I first discovered the Mrs. Wages line of canning products last year and I’ve used them with some frequency since then. In April, I became a contributor to their monthly newsletter. My little column includes some chatty articles and recipes (much like what you find here). This week, I’m pleased to be giving away a basket of their mixes, pectins and other products. If you’re interested in entering to win, click here and leave a comment. Now, time for blueberry cinnamon freezer jam.
Confession time. Until I made this batch of jam, I’d never tried my hand at freezer jam before. Living in a small apartment, I am desperately short of both refrigerator and freezer space. For me, the point of preserving is to make things that are shelf stable. But I’ve heard people rave about the fresh and bright flavors of freezer jam, so I was excited to give it a try.
It’s easy enough. Combine 1 1/2 cups sugar and the contents of the pectin packet in a bowl and stir to combine.
Set a timer to three minutes so it’s ready to go (this is how long you’re going to stir once all the ingredients are in the bowl).
Add four cups of mashed fruit (I used blueberries, though from what I hear, strawberries or raspberries are more traditional choices).
One heaping 1/2 teaspoon of ground cinnamon (my mom always puts cinnamon in with her blueberry jam, so my tastebuds are conditioned to like it best that way).
Start your timer and stir, stir, stir.
When those three minutes are up, your work is nearly done. Just pour the jam into jars and put the lids on (you can even re-use lids in this case, since you’re not looking to get a good seal. Just make sure to give them a good sniff, so that you don’t end up putting garlicky pickle lids onto your jam).
Pop ’em into the fridge (for up to a couple of weeks) or the freezer (for up to a year) and you’re done.
All in all, I felt very satisfied by my first freezer jam experience. I loved the speed with which it came together. However, I have found that this jam is better on toast than it is stirred into yogurt. Because you don’t cook the jam, it utilizes a strong pectin in order to get a set from the fruit. I found that the pectin ends up trying to set the yogurt, leaving it curdled and a little gross. Live and learn!
And don’t forget to click over to the Mrs. Wages giveaway and leave a comment (preferably featuring a story about your apron-wearing habits) to enter. And if freezer jam just isn’t your thing, check back tomorrow when I’ll be posting a different, small batch blueberry jam recipe.