Homemade Jam

Raspberry/Raspberry-Strawberry Freezer Jam

There is nothing better than homemade jam on a slice of 

buttered bread. It makes you never want to buy store bought again.

Surprisingly, it is very easy too. 

Ingredients:

3 1/4 cups prepared fruit 

1/4 cup fresh lemon juice

1 box of MCP Pectin ( or Sure Jell)

1 cup corn syrup

4 1/2 cups sugar measured in a separate bowl

containers and lids of your choice in size

Directions: 

RINSE clean plastic containers and lids with boiling water

 CRUSH fruit thoroughly, one layer at a time. Measure exactly 3 1/4 cups of crushed fruit

(raspberry or strawberry or half of each) into large bowl.

Stir in lemon juice

Stir in pectin. 

Let stand 30 minutes stirring every 5 minutes or until sugar is completely dissolved and no longer grainy

FILL all containers immediately to within 1/2 inch of the tops of containers. Wipe off the top edges.

Immediately cover with lids. Let stand at room temp for 24 hours. 

ENJOY!!

Store in refrigerators for up to 3 weeks or freeze up to one year.

Strawberry Vanilla Tangerine Jam

 I normally make freezer jam, but I got this recipe from a friend and wanted to try it. We went strawberry picking and got about 10 cups of organic strawberries, so I doubled this recipe and froze the remaining. I have also never cooked with vanilla bean before, there is so much that you can do with it. You can even leave it in your sugar canister to make vanilla sugar, or make your own extract!! It is cheaper to order a pack on amazon then buy in store.

 

 

Strawberry Vanilla Tangerine Jam

(doubled recipe, you can half it)

10 cups fresh chopped strawberries

1/2 cup granulated sugar- I used raw cane sugar

Squeezed juice from 3 small Tangerines

squeeze of lemon juice from 1/2 of a small lemon

beans scraped from 2 vanilla bean

 

Wash and chop strawberries and add to a pot over medium-high heat on the stove.  Add the sugar and stir often until the mixture comes to a simmer. Add tangerine juice, Reduce heat to medium-low and simmer lightly until the mixture thickens, ours took just under an hour.

 

Remove from heat and stir in the seeds scraped from your vanilla bean along with a squeeze of lemon juice.  Leave jam chunky if that is your preference, or blend with a stick blender before adding to a jar to cool.  When the jam is cool, cover and store in the refrigerator for up to three weeks.  Jam may also be frozen for about 6 months.

 Makes about 2 cups of sweet, bright with flavor, jam.