Anyone with a free 20 minutes can make freezer jam. What's so great about freezer jam?
- quick- easy
- tastes fresher and fruity than regular jam
- freezes well
- makes great gifts
- less sugar than traditional jam
- great activity for kids
Right now is blueberry season in Vancouver - I picked up 20lbs (that's right 20lbs!) of these plump and delicious berries last week. We froze a few pounds for winter smoothies and then went into cook/bake mode - sweet fruity, and buttery aromas were filling our kitchen thanks to hours of making jams, crumbles, pies and cakes.
Today, I'm sharing the freezer jam the kids and I mixed up. Normally, I don't cook the fruit I use in freezer jam but in the case of blueberries a little bit of cooking softens the berry skins and brightens the flavour of the blueberries. Luckily, it only adds a few minutes to the process.
If you don't like the spices I used or even the lime, just leave them out and you'll have pure, unadulterated blueberry flavour. The jams will last in the fridge for 3 or 4 weeks or place them in the freezer for up to a year.
To crush the berries, I pulse them a few times in my food processor - you want them chunky but broken down a bit.
Special equipment: 4 - 1 cup glass or plastic jars.
4 cups crushed blueberries (about 4-1/2 cups before crushing)
1 package freezer pectin (I use Bernadin pectin)
1-1/2 cup granulated sugar
zest of half a lime
juice of half a lime
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
- Place berries in pan over medium heat.
- Bring to a boil and remove from heat.
- In a large bowl, mix together pectin, sugar and spices.
- Add berries and lime juice and zest and stir for 3 minutes.
- Divide among containers and let sit for 30 minutes to thicken.
- Cover and refrigerate or freeze.