My friends invited me to learn how to make freezer jam. I was pleasantly suprised at how fast and easy it was. I've done jam once before the old fashioned canning way and swore I'd never attempt it again....requires way too much patience. I personally think freezer jam tastes better than the other and definately better than store bought.
Kim's No-Cook Freezer Jam3 c. strawberries, raspberries, or blackberries (blended smooth)
5 c. sugar
1 pkg. powdered pectin
1 c. water
Measure berries and sugar into a large bowl. Mix well. Let stand for 20 minutes, stirring occasionally. Dissolve pectin in water. Boil 1 minute. Add to berry-sugar mixture and stir 2 minutes until sugar is completely dissolved and no longer grainy. Pour into clean jars, leaving 1/2 inch space at top. Cover jars and let stand at room temperature for 24 hours. To store: Keeps 3 weeks in refrigerator. Keeps up to 1 year in freezer.
If jam is too firm, stir to soften. If it tends to separate, stir to blend. If it is too soft, bring to a boil, it will thicken on cooling. Liquid pectin can be used. Omit water. Frozen berries can be used. Reduce sugar 3/4 cups.
