I’m Jammin’, Freezer Style

Sorry, I’m tired today and that was the most clever post title I could think of…

Needless to say, the blueberry freezer jam worked and it’s delicious! It’s also pretty easy with minimal cleanup. The only downside is that it really didn’t make a dent in my accidental collection of glass jars.

I just used the recipe inside the box of fruit pectin (it also comes in low sugar, but my grocery store was completely out).

Here goes. For blueberry jam, you will need:

  • 2 1/2 pints of fresh ripe blueberries, crushed to make three cups
  • 5 1/4 C sugar (crazy, I know!)
  • one box of fruit pectin
  • small canning jars with lids (1 to 2 cups)

Before you begin, make sure all of your jars are clean. I took mine for a spin in the dishwasher! You’ll also have to figure out how many blueberries is in 2 1/2 pints. I’ll save you the math – it’s five cups (2 cups = 1 pint). Now why couldn’t they have just said five cups on the recipe?

Step one: Crush the fruit. You can either use a potato masher or a pastry blender. I used the latter and it worked great. If you use a food processor,  DO NOT puree.

Step two: Measure 3 cups of crushed fruit into a large bowl.

Step three: Measure the exact amount of sugar (5 1/4 cups) into a separate bowl. It’s science people, so it has to be exact;)

Step four: Stir sugar into the fruit, mixing well. Let stand for 10 minutes, giving it the occasional stir.

Step five: Stir one box of pectin and 3/4 C of water in a small saucepan. Bring it to a boil on high heat, stirring constantly. Boil for one minute, stirring constantly. Remove from heat.

Step six: Stir pectin mixture into the fruit mixture. Stir until the sugar is completely dissolved, about three minutes.

Step seven: Pour into prepared containers, leaving 1/2 inch of room at the top for it to expand in the freezer. Cover with lids.

Step eight: Let stand at room temperature for 24 hours to set. At this point, you can either keep it in the fridge for up to three weeks or store it in the freezer for up to one year.

Let it thaw in the fridge for a couple of days before you enjoy.

Step nine: Take a step back and feel all domestic!!

Now if you wanted to go a step further and decorate them, Emily from Jones Design Company has some beautiful packaging ideas and free printable labels (for raspberry or strawberry jam only) if you scroll down to the end of this post.

You could also download this vintage graphic frame from The Graphics Fairy and handwrite or type your label.

Or, you could be lazy ultra vintage and simple and use a good ol’ fashioned marker:)

For more recipes and tips, visit the Sure-jell website.

Published in: on August 12, 2011 at 5:30 am  Comments (1)  
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One CommentLeave a comment

  1. Oh my goodness – this looks so yummy!!! I love blueberries!

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