Strawberry-Passion Fruit Freezer JamBy Chatelaine
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5 x 250-mL jars
Passion fruit lends this jam extra acidity as well as a delightful, crunchy texture. — Camilla Wynne
- 1 1/2 cups granulated sugar , (300 g)
- 1 45-g pkg freezer jam pectin
- 3 1/2 cups crushed hulled strawberries , (about 850 g)
- 1/2 cup passion fruit pulp , (about 5 passion fruit)
- 1 tbsp lemon juice
- 1/8 tsp salt
- Whisk sugar with pectin in a large bowl.
- Add strawberries, passion fruit pulp, lemon juice and salt. Stir constantly until sugar and pectin dissolve, about 3 min.
- Ladle jam into 5 clean 250-mL jars, leaving 1/2-in. headspace. Let stand, uncovered, until thickened, about 30 min.
- Cap jars with clean lids. Freeze for up to 1 year. Let thaw for at least 30 min before serving, and then refrigerate leftovers for up to 3 weeks.
What are the main differences between traditional, freezer and chia jam?
Traditional jam involves sterilizing jars in a hot water bath; it can be stored, unopened, for at least a year in the pantry. Freezer jam often uses pectin as a thickener, and must be stored in the fridge or freezer. Chia jam can be refrigerated or frozen, although not for as long as freezer jam.
Do I really need a kitchen scale to make jam?
Weight is the most precise measurement, which is crucial when it comes to measuring fruit or sugar. I highly recommend picking up an affordable digital scale for the best possible results.