Freezer Jam

When we were in Traverse City for Matt and Bridget’s wedding, Judy had the most delicious strawberry jam out.  She said it was “freezer jam” and so incredibly easy to make, just follow the directions on the box.  I decided I would give it a try…I was a little skeptical though, because Judy is an amazing home baker/canner/you name it!

I bought a package of Sure-Jell Certo Fruit Pectin, followed the directions…and what do you know…amazing jam!!!!

Diving into the world of canning & preserving

Canning is something I’ve always wanted to try–but–was afraid (for all the silly sanitary reasons.) I purchased two books this summer that gave me the courage to give it a go.  The first is Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone.  The second is Preserves: River Cottage Handbook No.2 by Pam Corbin and Hugh Fearnley-Whittingstall.  I recommend them both, but if you have to choose one over the other…go with the River Cottage book, many more recipes and techniques to try.  Plus Pam & Hugh are fabulous writers.

I dove head first into catsup (or ketchup if you prefer) — the recipe was from the River Cottage Handbook.  I took pictures of (most) of the process…slides show below :)

Next on my list…I’m going to try making my own pickled horseradish & sauerkraut…all in preparation for tailgating season in a few weeks!