Freezer jams and jellies

Canning and preserving your own jams and jellies, while novel, can be an upfront investment for anyone just starting. But with freezer jams and jellies, you get the satisfaction of making your own without the boiling and sanitizing.

The recent “back-to-basics” Renaissance has rekindled our relationship with from-scratch home cooking, with canning and preserving leading the way in making the dollar stretch as far as it can go. But many people interested in the craft of canning aren’t so keen on the long equipment list and sanitizing process. So for those who would rather not boil, we invite you to freeze.

Freezer jams and jellies, pickles and preserves offer the same long shelf life advantages of canning but with an easier preservation method that requires little more than the freezer-safe containers you may already have on hand. The freezer method also works with every canning recipe, so there is no need to adjust specifications.

Candied kumquat recipe

Makes approximately 4-1/2 cups

Ingredients:

• 60 organic kumquats, washed and cut into quarters, lengthwise
• 1-1/2 cups organic sugar
• 3 tablespoons local raw honey
• 2 cups water
• 2 cinnamon sticks
• Pinch of sea salt

Directions:

1. In a large saucepan, combine kumquats, sugar, honey, water, cinnamon sticks and salt over medium heat. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 35 minutes.
2. Remove and discard cinnamon sticks. Transfer kumquats and syrup to freezer-proof glass containers with lids. Freeze up to six months. To thaw, place container in refrigerator for 24 hours prior to use.

More canning and preserving tips

Canning 101
Canning: Recipes from your vegetable garden
Pickled vegetable basics