Oh, how I wish I could actually can and preserve. For one, I don’t have the supplies…yet. Secondly, I’m not fully sure how to do it. But my goal, by the end of 2009, is to do both!
I do, however, make my own freezer jam. I sent my husband to the store for more pectin. When he asked the grocery lady where to find it, she said, “you mean there are people in Dallas that still do that?!”
OK…it dawned on me that some people have no idea how easy it is! If the lady at the store knew how easy it was, she wouldn’t have asked to talk to me on my husband’s cell phone to get the 411 on how to do it. For those of you who are REAL canners and preservers, please just humor us amateurs and pretend this is a really big deal that we can do this.
OK, here's how you do it. Drum roll, please.
Step 1: Have clean jars ready to go.
Step 2: Buy some FREEZER JAM pectin. It will specify “freezer jam”.
Step 3: Wash your fruit of choice. You don't have to drown yours in water like I did...I'm just too lazy to wash individual fruit pieces.
Step 4: Dice fruit.
Step 5: Stir together the freezer jam pectin and 3 ½ cups of sugar (or sucanat or rapadura, or whatever you choose).
Step 6: Add diced fruit. Stir (for 3 minutes, I think).
Step 7: Pour into clean jars.
Step 8: Let sit on counter for 30 minutes to “harden” a little bit.
Step 9: Freeze or eat. (Will last in freezer up to 1 year….will last opened in frig up to 3 weeks)
Step 10: Consume on toast or ice cream or crepes or whatever tickles your fruit fancy!
Step 11: If your choice was consumption, now walk away…you’re gonna want more!
We love making it...but love eating it more! Hope you can take advantage of the wonderful produce right now and all the great prices...and make some as well.