Freezer Jam In A Jiffy!
64Jammin'
Bet You Can't Eat Just One!
Grapes for Stomping
6 Minute Jammin'!
I have a secret. It's a jam/preserve freezer recipe that's been passed down for generations. My great grandmother froze this jelly coming over from the East Coast to Oklahoma in a covered wagon.
OOps. They didn't have freezers then. Small detail.
The recipe's a secret. I spent a whole 6 minutes smashing a mixture of frozen berries today and now I have great biceps. Cool Abs. Sore Armpits. A stiff upper lip.
Not to mention a really great tasting butter and jam sandwich.
Amid the rain today in Tampa came craving. Food cravings are quite common to me. I've read that they are hormonal in women. THAT concept obviously originated from the male species, as they think everything we do or say is HORMONAL, but I don't mind. As long as they're smiling at me, it's good.
Whatever the cause, everyone loves this jam. The men will not only smile, they just might smack their lips.
I won't tell you, it's a secret valued recipe. You can't make me. Being dragged by wild horses can not make me confess.
Oh ok, you win, quit whining, here it is;
Ingredients:
4 cups of frozen or fresh (it really is your preference, it's all in the smashing) SMASHED/CRUSHED berries.
1 AND 1/2 cups of sugar or sugar substitute to 4 cups smashed, squashed and any other way squeezed to a pulp fruit.
! PKG of Bells Freezer Jam Pectin Mixture
Gather 4 strong plastic feezer jars; Bell's also makes these.
Roll up your sleeves and smash a cup of fruit in a large bowl at a time. Trust me on this one. If you do them all at once, well, there goes the countertop.
Mix the Pectin Mixture by Bell's with the sugar and stir well. Add to the smashed/squashed fruit and stir for 3 minutes or a little longer. Spoon into your plastic jars and seal. Let sit on counter to thicken for 30 minutes. Freeze. I licked the bowl, you might want to check to make sure no one is looking.
The end of my nose is blue. I have no clue as to why.
YUM.
Note: Cranberries can be used but should be boiled to cracking first and then drain, saving the juice for cranberry jelly. I don't have the recipe for that. Peaches require more "something" but I can't remember what, so don't use peaches.
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Comments
ahahah thanks Bob!! I loved this jam so much I had to quit eating it with a spoon, but I'm thinking ice cream later, with this as a sauce.
I always wanted to make it but never did will try it soon. Thanks for sharing this secret recipe. You are in trouble with your family :)
Nothing beats homemade!! Set store-bought side-by-side with home-made and you KNOW which one will disappear first! Good Hub!
Hi Ruthie17, yep and this was made in an effort to make freezer room by gettiing rid of the berries creatively. yum still don't have room in the freezer tho, but who cares.
Marisue! We promise to guard the recipe with our lives...Every year in canning season I buy 2-3 cases of new canning jars (My kids never remember to return the jars, maybe I should make it a new law that I won't hand out any full jars without empties...hmmm) But I'm off on a tangent again. What I wanted to say is that I always fill my jars first then I make the freezer jams once I'm out of jars. Your recipe has less sugar then mine so I will give yours a try this year. Thanks for sharing. regards Zsuzsy
Yum! Thanks! I bought a canning set last year, but freezing is so much easier. This recipe sounds like even I could make it!
Zsuzsy you know this receipt is sweet/tart, and the sugar works...it was less than I thought, too. Easy sauce for ice cream or jam on bread. Thanks and hope you like it!
pgrundy, this just requires the plastic thick jars to keep it fresh, but they're cheap - easy recipe and so flexible as you control the fruit choices, more strawberries or more blueberries, etc Enjoy! =)
Yum yum but as its midwinter down here, I think I will give this one a miss until the spring. I hope your famly keeps on talking to you despite the fact that you have sold their birthright for mess of potage (er oops frozen berry jam)!
Good hub I enjoyed it
Yummy! I would try this sans the sugar and a little honey. Spreadable fruit!
i eat it with toast or bagels and last night on ice cream- the 1.5 cups of sugar per 4 cups fruit is not too much and leaves the fruit somewhat tart but it works. Honey would be good, only making it less firm, but who cares? saucey fruit is good! thanks for readiing. =)
Can't wait to try; love the amount of sugar compared to other recipes with more than triple the amount of yours... and no need to cook it? How good can that be? Will try with guava pulp also. Must it be this specific brand of pectin? Just wondering, not much jammin' going on in Hawaii without slaving over the stove with exotic fruits (but worth it) may be hard to find.
Bob Ewing says:
18 months ago
thanks for the recipe, I know it was hard to let it go, but the world is now a better place. :)