This is a list of things I love:
Hotel Shampoo Bottles
Colored Tissue Paper
Did I mention that I love berry picking?
And because I love berry picking, by mid-summer our kitchen tends to overflow. I can only eat so much pie and crumble and shortcake.
Ok, the limit for shortcake is pretty high. But still… eventually, enough is enough. Especially in swimsuit season. Which is why I love freezer jam. Slaving over a hot stove and worrying about botulism are not my favorite pastimes. But I do adore jam. And there is nothing better than pulling out a jar in November and tasting summer on my morning toast – or baked in a tart or stirred into oatmeal.
So make jam. It’s so easy and you know you want to. Check out my column in the Dedham Transcript, complete with a Strawberry Kiwi Freezer Jam recipe here. It’s really wonderful stirred into plain yogurt for breakfast. Or make Cherry-Berry Jam and spread it on pound cake. Yum!
2 cups finely chopped pitted Bing cherries
1 cup chopped fresh strawberries
4 cups sugar
2 tbsp lemon juice
3/4 cup water
1 package powdered pectin (such as Sure-Jell brand)
Mix together the cherries, berries, sugar and lemon juice, stir well and let sit at least 10 minutes. Meanwhile, whisk the pectin and water in a small saucepan. Bring the pectin mixture to a boil over high heat. Boil for 30 seconds and then remove from the heat. Pour the pectin mixture over the fruit and stir continuously for two minutes (keep stirring to avoid lumps of pectin in your jam). Transfer the jam to clean freezer-safe jars, leaving plenty of headroom as the jam will expand when it freezes. Put the lids on the jars and let jam sit at room temperature for at least 12 hours to set up. Then store in the freezer for up to 6 months or refrigerate for up to 2 weeks.