Summer fruit freezer jam by The Baker Upstairs for I Heart Naptime.
Hello again, I Heart Naptime readers! It’s Alicia from The Baker Upstairs and I have a delicious recipe for you today that’s perfect for the end of summer. Fruit is definitely my favorite thing about summer! I don’t love the warm temperatures, and it drives me a little nuts to have the kids out of school and off their usual schedule. But I’m always excited about all the fresh fruit at the farmer’s market, roadside stands, and grocery stores. In fact, a little too excited… I always seem to end up buying more than we can possibly eat, and then it’s time to get creative so as not to let the precious fruit go to waste. I often flash freeze fruit to use later for smoothies, but my other favorite way to use up fruit (especially when it’s teetering on the edge) is with freezer jam!
This jam is very quick to make (under thirty minutes) and I love that I can preserve that fresh summer taste in the freezer all winter long. This combination of raspberry, strawberry, and peach is super delicious, and I love how well the flavors blend together. It’s also such a pretty color! I love seeing all my cute little jars of jam lined up together. We’ve been eating it on our toast all week long and I am hooked!
Summer Fruit Freezer Jam
- 2 cups strawberries diced
- 1 cup fresh peaches peeled and diced
- 1 cup fresh raspberries
- 1 cup unsweetened apple juice or water
- 4 1/2 tablespoons low sugar pectin
- 1 1/2 cups sugar
- Clean 6 half pint canning jars, lids, and bands and allow to air dry.
- In a large pot, combine the strawberries, peaches, and raspberries (you should have four cups of prepared fruit total). Mix in the apple juice and pectin and stir to break up any lumps in the pectin.
- Bring the mixture to a full rolling boil over high heat, stirring constantly. Stir in the sugar and return the mixture to a full rolling boil, continuing to stir constantly. When the mixture reaches a full boil, allow to boil for one minute, then remove from heat.
- Ladle into clean jars, leaving 1/4 inch at the top of each jar for the jam to expand. Place clean lids and bands on the jars, and allow to cool. Refrigerate overnight, then freeze.