(I’m excited to share a post written by my darling married, and expectant daughter, Elisabeth!)
We didn’t eat a lot of jam/jelly in my family growing up. At least not that I can remember. I think it was because we were more of a PB&Honey family than PB&J. Us kids were also picky eaters who didn’t like the little seeds so often found in jams and jellies 🙂 Plus my sister was allergic to peanuts, so there just wasn’t a lot of PB either. At some point I discovered the deliciousness of homemade freezer jam and first attempted to make my own 2 years ago.
After my first attempt I was pleasantly surprised by how easy it could be. I used a no-cook method with Ball brand Instant Flex Batch Pectin.
It is meant for no-cook recipes and small batches (between 2 and 6 half-pints/8 oz containers). I also like it because it means I don’t have to buy a Costco-sized carton of berries/fruit to make it. Plus the large batch recipes would be way more jam than Nate & I could eat.
This year I made peach (using 4 peaches), peach-raspberry (2 peaches, 2 small containers of raspberries), and strawberry-raspberry (1 small container of raspberries and 2 cups of strawberries). I prepared and mixed the fruits for the types of jam I wanted and made 3 small (2 jar) batches all at the same time.
Ingredients For 2 half pints of jam:
1 2/3 cups prepared fruit of your choice
2 TBsp pectin
2/3 cup sugar
1 TBsp lemon juice (only needed for peaches)
freezer containers – I used these Ball 8oz. plastic freezer containers
So DELICIOUS!!! (P.S. Your Dad loves freezer jam and so do I!)