Every Tuesday, I post some type of recipe that I've made recently (my own concoctions or some of our family faves). Last month, I posted three delicious Puppy Chow recipes - feel free to check them out (here, here and here). You can find other recipes under the Recipe label (on the right sidebar).
Last week I made lots of freezer jam with a friend. We mostly just make strawberry jam, but one of her kids has shown an allergic reaction to strawberries lately, so we have been experimenting with other fruits. This 'Jam Session' we focused on blackberries.
My total spoils for the day: 3 jars of Blackberry, 2 jars of Blackberry Peach, 3 jars of Blackberry Peach Raspberry, and 4 jars of Strawberry freezer jam.
(Notice my treat while working on jam? It's Key Lime Pie Puppy Chow!)
My recipe for freezer jam differs a bit from Tasha's because I use something different for my pectin (to thicken the fruit mixture into jam). I base all my freezer jam recipes off of my mother-in-law's strawberry version (which keeps it simple for me).
Ashley's Blackberry Freezer Jam Recipe:
~ 4 Cups blackberries (fresh or defrosted)
~ 1/2 Cup Ultra Gel (I bought mine online, learn more about Ultra Gel thickener here)
~ 3/4 Cup white sugar (can be adjusted a bit to taste)
Mix the sugar and ultra gel together, then add fruit and mash together with a potato masher until mixture is the desired consistency. Once well mixed, spoon/funnel jam into freezer safe jars and seal lids. This recipe yields three 8 oz jars. Good in refrigerator for up to 3 weeks, or in the freezer for up to 1 year.
But since I made a few other blackberry based jams, and I thought you'd like to see another one of those recipes: Blackberry Peach Raspberry
Ashley's Blackberry-Peach-Raspberry Freezer Jam Recipe:
~ 3.5 Cups blackberries (fresh or defrosted)
~ 1.5 Cups peaches (fresh or defrosted--I prepped a boatload of peaches for freezing in the fall)
~ 1 Cup raspberries (fresh or defrosted)
~ 1/2 Cup Ultra Gel
~ 1/2 Cup white sugar (my peaches already had a bit of sugar on them from their preparation for freezing, so I dropped the amount of sugar for this recipe)
Mix the sugar and ultra gel together, then add fruit and mash together with a potato masher until mixture is the desired consistency (peaches tend to be a bit more 'stringy' than berries, so I used an emersion blender to mix this batch of freezer jam). Once well mixed, spoon/funnel jam into freezer safe jars and seal lids. This recipe yields four 8 oz jars. Good in refrigerator for up to 3 weeks, or in the freezer for up to 1 year.
Mmmm...all these delicious fruits made delicious freezer jams! Check out what my freezer drawer looks like now...full!!!
I hope you enjoy my Blackberry Freezer Jam Recipe. Please don't hesitate to ask if you have any questions :) Happy jam making!