Summer Fruit Freezer Jam
We've had a long stretch of warm sunny weather here in Portland lately, and it's making me so excited for summer! My kids still have a few more weeks of school (thanks to the ridiculous amount of snow days they had this winter), but I'm already making some fun plans for the summer break. They'll have a week of day camp at the rec center near us, but I'm planning to do an informal summer camp at home for them during the week. Each week we will have a theme and do activity and outings around that theme. I'm really excited for it! Last summer was pretty busy, with moving to a new state, so I'm excited to have more time for fun this summer.
One thing we'll definitely be doing this summer is making a ton of freezer jam! There are roadside fruit stands all over the place here, and I'm excited to buy all the fresh fruit we can eat, and freeze the rest. This summer fruit freezer jam is so easy to make, takes only about thirty minutes, and allows you to enjoy that gorgeous summer fruit all winter long. I love the combination of strawberries, raspberries, and peaches, but it would work with pretty much any combination of fruit. It's super delicious and perfect on toast, biscuits, pancakes, or peanut butter sandwiches. It's a favorite at our house, and I'm positive you will love it too!
Summer Fruit Freezer Jam
2 cups strawberries, diced
1 cup fresh peaches, peeled and diced
1 cup fresh raspberries
1 cup unsweetened apple juice or water
4 1/2 tablespoons low sugar pectin
1 1/2 cups sugar
Clean 6 half pint canning jars, lids, and bands and allow to air dry. In a large pot, combine the strawberries, peaches, and raspberries (you should have four cups of prepared fruit total). Mix in the apple juice and pectin and stir to break up any lumps in the pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly. Stir in the sugar and return the mixture to a full rolling boil, continuing to stir constantly. When the mixture reaches a full boil, allow to boil for one minute, then remove from heat. Ladle into clean jars, leaving 1/4 inch at the top of each jar for the jam to expand. Place clean lids and bands on the jars, and allow to cool. Refrigerate overnight, then freeze.
recipe via freshpreserving.com
originally published on I Heart Naptime
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