Sunday, August 9, 2009

No-Cook Triple Berry Freezer Jam

Nancy in Boise asked in the comments about our year-round CSA prices - we pay $28 a week for about 10 items - weight does vary. There are about 20 drop-off locations; for an extra 4.95 a week you can get home delivery as well. Not all of our items are local, especially in winter, but it is all organic. You can pay extra for add-ons which I do twice a month to get locally roasted fair trade coffee, bread from a local bakery, and the delicious Valencia peanuts from Portales, NM, along with various berries and greens. With my add ons I probably pay $150 a month and we don't usually need to buy too much in the way of extra produce. Here's our CSA box for tomorrow - LPO Tomatoes, LPO Eggplant, LPO Garlic, Nectarines…5, Corn…3, Zucchini…1.5lb, LPO Bell Peppers, Iceberg Lettuce, Raspberries, and 1 lb Strawberries.



No-Cook Triple Berry Freezer Jam

I was planning on canning some jam but was out of lids so I made this instead. I like the flavor of no-cook jams much better than cooked jams athough there is a texture difference. The brand of pectin I used was a powdered version - Ball Fruit Jell Freezer JamPectin, No Cooking but I believe any freezer jam pectin will work.

Makes about 1 quart - I filled 4 wide-mouth half-pint jars

1 quart strawberries, cleaned, hulled, and halved
1/4 c. blueberries
1/4 c. raspberries
1 c. light agave nectar
1.58 oz package no-cook freezer jam pectin

Put berries in large bowl (use something that won't stain) and crush either using a potato masher or an immersion blender - you want some texture and chunks of fruit. Whisk in agave nectar and pectin and continue to stir for 3 minutes. It should start to thicken slightly.

Pour jam into containers (if you plan on freezing the jam, leave about 1/2" headspace). Let stand until thickened (about 30 minutes).




This can be refrigerated for up to 3 weeks or put in freezer for up to 1 year.




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