Canning 101: Freezer Jam (Recipe: Nectarine Raspberry Freezer Jam)

Written by Cheri of Kitchen Simplicity.

Freezer Jam is a great way to break into the preserving scene. The recipes are made in smaller batches, require little to no cooking (which gives them a fresher taste) and need no special canning equipment.

All you need to do is puree or mash some fruit, mix it with sugar and pectin and throw it in the freezer!
There are a several different options for making freezer jam:

• It can be made with freezer jam pectin, which is simply mixed together with sugar and stirred directly into the mashed or pureed fruit.
• You can use regular pectin by boiling it with water and stirring it into the sugar/fruit mixture.
• In some recipes you can even omit the pectin because they are cooked long enough to thicken up such as this Last Minute Strawberry Jam or because the fruit itself contains pectin as the cranberries do in this Grapefruit Cranberry Marmalade. This makes an already easy project that much easier.

Whichever pectin you choose don’t be afraid to get creative with the fruit combinations you use, just follow the fruit/sugar/pectin ratios on the back of the box.

You can get really creative and add addition flavors such as vanilla, almond or maple like this Strawberry Maple Freezer Jam.

There’s no reason not to make your own jam when it’s this simple and the results are so delicious. Besides, you can’t get these endless combinations at your local grocery store!

Recipe: Nectarine Raspberry Freezer Jam

I prefer using nectarines over peaches in many recipes because there’s no need to peel their thin skin.

• 3 nectarines, pitted and chopped
• 2 cups raspberries
• 1 tablespoon lemon juice
• 4 cups sugar
• 3/4 cup water
• 1 (1-3/4oz) package powdered fruit pectin

1. Puree nectarines and raspberries. Strain through a sieve to remove seeds.
2. Add sugar and let sit 10 minutes.
3. Stir water and pectin together in a small saucepan. Boil for 1 minute.
4. Stir into fruit mixture for 2 minutes or until sugar is dissolved.
5. Divide into storage container and allow to sit, sealed at room temperature until set (up to 24 hours).
6. Store in the fridge for 3 weeks or in the freezer for 6 months.

Makes approximately: 5 cups
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Will you be making your own jam this year? What flavour combinations would you like to try?

Photos by Cheri Neufeld

Tagged as: berries, Canning 101, Jam, stone fruit