Jams, jellies and chutneys that dress up a sandwich
Blackberry freezer jam
Makes 5 (8-ounce) jars
Particularly palate-pleasing when slathered on a chicken sandwich, this spicy blackberry jam is easily made in batches and saves you time because it is preserved in the freezer rather than with the time-consuming stovetop canning method.
- 1 (1.59-ounce) package freezer jam fruit pectin
- 1-1/2 cups granulated sugar
- 4 cups crushed blackberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cardamom
- Juice and grated zest of 1 small lemon
- 5 (8-ounce) plastic freezer jars
- In a large bowl, stir together pectin and sugar.
- Add blackberries, cinnamon, nutmeg, cardamom, lemon juice and lemon zest to sugar and stir until well combined, further crushing blackberries.
- Using a funnel, ladle jam into freezer jars to fill line. Twist on lids. Let stand for 30 minutes or until thickened. Keep 1 jar in the refrigerator for immediate use and place the other 4 jars in the freezer for up to one year (to thaw, simply place in the refrigerator overnight).
Triple berry freezer jelly
Makes 6 (8-ounce) jars
If berry seeds or chunks of fruit aren't your thing, try this berry freezer jelly, which boasts the same berry goodness of crushed-fruit jams while being a smooth smear. Give your next chicken salad (or even crab salad) sandwich a succulently sweet flair by stirring jelly into the salad mixture or slathering it on the bread.
- 2 to 2-1/2 quarts mix of fresh strawberries, blueberries and raspberries
- 6 cups granulated sugar
- 1 (1.75-ounce) package powdered pectin
- 3/4 cup water
- Crush the berries and strain them through a damp jelly bag or four layers of damp cheesecloth, squeezing gently to extract as much berry juice as possible. You will need 3 cups of juice.
- In a large bowl, combine juice and sugar, stirring to dissolve sugar. Set aside.
- Meanwhile, in a small saucepan over medium high heat, stir together pectin and water. Bring the mixture to boil and boil for 1 minute, stirring constantly.
- Remove saucepan from heat and add pectin mixture to the juice, stirring continuously for 3 minutes. Using a funnel, ladle juice mixture into freezer jars to fill line and twist on lids.
- Let jars stand at room temperature overnight until jelly sets up. Keep one jar in the refrigerator for immediate use and freeze the rest for up to one year.
Yummy plum chutney
Makes 4 (8-ounce) jars
Plum chutney is a delectable condiment for Middle Eastern inspired sandwiches. Try this sweet and savory spread in a pita with chicken or fish. Make a double or triple batch when plums are in season and freeze the extras for enjoyment all year round.
- 3-1/2 cups chopped red plums
- 1/2 cup finely chopped red onion
- 1/2 cup granulated sugar
- 1/2 cup golden raisins
- Juice of 1 large orange (1/3 cup)
- 1/3 cup cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 4 (8-ounce) plastic freezer jars
- Combine all ingredients in a Dutch oven over medium-high heat. Bring to a boil then reduce heat to medium-low and simmer, covered, for 30 minutes.
- Uncover and cook, stirring occasionally, for 15 to 20 minutes or until most of the moisture disappears. Using a funnel, ladle chutney into freezer jars to fill line and twist on lids. Keep one jar in the refrigerator for immediate use and freezer the rest for up to one year.