Raspberry Freezer Jam

It's raspberry season in the back yard.  Raspberry jam is actually what started me preserving food.  I joke that Freezer Jam was my gateway drug.  If you've seen all of my canning recipes and thought I was crazy, here's your chance at something easy.  This recipe is from Ball.

Freezer Jam

You will need:

• 4 cups crushed fruit (berries, apricots, grapes, pears, plums, or other tender fruit)
• 1 1/2 cups of sugar
• 5+ Tbsp Ball Real Fruit Instant Pectin (I typically need a bit more to get the right jam texture)

What to do:

• Stir sugar and pectin in a bowl.
• Add berries, stir 3 min
• Ladle jam into clean jars to fill line.  Twist on lids.  Let stand until thickened, about 30 min.

Serve immediately, refrigerate, or freeze up to 1 year.

Strawberry Jam & Strawberry Rhubarb Jam

Are you sick of my strawberry posts yet?  Ok, last one.  At least for now.  The raspberries are starting to be picked in the backyard, maybe I'll move on to those?

Anyway.  Last week, the kids and I picked 25 or so pounds of strawberries.  Because of our trip to Harrison Lake, I needed to get all those strawberries processed in a really big push on Thursday.  Fresh picked berries have a shorter shelf life than those berries purchased in the grocery store, especially since the place we go is as close to organic as you can get in the area.  I was so busy in the kitchen, I didn't even start to get things packed and in the camper until after dinner.

I have shared before that I like simple meals while camping.  Sandwiches are unexciting, but an easy lunch that can be assembled quickly if we're late to get back to the camper for lunch.  Or they can be packed for a picnic while hiking.  Youngest kid loves, LOVES her PB&J sandwiches, and homemade jam makes them so much better.

Strawberry Jam

What you need:

• 2 quarts strawberries
• 6 tablespoons Ball Classic Pectin
• 1/4 cup lemon juice
• 7 cups sugar

What to do:

• Wash strawberries; drain.  Remove stems.  Crush strawberries one layer at a time.  Combine strawberries, classic pectin, and lemon juice in a large sauce pot.  Bring to a boil, stirring occasionally.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Strawberry-Rhubarb Jam

What you need:

• 2 cups crushed strawberries
• 2 cups chopped rhubarb (about 4 stalks)
• 6 TBS Ball Classic Pectin
• 1/4 cup lemon juice
• 5 1/2 cups sugar

What to do:

• Combine strawberries, rhubarb, classic pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.