• Mindy

Small Batch Freezer Jams

Author: Lia Soneson

Blueberry & Lemon Jam

Makes 4 half-pint jars

Fresh blueberries and lemon pair together well in this easy-to-spread jam. Perfect on toast in the

morning, the taste is bright, and full of concentrated blueberry flavor.


Ingredients:

2 cups fresh blueberries, crushed with a potato masher

1 package pectin

3 cups sugar

1/4 cup fresh lemon juice

2 tablespoons lemon zest


Directions:

1. Clean the blueberries by rinsing well. Remove any stems and any overripe berries.

2. Blend the blueberries with a mini food processor or blender until completely pureed.

3. Using a Microplane, zest the lemon, then juice the lemon.

4. In a large saucepan, add the blueberries, lemon juice, pectin, and sugar. Stir until the sugar

dissolves and the mixture comes to a boil. Boil for one minute to activate the pectin. Then, stir in

the lemon zest.

5. Let the mixture cool for a few minutes, then pour into sterile containers leaving 1/2-inch at the

top of each jar for the jam to expand in the freezer.

6. Let stand at room temperature for 4 hours until the jam is set and cool. Keep in the refrigerator

for two weeks or in the freezer for up to a year.


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Strawberry Jalapeno Jam

Makes 5 half-pint jars

Both sweet and a little spicy, this jam packs plenty of flavor into a half pint jar. This jam is

delicious as part of a savory cheese spread. Or, try it with a creamy Brie or a smear of cream

cheese on a cracker


Ingredients:

2 cups crushed strawberries

1/2 cup minced jalapeno pepper

2 tablespoons lemon juice

1 package fruit pectin

3 cups sugar


Directions:

1. Using a mini food processor, finely mince the jalapeno peppers.

2. In a large bowl, mash the strawberries with a potato masher.

3. In a large saucepan, add the strawberries, jalapenos, lemon juice, pectin, and sugar. Stir until

the sugar dissolves and the mixture comes to a boil, and then boil for one minute.

4. Let the mixture cool for a few minutes, then pour into sterile containers leaving 1/2-inch at the

top of each jar for the jam to expand in the freezer.

5. Let stand at room temperature for 4 hours until the jam is set and cool. Keep in the refrigerator

for two weeks or in the freezer for up to a year.


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