Foodie Tuesday recipe: Easy Breezy Freezy Jam

Welcome back to Foodie Tuesday! Today I have a fun recipe for you. 
My cute M.I.L, Kris, was in town helping with the baby and noticed my Costco 4lb container of soft, mushy, going-to-waste strawberries in my fridge. She suggested we make jam. I had never made jam before and don’t particularly like to cook (especially if it’s complicated!), but she assured me 
A) it’s easy, and
B) it’s delish.
Turns out…
She was right!
For a printable version of this recipe, click HERE.
Here’s how we did it:
You need:
  • 4 pt. berries, 
  • 1/4C fresh lemon juice, 
  • 4 1/2C sugar
  • 1C light corn syrup
  • some canning jars 
  • and some MCP Pectin. She said other brands work, but MCP is the best.

You only need one box per batch, and at $1.98 per box we were off to a cheap start!
The box of jars was just under $8. She got me some cutesy 8oz ones so I could give them away as gifts. Good thinking, Ma!

The recipe you need is found in the box of pectin. They have lots of recipe options, but we opted for plain ol’ strawberry freezer jam.

Quick note before you begin: The directions warn multiple times to be exact in your measurements, and don’t double the batch. If you want to batches, make two separate batches. Oh, and this isn’t a low-sugar option, so don’t balk at how much sugar goes in this. Ok, carry on.

Step 1: wash your jars. Don’t skip this step! If you plan ahead you can just run them through the dishwasher rather than wash them by hand.
Step 2: wash your berries and remove stems. 
Kris said she likes to quarter hers too; helps them blend nicely in the blender.

Step 3: “crush” your berries. You need 3 1/4C crushed berries.
We used my food processor but Kris doesn’t have one and uses her blender. Instructions say to crush 1 cup at a time using a potato masher for best results. Either way works fine. 

Blend them to the consistency you want, but don’t puree them, just finely chop them if using a processor. Your jam should have little bits of fruit in it. I did mine less chunky like so:

Once again, you need 3 1/4C crushed berries. BE EXACT!

P.S…check out my cute strawberry! Just had to throw this in :)

 Step 4: Mix the 1/4C lemon juice and berries in a large bowl. 
Step 5: Gradually stir in 1 box of pectin. Mix thoroughly. Kris likes to use a whisk.
Let sit for 30 minutes. Directions say to stir every 5 minutes to dissolve pectin properly, but Kris said she just stirs “once in a while” and it turns out just fine.

Step 6: Meanwhile, measure exact amount of sugar into a separate bowl.

 Step 7: After the 30 minutes, pour 1C corn syrup into the fruit mixture. Mix well. (FYI: this is what prevents sugar crystallization during freezer storage.)

Step 8: Stir in sugar gradually. Stir constantly until sugar is completely dissolved. 
We let some drip onto our fingers and tasted it periodically to see if we could feel grainy-ness or not. 
official taste-testers

Step 9: Pour into containers.
We put some into a smaller measuring cup first; much cleaner and easier that way.

As it sits a small layer of foam may settle on top. Kris says this is normal.

She likes to skim some off the top with a spoon, 

…and gently stirs in the rest.
The foam doesn’t affect the taste, only the “prettiness” of the jam when you open the jar.

She said be sure to wipe the rim of the jars before putting the lids on. You want to make a tight seal and need to remove any sugar or seeds that might be in the way.

Step 10: Let sit at room temperature for 24 hours until set, then put in the freezer. Refrigerate up to 3 weeks. Can be stored in the freezer up to 1 year.

And that’s it! So easy, so yummy, and a cute gift to take people! 

Not to mention it’s a great way to use up fruit that might be going soft.
Thanks for the tutorial, Kris!


Enjoy :)
For a printable version of this recipe, click HERE.

Comments

  1. Susie Garrett says

    Sounds delish. I would love to print the recipe without all the pics. Do you have a printer friendly version of your recips?

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