Strawberry Raspberry Banana Freezer Jam (Lazy Mom Style) plus Legally Preserved
This weekend Guy and I got outta dodge, for the Minnesota Association for Justice Annual Convention. It’s all R & R for me but Guy has to do a little “work” aka attend some classes and go to events. It’s pretty rough.
Last night we were at one of the events, a wine tasting and while meeting some fellow lawyers the subject of food preservation and canning bubbled up. Who knew canning and food preservation would be the topic of conversation with a bunch of lawyers? Last Christmas, I gifted one of Guy’s co-workers onion jam, plum jam, peach rum sauce and white wine basil jelly. Never underestimate the commonality and power of food.
The impression I received last night about canning was: it is hot, time-consuming, and hard. Well, yes, yes, and no. I shared they need not commit a weekend to canning to enjoy a summer peach in February, just make freezer jam. So for my unofficial contribution for Can-It-Forward-Day tomorrow; I briefly explained the process of freezer jam. I think a conversion or two may have occurred, or at least one baby step towards home preservation.
In honor of Can-It-Forward-Day tomorrow here is my latest freezer jam creation for you.
Strawberry – Raspberry – Banana Freezer Jam (Lazy Mom Style)
- (2) 12 oz bags Frozen Strawberries
- (1) 12 oz bag Frozen Raspberries
- 2- 3 bananas forgotten and found behind the fruit dish
- 1 package freezer jam pectin
- 1 1/2 – 2 cups preferred sweetener (I like organic sugar or part sugar and raw honey)
- Defrost the berries in a large bowl. I use the microwave, while you or your non-napping over-tired toddler mashes up the bananas.
- Once the berries are soft, allow cranky toddler to start smashing the berries.
- Mix the sugar and the pectin together in a separate bowl.
- Once the fruit is mashed and soupy whisk in the mashed bananas and the sugar/pectin. Now employ your toddler to stir for 3 minutes (set a timer).
- Ladle into clean freezer safe containers (I like 1/2 pints) with at LEAST 1/2 inch head room. Let set for about 1 hour at room temp. and then freeze.
These are not shelf stable hence the name, “Freezer Jam”. They will keep in the freezer for up to a year and about a month in the fridge.
This recipe is a little tart, but that’s the way (uh huh uh huh) I like it!