium. % RDI: 12% vit C, 1%
2. Blueberry Freezer Jam
From start to finish, this delicious small batch of jam can be ready to enjoy in 30 minutes.
Preparation Time: 30 minutes
Cooking Time: n/a
Servings: About 5 – 1 cup (250 mL) Jars
* 4 cups (1 L) organic Ontario blueberries
* 1-1/2 cups (375 mL) organic sugar
* 1 45 g pouch of freezer jam pectin
* 2 tsp (10 mL) grated organic lemon peel
In large bowl crush blueberries to measure 4 cups (1 L)*. Stir in sugar. Let stand 15 minutes. Stirring constantly, gradually add pectin to the blueberries and stir 3 minutes longer. Let stand 5 minutes. Stir in grated lemon peel. Ladle into 5 1-cup (250 mL) mason jars, leaving 1/2-inch (1 cm) headspace, apply lids. Refrigerate up to 3 weeks or freeze up to 1 year.
* Instead of blueberries any fully ripe berries or tender fruit (Ontario peaches, plums or apricots) can be used.