Freezer Jam

I love jam.  I could eat it on anything.  There is nothing better in this world than warm homemade bread slathered with butter and jam.  We go through jam pretty quickly around here, so I'm constantly making freezer jam.  The benefit to freezer jam versus traditional jam is that you don't have to cook it and seal it.  It's very simple and quick.  I use whatever fruit is in season that I can buy cheaply, or in winter I buy bags of frozen berries and use those.  You can put the jam into jars, as is tradition, or you can use Tupperware-type containers (which stack nicely in the freezer).  I used to use the small 1/2 cup jars, but now I've moved to the large 2 cup jars, since we can finish off a 1/2 cup jar in one sitting. 

Once you get the basic recipe down, you can play around with it a bit.  For instance, use lime or orange juice instead of lemon.  Add cinnamon or ginger.  Combine different fruits.  Have fun, try new things, enjoy yourself.  It's jam--what could go wrong? Here are two different recipes, one using pectin, one using modified food starch.  Pectin is traditional and will produce a slightly looser jam.  The starch jam will produce a more jelly-like texture, though not as set.

Always Perfect Freezer Jam (using pectin)

Ingredients:
4 cups fruit, such as berries, peaches, plums, etc.  Skin/pits should be removed and large fruit should be cut into 1/2" chunks.
4 cups sugar
1 T lemon juice
1 package fruit pectin, such as Sure Jell
3/4 cup water

In a large bowl, crush the fruit with a potato masher.  It shouldn't be perfect, a few lumps are desirable.  Add lemon juice and sugar and stir to combine.  Let sit so the sugar can begin to dissolve.  Meanwhile, combine pectin and water in a small saucepan.  Cook over high heat until it begins to boil.  Boil for one minute, then stir immediately into fruit mixture.  Stir for five minutes, or until sugar dissolves completely and jam begins to thicken.  Ladle into containers, top with lids, and let sit out for a couple of hours.  Freeze for up to one year, or refrigerate for up to 3 months.

Less Sugar Freezer Jam (using Modified Food Starch)

Ingredients:
4 cups fruit, such as berries, peaches, plums, etc.  Skin/pits should be removed and large fruit should be cut into 1/2" chunks.
2 cups sugar
1 T lemon juice
1/2 cup modified food starch, such as Instant Clear Gel or Ultra Gel

In a large bowl, crush the fruit with a potato masher.  It shouldn't be perfect, a few lumps are desirable.  Add lemon juice and sugar and stir to combine. Slowly stir in the starch, then continue to stir for five whole minutes, until jam begins to thicken and sugar dissolves.  Ladle into containers, top with lids, and freeze or refrigerate until needed.  Can be frozen for up to one year, or refrigerated for up to 3 months.