This is the easiest method for making jam and if you’re a little intimidated with the thought of canning, this is a great method for beginners!
This week’s Hit List is a happy mix of hand-picked recipes I’ve found from around the net. You’ll find a selection of traditional berry fruit favorites like strawberries and raspberries but I also found more unique ingredient twists like violets and kiwis. So many goodies to choose from, each so simple to make…Enjoy!
Don’t Miss It: This master list for homemade jams, jellies & marmalades features 101 recipes I’ve collected so for (most are prepared with regular canning methods)!
*Note: Descriptions below are quotes from the sources
- Pear Raspberry: Raspberries and pears are great together – the pears balance the tartness of the raspberries while keeping the intense berry taste. This recipe is quick and easy! Recipe from Cook Eat Think.
- Violet: We’ve been making a batch of violet jam every spring for the past 25 years or more. You may not think of violets when you think of a great tasting jam, but you should. This is really good, and it’s become a tradition for us. Recipe from Jim Long’s Garden.
- Gingered Pear: It is an absolutely delicious jam. I’ll admit that I was a bit surprised at the taste – you first get hit with the ginger. If you don’t like ginger….don’t even attempt this recipe! Then you get a refreshing citrus taste, and then the pear flavor comes out. And since this is a freezer jam, it is unbelievably easy to make. No cooking required! From Recipe Hunter Lisa.
- Kiwi: Reminds cooks to keep these rules in mind when making jam: don’t double jam recipes and don’t reduce the amount of sugar. Doing either of these things may result in having liquid jam. Also, if you are canning, consider your altitude and add 1 minute of cooking time for each 1,000 feet of altitude. Recipe from Yankee Magazine.
- Strawberry Kiwi: From Kraft Foods.
- Raspberry-Blueberry: Recipe from Kraft Foods.
- Wild Blueberry: From The Canadian Living Test Kitchen.
- Peach: The canning process for freezer jam is the easiest of all. Wash your jars, fill them, let them sit at room temperature for 24 hours, then place in freezer. That’s it! Keep a jar in your fridge to use and just grab another one out of the freezer when you need more. Recipe from Southern Plate.
- Spiced Apple Pear: Cooking and sugar are kept to a minimum in this spread that resembles old-fashioned fruit butters with sparkling fresh fruit flavour. Recipe from Bernardin.
- Strawberry: One of the greatest simple delights of summer is biting into a juicy, sweet strawberry. However, you can savor that moment all year round by making freezer jam. It’s very easy to do, and so yummy- you’ll never want to eat store-bought jam again! Recipe from Enchanted Dandelions.
- Honey Strawberry: And I realize that most of us are now past strawberry season. Frankly, I was lucky to get any jam made in the flurry of the last week of school, packing, and getting ready to go. So, if you have some strawberries left, give it a whirl. Otherwise, wait for raspberries or blueberries. I bet they would work equally well. I set out to create a batch of jam that used honey — because the standard recipe for strawberry freezer jam requires four cups of sugar. FOUR CUPS. Are you kidding me? That scared me off right away and I can’t believe I hadn’t given it a second thought before. Recipe found at Cuizoo.
- Strawberry-Rhubarb: Recipe from Culinary In The Desert.
- Peach: This fruit spread-style peach jam can be made with no sugar at all, but we use 1 cup sugar for just a touch of sweetness (up to 3 cups sugar can be used for a sweeter jam). Recipe from Eating Well.
- Concord Grape: Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below. Recipe from My Everyday Kitchen.
- Sugar Free Poached Pear and Pineapple: No cooking?! Yes! Even more exciting for putting away good jam quickly. The other side…we can just put it in the fridge and use it. So, it’s good in the freezer up to a year, but in the fridge up to three weeks. Recipe from Chef Tess Bakeresse.
- Raspberry: So, when she saw a new Ball brand pectin at the store, she decided to try it, so she can say she’s tried it all. It caught her eye because it uses a lower percentage of sugar, and also doesn’t call for corn syrup like many recipes do. The Damsel doesn’t have anything personal against corn syrup, but white sugar is cheaper and easier to measure, so, yeah. Recipe from Old School.
- Reduced-Sugar Blackberry-Plum (or Raspberry-Plum): Nancy Baggett likes to combine plums with berries because they add fruitiness and vibrant color, but no seeds. Plums are also rich in pectin, so they help ensure that the jam will jell well. Recipe found at The Washington Post.
- “Raw” Berry (Honey Sweetened): Sweet berries and raw honey are made into a brightly flavored jam that is raw and delicious! It’s the perfect jam for summer time. It was so nice to not only avoid using sugar, but also to avoid cooking the berries to death. Recipe from The Nourishing Gourmet.
- Strawberry-Nectarine: There’s also a great article packed with information about making freezer jam. Found at NPR.