I make freezer jams because they are easy to make, don’t need packaged pectin and last a long time in the freezer. The secret ingredient is lemon. Lemon has natural pectin in it, but it needs sugar to gel. I also use a natural sugar substitute because we try not to eat sugary foods and it works just fine in the jam.

Freezer Blueberry Jam

Ingredients

4 cups fresh blueberries
1 cup sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Directions

Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes. Using a potato masher crush the berries several times during the cooking process. Pour the jam into clean freezer jars. Cool to room temperature. Store the jam in the freezer. When ready to use a jar, place in the refrigerator overnight.

Strawberry Preserves

Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.

Ingredients

1 quart of strawberries
2 1/2 cups granulated sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 long strip of lemon zest

Directions

Fill 4-pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.

Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice, and zest. Stir well.

Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.

Remove the pan from the heat. Empty pint jars and remove the lids from the water.

Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.

Fig Jam

Makes about 2 ½ cups

Ingredients

1 lemon
1 orange
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered

Directions

Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith. Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.

Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking. (If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.

Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.

Blackberry Jam

For 2 1/2 pints

Ingredients

3 pounds ripe blackberries
2 cups sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons lemon juice

Directions

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a large, wide, heavy-bottomed, non-reactive pot. The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove seeds before proceeding with the recipe. For every two cups of fruit puree, add to the pot one cup of sugar and 1 tablespoon of freshly squeezed lemon juice.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.
Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled
When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Easy Homemade Peach Jam

4 cups

Ingredients

4 cups (1 kg) fresh peaches, pureed
2 cups (400 grams) white sugar or sugar substitute (I use Lakanto Monk Fruit)
3 tablespoons fresh lemon juice

Directions

Using a sharp knife, peel the peaches and remove the pits. Transfer to a food processor and process until smooth. You can do this in batches.
Pour the peach puree in a large and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 20-25 minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Add the rest of the lemon juice, stir, and remove the pot from the heat.

Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim. Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool. Refrigerate or freeze.

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