LET’S MAKE JAM—STRAWBERRY OR RED RASPBERRY FREEZER JAM

I use to make all kinds of jam, can fruits and vegetables, and make pickles. I was cleaning gooseberries for jam when the first man walked on the moon. With my tiny kitchen and just the two of us at home, I have more or less given up canning. I use to make freezer jam, but I always felt guilty about the large amount of sugar in the recipes.

A couple of years ago I was at a farm stand and they had a display of Ball pectin with a big sign that said, “Now less sugar needed for freezer jam.” I bought the packet and some red raspberries. Then I found, in the grocery store, the cutest little plastic containers make just for freezer jam. I was in business. There is nothing like opening a container of freezer jam on a dark winter day and spooning what tastes like fruity sunshine on your toast. A popover with red raspberry jam is to-die-for. Strawberry jam makes your tongue tingle just looking at it.

The jam is delicious now, but in 6 months, it is ambrosia for the mouth and the Soul.

BALL STRAWBERRY OR RED RASPBERRY FREEZER JAM
This recipe is from the back of the packet from Ball Instant Fruit Pectin. For any canning recipes or fruit freezer jam, I recommend The Ball Blue Book For
Canning or Freezing. The times need for processing change periodically so for safe canning or quality products to freeze you want an up to date edition of the Blue Book.

4 c crushed berries, strawberries (4 lbs.), raspberries (36 oz.)
1 pkg. Ball Instant Fruit Pectin
1 ½ c sugar or Splenda, granulated
5 (8oz) containers or jars for the jam

Ingredients.  Aren't the Ball container with the purple lids cute?

Take off the stems of the strawberries. Put fruit in a colander and rinse well. Put fruit in a bowl, or an 8-cup measuring cup. I use the measuring cup for easy measuring of the amount of fruit. Crush the fruit with a potato masher or pastry blender. In a bowl, stir together the sugar and Instant Fruit Pectin. Add crushed fruit to sugar/pectin mixture. Stir for 3 minutes. Ladle jam into clean jars/containers and let stand for 30 minutes. Freeze for up to a year or refrigerate for up to 3 weeks.

Strawberries, washed and stems removed.  Crush with potato masher or pastry blender.

In another bowl, mix together the sugar and fruit pectin.

Add crushed fruit to sugar/fruit pectin mixture.  Stir for 3 minutes.

Ladle into clean container and store for up to a year in the freezer or 3 weeks in the refrigerator.