Preserve Summer: Easy Freezer Jam Recipes
Preserve las Frutas
The strawberries in my parts have been spectacular this year, so this weekend when the local farmer told me his plants were about to be done, I grabbed two quarts and rushed home to make strawberry jam.
But, not the complicated jar-boiling, pectin kind.
The kind that took no more than 30 minutes from chop chop to done. (And, that’s with the 7-year-old chopping one of the quarts.)
The result? Glory in a jar.
With the summer season upon us, blueberries and peaches are coming on quick, so I’ve found some easy refrigerator or freezer jam recipes you can do with deliciously sweet seasonal fruits and berries.
And because there always must be some sabor Latino in the mix, I found two easy guava and mango jam recipes we’ll be trying here. One uses fresh guavas and the other uses guava paste.
The fresh and easy lemony strawberry jam was a delicious weekend treat for our family, and for a friend whom we gifted with one jar. There were rave reviews. So,you bet, mucho jam in our future.
Enjoy, and let me know if you try any of them.
And note, you don’t need fruit pectin to make jam. Fruit has natural pectin. It won’t be as thick as store-bought, or jam made with pectin, but it is not necessary.
Super Easy Strawberry and Lemon Freezer Jam
adapted from Whole Foods Market
Makes about 1 1/2 cups
- 1 pound strawberries, hulled
- 6 tablespoons sugar (I used 7)
- 2 to 3 lemon slices, seeds removed (This was the flavoring I used.)
- a sprig of mint
- a 2-inch piece of peeled ginger cut into four pieces;
- a sprig of rosemary
- 1 tablespoon of balsamic vinegar
- zest of two limes
- 12 lavender stems
What to do:
Coarsely chop the strawberries either in a food processor or with a knife. If you like your jam chunky, just quarter the berries.
Place the berries in a medium saucepan, add sugar and any optional flavoring and stir. Cover and cook over medium heat until the sugar melts and the berries soften, approximately, 4 to 5 minutes. Stir occasionally.
Take off the lid, turn down the heat and simmer until the strawberries begin to fall apart and the mixture is thickened and no longer watery, 12 to 15 minutes, and maybe a little more.
Discard the flavoring, or leave it in if you like.
Spoon into glass lidded jars or safe freezer containers. Leave a quarter space at the top if you are going to freeze the jam.
Jam will keep in the fridge for up to two weeks — if you don’t eat it all at one sitting.
Easy Freezer Jam Recipes
Quick Berry Preserves, a versatile freezer jam recipe which allows you to use blueberries, blackberries, raspberries or strawberries or peaches.
Vanilla-Scented Strawberry Agave Jam, uses frozen fruit, but you could substitute fresh.
Easy Lemon-Blueberry Preserves, uses lemon-flavored gelatin to thicken the jam.
Quick Cook Reduced Sugar Blueberry or Cherry Preserves with lemon zest and cinnamon. Healthy and kid-friendly.
Guava Strawberry Jam, a quick refrigerator jam that uses guava paste instead of fresh guavas.
Pink Guava Jam, a traditionally canned recipe.
Mango Peach Freezer Jam — excellent on ice cream.
Mango Freezer Jam, makes 8 – 1 cup servings in 30 minutes.
Have I inspired you to try making jam?
Have you ever made refrigerator or freezer jam?