Food - Drink
Why You Should Skip Canning Jams And Use The Freezer Instead
By MELISSA NICHOLSON
Homemade jams are better than store-bought jams since you can choose high-quality fruit and sweeten the preserves only as much as you like. However, the jam-making process involves a kitchen full of canning jars, giant pots of water, and lengthy and exhausting stewing, sterilizing, and storing work — unless you turn to the freezer.
To avoid the hassle of canning, try making freezer jam, a storage and sterilization method that only requires your freezer. All you have to do is follow your favorite jam recipe, then fill jars about ¾ of the way, seal, and freeze, and when you decide to take a jar out, let it defrost in the refrigerator and enjoy your jam for up to four weeks.
Freezing keeps your jam safe from bacteria because of the cold temperatures, just like the heat in traditional canning sterilizes everything. However, if you decide to use the freezer jam method, keep in mind that the frozen jam will last for only about one year, so adjust your batch quantity accordingly to avoid waste.