Tuesday, December 4, 2012

Kiwi and Blueberry Freezer Jams

This is my way of preparing myself for canning, freeeeezer jams!! Both of these turned out really great and something I just thought of, they'd make great homemade Christmas presents! Here are the recipes-
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I got these recipes from the Better Homes and Garden's Canning magazine! 
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Lime-Kiwi Freezer Jam 
prep: 35 minutes 
stand: 10 minutes + 24 hours 
cool: 15 minutes 

2 cups mashed, peeled kiwifruits (8 or 9 kiwifruits; about 1 1/2 pounds) 
4 cups sugar 
1 teaspoon finely shredded lime peel 
1/2 cup water 
1/4 cup lime juice 
1 1.75-ounce package regular powdered fruit pectin 

1. In a large bowl, combine mashed kiwifruits, sugar, and lime peel. Let stand for 10 minutes, stirring occasionally. Meanwhile, in a small saucepan, combine the water and lime juice. Stir in pectin. Bring to boiling over high heat. Boil hard for 1 minute, stirring constantly. Add pectin mixture to the fruit mixture, stirring about 3 minutes or until sugar dissolves and mixture is not grainy. Cool for 15 minutes. 

2. Ladle jam into half-pin freezer containers, leaving a 1/2 inch headspace. Seal and label. Let stand at room temperature for 24 hours before serving. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Makes about 5 half-pints. 

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Blueberry-Cinnamon Freezer Jam 
prep time: 20 minutes 
stand: 10 minutes + 24 hours 

5 1/4 cups sugar 
3 cups crushed blueberries 
1 teaspoon ground cinnamon 
1 1.75-ounce package regular powdered fruit pectin 
3/4 cup water 

1. In a large bowl, combine sugar, blueberries, and cinnamon. Let stand at room temperature for 10 minutes, stirring occasionally. 

2. In a small saucepan, stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add to blueberry mixture; stir for about 3 minutes or until sugar dissolves and mixture is not grainy. 

3. Ladle jam into half-pint freezer containers (mine were smaller), leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Makes 4 half pints. 


Both of these are DELICIOUS. The blueberry jam is super sweet, you only need a little bit! It's great heated up and ladled over some vanilla ice cream. And the lime-kiwi jam is surprisingly refreshing. I wasn't sure how I was going to feel about it but it's really, really yummy. It's perfect spread on some toast in the morning.
 
*Note- I'm pretty sure the containers I used are not half-pints. They are also glass so when I put them in the freezer, I set them in there without the lids so they would have room to expand. Once frozen, I went ahead and put the lids back on them. Doing this combined with the small size, I really had no issue with the glass cracking. But just be careful if you want to freeze them in glass containers! 
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