Strawberry-Nectarine Freezer Jam

I love freezer jam, and so does my whole family.  Usually, I just make strawberry.  Although I have made a few different kinds in the past, including plum, blueberry, and peach.  I think I just didn't know what I was doing back then, but the peach turned out way too runny.  The blueberry had a weird texture, maybe from the blueberry skins?  I don't remember much about the plum; these were all at least 7 years ago.  But I've always had success with strawberry. 

I did make a batch of plain strawberry last weekend, but then I got the hankering for something a little different.  I wanted to try making just nectarine, because I love nectarines and have been getting good ones here.  At the last minute I chickened out though, going with strawberry-nectarine, because I know that my strawberry always turns out, at least!  I thought that by combining the two fruits, I'd have more success.  And this jam is SO GOOD!!  It set up just perfectly.  I adapted a recipe for peach-strawberry.  I did not bother to peel my nectarines. 

Next up, I want to try just nectarine freezer jam.  I've eaten a nectarine (or two) almost every day for the past 2-3 months; I love them so much and want to get my fill before they're gone for the year.  If I made nectarine jam, I could preserve that wonderful flavor just a little longer.  :)  In the meantime though, I'll be content with this delicious jam.  It's so good, I ate a bunch of it on just crackers today.  :)

For freezer jam, always measure out your fruit and sugar exactly.  Fruit should be measured after preparing (chopping, crushing, whatever), not before.  Don't try to reduce the sugar (I know it's a ton!) or the recipe will not turn out.  Have fun with freezer jam!  It is so easy; a batch of this only took me about 30 minutes (or less!) from start to finish.  The hardest part is preparing the fruit.

Strawberry-Nectarine Freezer Jam

adpated from Taste of Home

2 cups crushed fresh strawberries (I crush to very small pieces in the food processor; be careful not to puree)

1-1/4 cups finely chopped nectarines (I use my food processor for this too; after the strawberries)

5 cups sugar

3/4 cup water

1 package (1-3/4 ounces) powdered fruit pectin (I used Sure-Jell in the yellow box... the only kind I can get here!)

1.  In a large mixing bowl, combine the strawberries and nectarines. Add sugar; mix thoroughly and let stand for 10 minutes; stirring every once in a while.

2.  In a small saucepan, combine water and pectin. Bring to a boil; boil for 1 minute, stirring constantly. Add to fruit mixture and stir constantly for 3 minutes or until sugar dissolves.

3.   Ladle into clean jars or plastic freezer containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 3-1/2 pints.

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