Something New: Freezer Jam

I've done a bit of hot water bath canning in my time - - pickles, lemon curd, chutney, jellies, and such. However, I've not been brave enough to do it again since having kids (except when I made some cherry jam a couple of years ago during one of Griffin's naps...not a good idea - - he woke up early), because you really need uninterrupted time to do it right. That being said, my friend Joy has six kids and still cans like crazy every year. So, perhaps I am just lazy! Then, my friend Kate made strawberry jam the other day, and I really got the itch. This time, though, I really wanted to try my hand at making freezer jam. I'd read that this is a great way to make jam because since you do not cook the berries, the jam maintains a very fresh flavor. Off to the farmer's market I went... I purchased six pints of these lovely boysenberries from a delightful berry farmer, who tells me he'll soon have raspberries and blackberries, too. Turning these beauties into freezer jam was so incredibly simple that I am almost embarrassed to tell you about it.

First, I washed the berries:

Next, I put them in a batter bowl and mashed them up with a potato masher (enough berries to equal 4 cups, which was exactly three pints):

Next, I mixed the freezer pectin with 1 1/2 cups of sugar:

Then, I added the sugar/pectin to the crushed berries and stirred for 4 minutes. Next, I ladled the jam into some Ball Plastic Freezer Jars, screwed on the tops, let them sit for 30 minutes, and then put them into the freezer, where they will keep for up to a year.

I kept one in the refrigerator, and it is half gone already. The result: sweet, delicious, fresh boysenberry jam, and my little guys love it.

My tomatoes are finally beginning to ripen, so I think I will also try my hand at freezer salsa in the coming weeks.