Simple Freezer Jam

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

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We don’t know about your grandmas’ but ours made freezer jam every summer. We remember picking the fruit for grandma to use, she really didn’t get many since we were allowed to eat as we picked, but that was half the fun!

If you don’t like to can, this is for you.  Freezer jams use less sugar and you if you prefer you can omit pectin.  We are giving you 2 recipes today – one with pectin and one without.  We used Ball products for this jam, they have great plastic containers and we have always had success using their pectin for freezer and canned jams.

Freezer Jam – with pectin

4 cups strawberries or peaches (any fruit – peeled (if needed) and crushed)

1 1/2 cups sugar

1 package of freezer jam pectin

Combine all ingredients and put in plastic jars.  Let them set up for 30 minutes before putting them in the freezer.  Put one in the refrigerator a couple hours before you want to use.  And how simple that its no cook.

We love to eat this jam on homemade bread!  With fruit being just about perfect right now, this is something you could do tonight and use this weekend.

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Our grandmothers would never have made mango lime but we would!  So for this one we put super ripe mangos and fresh limes without pectin together.

Freezer Jam – without pectin

4 cups mangos – peeled and crushed

Juice and pulp from 4 limes – we used a citrus reamer

1 1/2 cups sugar

Combine all ingredients in a medium sauce pan and cook on low for about 30 minutes.  Let cool for a bit (8-10 minutes) then add jam to plastic jars (we used Ball) and let cool completely before adding lids and transferring them to the freezer.  You can also cool them in a water bath if you like to speed up the process and keep them out of the danger zone, 40-140 degrees.

You can substitute almost any fruit with this.  We chose mango and lime together not only because its tasty but also because the lime helps with the natural pectin that is lower in mango.  Both of these recipes  would double well if you want to make a larger quantity.

We would love to know if your grandmother made jam.  Did you get to help?  And if so, what part did you play?  Please connect with us in the comments or on our Facebook page.

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Modern Day Forager