Tag Archives: refrigerator jam

Homemade Cinnamon-Vanilla Peach Freezer Jam

Cinnamon-Vanilla Peach Freezer JamIn our house, the arrival of Fall also typically includes LOTS of pumpkin-influenced items. Pumpkin corn bread, pumpkin bagels, pumpkin muffins/cupcakes… even pumpkin dog treats if I am not too busy.

Thankfully, the jam I made at the height of peach season magically pairs perfectly with our various pumpkin-food incarnations. Like, crazy good.

Peaches can still be found in the stores – even organic ones – and so if you’re so inclined to grab a bundle and whip some of this homemade jam up, you’ll be super happy you did. And, since it’s a freezer/refrigerator jam, it’s quick to make and can last for 2 weeks in the fridge or up to a year frozen. What’s not to love?!

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Refrigerator (or Freezer) Jam Recipe: Homemade Blackberry Mint Mojito Jam

BlackberriesOne of the beautiful things about doing so much preserving over the summer is getting a chance to break into our warm-weather bounty in these (horribly nasty) cold-weather months!

An especially tasty gem I had tucked away in the deep depths of my freezer: Homemade Blackberry Mint Mojito Jam. If you caught my earlier post about the Raspberry Rosemary Lemon Refrigerator/Freezer Jam, then you’ll already be familiar with the glorious ease and tastiness of this type of jam-making method.

It’s quick and easy… and allows you to skip some of the more intensive steps required in full-on water bath canning. You can use any size glass container you wish – just be sure it is clean (sanitize setting on your dishwasher, or at least 30 minutes soaked in vinegar and then let air dry).

Also… once you have this made, you’ll be able to make what I’ll be sharing next week: Homemade Blackberry Mint Mojito Toaster Tarts! Oh yes. Yes indeed.

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What’s also nice about this recipe is you can use fresh berries in the summer when they are plentiful (or in cooler months when organic berries magically pop up in your favorite market), but it works just as well with frozen berries. Berries are on EWG’s “dirty dozen” list, so I really do encourage you to use organic if you can.

Similarly, if you’ve got access to fresh mint (either in your own garden or via a local farmers’ market), it will taste fantastic. But in a pinch, you can also use 2 drops of peppermint extract. Not quite the same… but still pretty darn yummy!

7 oz. blackberries (fresh or frozen)
1/2 cup sugar
juice from 1 small/medium lime ( 2-3 Tbsp freshly squeezed)
1 cup water
4 medium or 6 small mint sprigs (we’re talking 1-2 inches on the small to medium scale) OR 2 drops peppermint extract
3 Tbsp cornstarch + 1/4 cup water

  • Combine the cornstarch and 1/4 cup of water, stirring well, and set aside. (After stirring, the cornstarch should be completely dissolved.)
  • In a medium pot, combine the blackberries, sugar, lime juice, and mint sprigs (or extract if that’s what you’re using). Bring to a boil over medium heat, stirring occasionally.
  • Once the mixture reaches a boil, allow to boil 3-5 minutes, until the blackberries begin to break up.
  • If using fresh mint, remove the mint sprigs (forks make this relatively easy) and discard.
  • Add your cornstarch/water mixture and continue to boil the jam for at least 5 more minutes, stirring frequently.
  • Remove the pot from heat and allow to cool.
  • Carefully ladel/spoon the warm jam into clean glass jars. (You can use whatever sized container desired; I tend to prefer 4 or 8 oz. glass jars, but there’s no right or wrong.)
  • Allow the jars to cool before placing on the lids. This jam can be stored in the refrigerator for a little over a week and in the freezer for up to a year. (Remember to label with your expiration date!)

Raspberry Rosemary Lemon Refrigerator or Freezer Jam

Raspberry Rosemary Lemon JamEarly on in my quest to go greener… my mother sent me several links to refrigerator and freezer jams (they are the same thing, just stored different ways). Apparently, my Aunt Lula used to make them all the time – and my mother thought I would enjoy learning the process.

In our DIY-fervor, Andy and I planted LOTS of fruit this year in the hopes we can eventually use our own garden to cover most of our fruit-eating (particularly in the summer). Among the many new plantings in our garden are three different raspberry varieties (purple, red, and yellow).

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