Welcome to Freezer Food Friday!
Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.
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1 pint blueberries, mashed
2 tablespoons powdered fruit pectin (Sure Jell)
1/2 teaspoon margarine or butter
1 cup sugar
In a skillet (do not use cast iron), heat the blueberries, pectin and butter over medium high heat; stir constantly until the mixture boils.
Stir in the sugar; bring back to a boil and boil for 1 minute. Remove from heat.
Pour the jam into 2 half-pint jars with tight fitting lids. Cover and refrigerate until the jam is set and cold.
Refrigerate up to 3 weeks or store in the freezer for up to one year. Thaw in the refrigerator.
2 pints strawberries, hulled (2 cups crushed)
4 cups sugar
1 box fruit pectin (Sure Jell)
3/4 cup water
In a large bowl, crush one cup of strawberries at a time, use a potato masher for best results. If using a food processor, pulse to a very fine chop. Do not puree. Jam should have bits of fruit.
Measure exactly 2 cups of the prepared fruit. Place into a separate bowl. Measure exactly 4 cups of sugar into another bowl. Stir sugar into prepared fruit.
Let the mixture stand for 10 minutes, stirring occasionally. In a small saucepan stir together one box of pectin and 3/4 cup water. Pectin may start out lumpy. Bring the mixture to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from the heat. Stir the pectin mixture into the fruit mixture.
Stir constantly until the sugar is dissolved and no longer grainy, about 3 minutes. A few sugar crystals may remain.
Pour into prepared jars or containers, leaving a 1/2-inch space at the top for expansion during freezing. Cover with lids.
Let stand at room temperature for 24 hours.
— Source: Sure Jell recipe