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Want to make your own jam, but intimidated of the canning process?  Don’t worry, here’s an easy way to make your jam and preserve it all year.  We’re going to make freezer jam!  What’s great about this method is that it does not take any fancy equipment, so anyone can do it!

How to Make Jam- Learn how to can and how to preserve using the recipes, tips and how-to guides in this slideshow. Get guides for how to make jam, how to can tomatoes, how to can vegetables and how to can fruit, plus find jam recipes, salsa recipes, and more!

How to Make Peach Freezer Jam (easy recipe- no canning supplies needed) - from

Blueberry freezer jam -- This is a no cook recipe and you should hand mash the blueberries, and no added sugar.

Strawberry Jam I made mine with 2 kilos fresh strawberries, 1 1/2 cups of sugar, half a lemon. Simmered for 2 hours.

Lavender Strawberry Jam (sources: many different recipes combined over many years of good and bad jam) 1 1/2 c. sugar 2 tsp. Pomona’s Universal Pectin (found online or at natural food stores like Whole Foods) 8 cups strawberries, hulled and cleaned 2 tsp. calcium water (from the Pomona’s box) 1/2 c. lemon juice, fresh squeezed 3 tsp. dried lavender blossoms, chopped

Strawberry Balsamic Jam 1 pound (16 ounces) fresh or frozen strawberries, diced 3-4 tablespoons granulated sugar (adjust according to sweetness of the berries) 2+ tablespoons balsamic vinegar (to taste) In a saucepan over medium heat, bring strawberries, sugar, and balsamic vinegar to a boil. Turn down the heat and simmer for 25-30 minutes, stirring occasionally, until strawberries have thickened into a jam. To store, keep chilled in the refrigerator.