Freezer Jam For Mrs. Duguay

Freezer jam is really quick to make, it uses less sugar than regular jam, and it retains the fresh flavour and presumably more of the nutrition of the fruit, because it isn't cooked. However, it can sometimes be a bit runnier than traditional jam, it can't be kept at room temp so it isn't great for travelling or gift giving, and it takes up precious space in the freezer. Each has it's pros and cons so I usually do some of each every year. I usually use Club House Garden Fare Freezer Jam Pectin.

This is from their website:

Garden Fare No Cook Freezer Jam is a softer, more spreadable jam than cooked jam. It is perfect as a spread on bread, toast or muffins, as a tart or cookie filling, or as a topping for ice cream, yoghurt, pancakes and cheesecakes. Make delicious tasting freezer jam whenever you have the urge to capture the fresh taste of summer in a jar. Select one fruit or try a combination of fruit. All You Do: 1. Wash and rinse containers. 2. Place prepared [4 cups (1 L) of finely chopped fruit] in large mixing bowl. 3. Gently stir in 1½ cups (375 mL) of sugar and allow to stand for 15 minutes. 4. Slowly sprinkle gelling powder a little at a time onto fruit mixture while stirring for 3 minutes. 5. Allow to stand for 5 minutes. 6. Gently stir again for 1 minute. 7. Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly. Jam is ready to eat. No standing time is required. 8. Store in refrigerator and use within 6 weeks or store in freezer for up to one year.

Let me know how it turns out!

Shannon A.