Hello again, savvy savers! To finish today’s Health-Minded Monday posts, I wanted to share with you all one of my favorite ways to save money, and that is by making various forms of Freezer Jam!
I know you may be thinking, freezer jam? Yes, I often freeze prepped, but not processed jams, for use on toast, pancakes, french toast, and as toppings for ice cream. Though I still make the traditional, simmered then canned, jellies and jams, this method in many respects, is easier, cheaper, and tastes better. Also, it is worth mentioning for those traditionalists, when it comes to jam, this method of freezing kills the same microbes boiling would, as so this method is just as safe for your family! As yesterday found me with an extra pint of blueberries needing to be consumed, I thought this would make an awesome post.
So, here’s how I make it!
- Fresh blueberries; organic is always better and Driscoll’s generally has coupons on their website taking the cost of the berries down by as much as half.
- Sugar (or sugar substitute)
- Prepping your berries; make sure all berries are clean, have all stems removed, and are patted dry with a clean towel.
- Consider the math; for each pint of berries you will use 2/3 cup sugar and 2 teaspoons pectin powder.
- If using a sugar substitute, for each 2/3 cup of substitute used, add 1/2 teaspoon agave or yacon syrup.
- To begin, add your berries to your bowl; be sure to place paper towels under bowl now to prevent blueberry stains on counter tops!
- Mash your berries with a potato masher until smooth. If making large batches a bender can be used, and any retirements in the blender can be transformed into smoothies, as well!
- In a mixing cup add your sugar and pectin and form to incorporate; this blend should be lump-free.
- Add your mixture to your mashed berries, and whisk to incorporate.
- Let your mixture sit for 15 minutes; this will allow the pectin to congeal.
- Add your jam to prepared containers; if making in large batches or giving as gifts use prepped jelly jars, for this session I used BPA-free freezer-burn resistant, stackable plastic tubs.
- Make sure to leave 1/2-1 inch of headroom at the top of each container for expansion of the jam while freezing.
- Freeze your jam!
- The jam will last 12 months frozen.
- Before use, allow to thaw overnight in the refrigerator; refrigerate leftovers will last two weeks in refrigerator.
So, that’s it! Easy-peasy! I love how simple this jam is, and it is honestly one of tastiest jams around, it I do say so myself! If you make freezer jam, or have other jam or jelly suggestions please leave me a comment below, as I would love to hear about them!
Here’s to making more out of Monday meals!