The freezer is underrated as the most unfussy method of preservation. With this fabulous invention, we can make fresh berry jam long after the berries are gone from the farmers’ markets. In the heat of summer, it’s hard sometimes to want to stand at the stove and stir for so long, but in these colder times of the year, it’s downright luxurious to do so. Picked at the peak of ripeness and then frozen, these berries will be exponentially better than a pale, washed-out berry from faraway climes at this time of year. Get them into the jam pot before they thaw; the faster they defrost, the less juice escapes the fruits. This makes a thicker, tastier jam.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
makes 6 half-pint jars
At this stage, the jam should pass the gel test. See how it slides off the spoon in a sheet, rather than individual droplets? That’s a perfect indicator of a jam that has gelled properly.
Ladle the jam into warm, clean jars, leaving 1/4” headspace.
Wipe the rims, secure the lids, and process in a boiling water bath canner for 15 minutes.
Place the processed jars on a kitchen towel and let cool. If all of your jars have sealed they can be stored in a cool, dark place for up to one year. Jars that have not sealed should go into the refrigerator or be enjoyed immediately.
Check out our Video Workshop: Learn all About Water Bath Canning and our article Finding your Perfect Jam Setting Time.
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If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.