Freezer Jam

Back in July, Michelle, the girls and I went out to Sauvie Island to pick berries. The trip was a blast, and the girls came home a mess. We picked way more berries than we could possibly eat fresh, but we did this with the intention of making freezer jam. It’s a method of preserving that seems to rely on there being way too much sugar in the jam to allow bad microbes from developing (I’m sure we all heard the osmotic pressure stories in biology). Also, being stored frozen helps. As a brewer, the lack of sanitary steps was somewhat alarming, but I suppose this isn’t anything new.

Anyway, we made Strawberry, Strawberry-Blueberry, and Raspberry. All three turned out quite well, though the Strawberry may have suffered slightly due to a lack of truly firm berries (they were definitely ripe). The Raspberry on the otherhand turned out most delicious, possibly owing to the opposite; the berries had literally just come on and were ripe enough but also still solid fruit.

All three jams are delicious though, and we’ve already managed to finish off two or three jars. It has been enjoyable to have our own stash of jam without the seeming complexity (read: a whole bunch of stuff) of canning.