Did you know you can make freezer jam from frozen berries? Spread the joy of canning all year round.
One gallon of frozen berries makes about 4 batches of jam, 4 pint jars each. I let the berries (usually at least partially smooshed at this point) thaw, then use the berries AND the juice to get to my 3 cups of berries. I also use bulk pectin that I purchased a couple of years ago from Pacific Pectin. I order 25 pounds at a time and keep it dry and cool. It lasts several years, even for me. Also, when using bulk pectin, 1/3 C can be substituted for a box of ANY other “regular” dry pectin – brand does not matter, at least not that I have found.
Finally, jam-making is pretty precise – measure carefully or your jam often “won’t work”.
Here is the recipe I use:
3 C berries
5 1/4 C sugar (yes, you do need that extra 1/4 C)
Mix together and let set at least 10 minutes, stirring every couple of minutes to help dissolve the sugar.
Mix together 1/3 C pectin (or one package) with 3/4 C water. Bring to a boil over high heat. Once it reaches a full rolling boil (can’t be stirred down), boil and stir one minute more. Add to jam/sugar mixture and mix together for 3 minutes. Pour into cars (use a funnel!), wipe tops of jars, put on lids and rings, then leave on counter for 24 hours. After that time has passed, refrigerate (for immediate use) or freeze (for longer term storage).
