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Posts tagged ‘Jams and Jellies’

2 Freezer Jams for Freezer Food Friday

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.

Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.


Skillet Blueberry Jam

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.


Freezer Strawberry Jam

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.
Mix well.

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


Welcome To Freezer Food Friday


Let’s help each other out by sharing meals and other food that can be prepared at least partially ahead. With rising food prices this can be very helpful.
Leave a comment and add your link to Mr. Linky below.  Thanks for making this work.




1 cup balsamic vinegar
4 cups crushed strawberries
1/2 cup honey
1 1.59-oz. package Ball Simple Creations Freezer Jam Fruit Pectin
5 half-pint glass or plastic jam jars with lids

Place balsamic vinegar in a small saucepan. Cook over medium heat until reduced to 3/4 cup. Chill until cool. Mix strawberries, honey and cooled balsamic vinegar in a large mixing bowl. Let stand for 10 minutes. Add pectin. Stir 3 minutes. Ladle jam into clean jars, leaving a half-inch of head space. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

Makes about 5 half-pint jars.




I posted a couple of other Freezer Jam recipes HERE and HERE 


Berry Blitz Freezer Jam

Freezer Food Friday is hosted by Rachel at A Juggling Mums Food Blog, go check it out!

I thought I would share a second freezer recipe and the link to recipes along with a free sample.

Featuring Ball® Simple Creations® Freezer Jam Fruit Pectin

Makes about 5 (8 oz) half pints

You will need:

1-1/2 cups sugar
1 cup crushed blackberries (about 1-1/2 6-oz container)
1 cup crushed blueberries (about 2 4.4-oz container)
1 cup crushed raspberries (about 1-1/2 6-oz container)
1 cup crushed strawberries (about 1 1-lb container)
Zest of 1 small lemon
5 Plastic Ball® (8 oz) Freezer Jars


1.) STIR sugar and contents of package in a bowl into well blended.

2.) ADD blackberries, blueberries, raspberries, strawberries and lemon zest. Stir 3 minutes.

3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.

4.) FREEZE up to 1 year

Strawberry Jam for the freezer.

Hey a new weekly food mem! If you are looking for ideas on how to stock your freezer go check it out at A Juggling Mum !!!

Strawberry Jam for the freezer.

Stir thoroughly in large bowl

2 c. crushed strawberries (1 qt. fully ripe),
4 c. sugar.

Let stand 10 minutes, stirring occasionally.

Mix in small saucepan 1 box Sure Jell fruit pectin and 3/4 c. water.

Bring to boil over high heat, stirring constantly. Continue boiling and
stirring 1 minute.

Stir pectin mixture into fruit mixture.

Continue stirring 3 minutes.

Fill plastic containers to within 1/2″ of tops; cover.

Let stand at room temperature 24 hours. Store in refrigerator or freezer.

To use thaw in refrigerator. Makes 5 1 cup containers.

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