Working on it

I know it's been a very long time since I've posted so I'll try to make this a good one. This last week I went to a little R.S. class where they taught us how to make freezer and cooked jam. I had always been under the impression that making jam was a difficult task. Not true. Trust me, if I can take the time and effort to make it, anyone can. I would highly recommend making freezer jam. You don't have to slave over a hot stove and it still tastes great, if not better than cooked jam. From what I've been told, the only difference between freezer and cooked jam is 1) the consistency (freezer jam is more runny) 2) freezer jam can be stored for up to a year and cooked can be stored for longer and 3) freezer jam tends to taste better and fresher. Here's where I tell you what you need to make freezer jam:

1) Fresh fruit.

2) Pectin. I used Sure-Jell but there are many brands out there. This will be your best friend as the instructions inside tell you exactly how to make the jam.

3) Sugar

4) Lemon juice

5) Light corn syrup

6) Freezer containers. I'd recommend Ball Plastic Freezer Jars. They come with a nifty screw-on lid and several different sizes.

7) Food processor

Follow the instructions included in the pectin package and you can't go wrong. :)

18 jars of jam made in less than 2 hours. Not too shabby.