Spring Fever!

The weather the past few days has been AMAZING.  Today we spent almost the entire day outside and it was glorious – shed hunting, hiking, lounging out on the porch.  I like winter … but maaaaan does it feel good to not have to bundle up when we leave the house!

One of the best things I did this week, stemming from my crazy spring fever, is I finally tried my luck at making jam! Freezer Jam, to be exact.  My Grandma (my mom’s mom) used to make Freezer Jam and would always send us home with some when we’d head back to whichever state we were living in at the time … and it was the best!  So, while I knew that I’d never top Grandma’s jam, I still wanted to give it a shot and see what I could do!

I scoured the internet for hours and hours trying to find a recipe that sounded good and that I had the ingredients for.  I found a few that I thought sounded good, but I seemed to be missing a few things from each one … soooo I just decided “Ehhh, let’s just see what happens  …” and try my own version.  I ended up making some Strawberry-Apricot jam & some Blueberry-Lemonade jam.  My hubby’s reaction when trying them both for the first time was “WOW! Oh … WOW! This is GOOD!”.  Needless to say, I think it’s a hit! 😉

Wanna give it a shot? Here’s what I did!

 

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Strawberry-Apricot Jam

3 Cups Mashed Apricots halves

1 Cup Diced Strawberries

1 Packet (or 1/3 Cup) Pectin

3/4 Packet of Strawberry Jello

2 1/2 Cups Sugar

 

  1. Start by mashing Apricot halves – I used a potato masher & it worked great!
  2. Add mashed Apricots & diced Strawberries to a large pot; Bring to a boil.
  3. In a bowl, mix Pectin, Strawberry Jello, and Sugar until well blended.
  4. Gradually stir in dry mixture to the pot of fruit.
  5. Stir until dissolved & bring to a boil again.
  6. Let boil for about one minute, then remove from heat.
  7. Use a ladle to pour in to sterilized jars for storage, leaving about 1/2 inch of space at the top.
  8. Seal the jars & allow to sit for 2-3 hours.
  9.  Freeze until ready to use, then store in the refrigerator once opened! 🙂

 

Blueberry-Lemonade Jam

5 Cups Mashed Blueberries

1/3 Cup Fresh Lemonade

2 1/2 Cups Sugar

1 Packet (1/3 Cup) Pectin

 

  1. Start by mashing Blueberries with a potato masher.
  2. Add mashed Blueberries & Lemonade to a large pot (Yep, lemonade! I was going to use lemon juice but figured “Let’s just give this a shot … 😉  haha)
  3. Bring Blueberries & Lemonade to a boil.
  4. In a bowl, mix Sugar & Pectin together until well blended.
  5. Gradually stir in dry mixture to the pot of fruit.
  6. Stir until dissolved & bring to a boil again.
  7. Let boil for about one minute, then remove from heat.
  8. Use a ladle to pour in to sterilized jars for storage, leaving about 1/2 inch of space at the top.
  9. Seal the jars & allow to sit for 2-3 hours.
  10.  Freeze until ready to use, then store in the refrigerator once opened! 🙂

 

So, as you can see, aside from the ingredients, these are pretty similar recipes! Simple & easy to follow.  One thing that you may have noticed is the specification to use sterilized jars.  You can find all sorts of information on how to sterilize your jars – here’s one to get you started that is pretty easy to follow! Sterilizing Canning Jars – NYT.

 

Do you have any tried and true recipes that you like to use? Did you try my recipes and add your own flair? I’d love to hear about it!

 

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