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.
Spring is here and so are luscious strawberries at very reasonable prices. Take advantage of this beautiful fruit and eat them as is or use them to make some delicious recipes. Below are some of my favorite ways to use strawberries. What are yours?
Strawberry Breakfast Cake
Topping
3 tablespoons unsalted butter,softened
¼ cup brown sugar
½ cup self-rising flour
½ teaspoon cinnamon
Cake
4 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
1 cup self-rising flour
1 1/2 cups sliced strawberries
Directions
Grease a 9 inch springform pan and sprinkle the inside with a little granulated sugar. Heat the oven to 350 degrees F.
Combine the topping ingredients together in a medium mixing bowl. With your fingers, rub the mixture into crumbs. Set aside.
In the large bowl of an electric mixer beat the butter and sugar together until creamed. Add the eggs, one at a time.
On low-speed add the sour cream and vanilla. Gradually add the flour, mixing until incorporated.
Pour the cake batter into the prepared pan. Top the batter with the sliced strawberries and sprinkle the topping over the berries.
Bake the cake in the center of the oven for about one hour or until a cake tester inserted in the center of the cake comes out clean.
Let the cake cool in the pan for several hours and then remove the cake pan ring. The cake can also be served warm.
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
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 the 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.
Strawberry Almond Scones
Self-rising flour can be used for a quicker preparation. Leave out the salt and baking powder in the recipe, if using.
Ingredients
1 cup fresh hulled and finely chopped strawberries
3/4 cup heavy cream, plus extra for brushing on the scones
2 1/3 cups all-purpose flour, plus more for shaping the scones
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
5 tablespoons cold unsalted butter, cut into cubes
½ cup toasted sliced almonds
½ teaspoon almond extract
Coarse sugar for the topping
Directions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine the chopped strawberries and cream and set aside while you make the dough.
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas.
Add the almond extract to the strawberry-cream mixture. Add the mixture to the flour/butter mixture and stir together with a fork, just until combined.
Turn dough out onto a floured surface and gently pat into an 8-inch circle. Cut into 8 triangles.
Lightly brush the tops of the scones with a little cream and sprinkle with coarse sugar.
Transfer the triangles to the prepared baking sheet and bake until golden brown, 20 to 25 minutes. Immediately place the scones on a rack to cool completely.
Strawberry Fruit Salad
Ingredients
1 pint strawberries, trimmed and sliced
2 large red mangoes, peeled and cut into small chunks
1 orange, zested, white pith removed and sliced
1 teaspoon honey
Directions
In a medium bowl, stir together the strawberries, mangoes, orange slices, zest and honey. Chill, covered, until ready to serve.
