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Strawberry Raspberry Banana Freezer Jam (Lazy Mom Style) plus Legally Preserved

August 12, 2011

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.

:::Recipe below:::

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)

Ingredients:

  • (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)

Method:

  1. Defrost the berries in a large bowl. I use the microwave, while you or your non-napping over-tired toddler mashes up the bananas.
  2. Once the berries are soft, allow cranky toddler to start smashing the berries.
  3. Mix the sugar and the pectin together in a separate bowl.
  4. 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).
  5. 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!

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