So it's summer (or fall) and you've got a ton of fruit, more than you can reasonably eat at once. Say that you're not an experience canner; what are you to do in order to preserve all this fruit? The answer: freezer jam!
Freezer jam is an easy way to save your fruit for up to a year, and in delicious fresh jam form. Depending on what type of pectin you use it doesn't require any cooking, so it's perfect for those hot summer months.
You will need:
Food chopper or potato masher
Funnel (not necessary, but helps)
Canning jars (I use ½ pint)
1 lb Strawberries
1 1/3 cups Sugar
4 tbs Ball RealFruit Instant Pectin
If you have a different ratio or amount of fruit, you can use the incredibly useful Ball Pectin Calculator.
Step 1: Hull Your Strawberries
Start with a clean preparation area. Wash the strawberries and hull them.
To hull a strawberry, use a paring knife and cut around the stem cap. As you are cutting, angle the knife towards the center of the strawberry. (See fig. 3) It is much easier to move the strawberries to cut out the core rather than the knife. Set them aside in a bowl.
Step 2: Wash and Peel Your Kiwis
Wash the exterior of your kiwi fruits. Cut the hard ends of the kiwi out. (fig. 1) If the fruits are ripe enough, you should be able to pull the skin right off. If you have unripe kiwis (fig 2), you can use a peeler to remove the skin, but remember that the unripe flesh is sourer.
Step 3: Chop Chop and Process Your Fruit
Cut the strawberries and kiwis into chunks and set them aside in a bowl.
Using either a food chopper or a potato masher, process the strawberries and the kiwis. It’s up to your taste how smooth you make it; you may prefer to have chunks of fruit in your jam rather than a puree. Process or mash the fruit accordingly to fit your preference.
Step 4: Pectin, Aka Magical Jam Powder
Using a clean bowl, stir your sugar and pectin together in a bowl. Add your fruit mix to the bowl, and stir for three minutes. Make sure you thoroughly mix the pectin and sugar with the fruit.
Remember, if you are using a different amount or a different type of fruit, see how much pectin and sugar you need by using the Ball Pectin Calculator.
Step 5: Ladle That Jam
Ladle your jam into clean glass jars. You can make sure your jars are clean by running them through a hot dishwasher cycle or boiling them for 30 minutes in a pot. I use half pint glass jar, but you can use any size. If you have a funnel and don’t have big fruit chunks in your mix, you can use the funnel to prevent jam from getting on the sides of your jar. Since I had some big fruit chunks I ladled the jam into the jar. Leave about half an inch of space at the top of your jar to prevent leakage in the case of freezer expansion. Wipe any jam off the side of the jar with a clean wet cloth or paper towel.
Step 6: Put a Lid on It
Put on the jar lids and let your jam stand for 30 minutes. After letting it stand, you can either store it in your freezer for up to a year or in your refrigerator for up to three weeks.
Now it’s time to enjoy your jam on bread, biscuits, scones or whatever you want!
Thank you for reading my instructable! If you have any questions or I've made any typographical or factual errors I'd really appreciate it if you let me know in the comments. I'd also love to if you've tried this specific recipe or your own freezer jam!