Leftover Summer Freezer Jam Recipes
SUMMER BERRY JAM (NO PECTIN)
This is a great way to use up left over berries or fruit from the summer. Keep a little bit of summer time in a jar for those ridiculously cold and snowy days! Jams without pectin take a bit longer to thicken up but the amount of sugar is greatly reduced.
Provided by jenniferlspano
Categories Strawberry
Time 55m
Yield 5 mini jam jars
Number Of Ingredients 6
Steps:
- Place the mixed berries and minced apple into a bowl; mash with a potatop masher. The apple will help to thicken the mixture without the use of pectin.
- Place berry mixture into a heavy pot on medium high heat and stir.
- Add honey, sugar, and cinnamon to the berry mixture; stir frequently.
- Cook on medium high heat for approximately 45 minutes until desired consistency is reached (although cooking times may vary).
- Towards the end of the cooking time, stir in the lemon juice.
- Add the jam to your sterilized jam jars and enjoy!
Nutrition Facts : Calories 592.1, Fat 0.4, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 153.4, Fiber 5, Sugar 97.3, Protein 3.5
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
LEFTOVER SUMMER FREEZER JAM
I created this recipe about 3 years ago. Of course it will never be the same each time it's made. It all depends on the the combination of fruits used. It was a hit! Servings and yields are approximate.
Provided by Chef on the coast
Categories Berries
Time 1h15m
Yield 7-8 half pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Combination of strawberries, raspberries, blueberries and blackberries to make 3 1/4 cups crushed berries.
- Measure exact amount of prepared fruit along with lemon juice into large saucepan.
- Measure exact amount of sugar into separate bowl.
- Gradually stir in 1 box of pectin into fruit. Mix thoroughly.
- Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
- Pour 1 cup corn syrup into fruit mixture.
- Mix well. This prevents sugar crystallization during freezer storage.
- Stir in sugar gradually.
- Stir constantly until sugar is completely dissolved and no longer grainy. **Candace tip - Place large saucepan over low heat. The jam isn't meant to be cooked - the heat just helps with the sugar dissolving.**.
- Pour into prepared freezer containers leaving 1/2 inch headspace at top for expansion during freezing.
- Put in freezer or refrigerator.
Nutrition Facts : Calories 77.5, Sodium 5.6, Carbohydrate 20.3, Fiber 0.1, Sugar 16.5
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