Strawberry-Passion Fruit Freezer Jam
8
- Prep Time20 min
- Total Time50 min
- Makes5 x 250-mL jars
Passion fruit lends this jam extra acidity as well as a delightful, crunchy texture. — Camilla Wynne
Ingredients
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
Instructions
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.
Tropical Chia Jam Recipe
Italian Plum and Coronation Grape Jam
Camilla Wynne on her favourite jam recipes
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
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